I’ve eaten so much turkey in the last week, I don’t know how I could possibly be in the mood for more poultry. But an unexpectedly lovely evening had me firing up the grill last night for this simple favorite.

Recipe: Poultry: Butterflied Grilled Chicken
More method than recipe, I like to butterfly chickens — that is to say, cut down the center of the back and opened out and pressed flat like a book. A decent pair of kitchen shears make this task fairly simple (and disturbingly satisfying), but most good butchers will do the deed for you.

Post-surgery, simply marinate the whole chicken in olive oil (say 1/2 cup), the juice of a lemon, a couple of cloves of peeled, lightly crushed garlic, and a couple of tablespoons crushed black pepper. Feel free to add fresh herbs or other seasoning, as the spirit moves you. The easiest thing to do is mix it all up in a large plastic bag, squish it around, and then toss in the fridge for at least four hours, and up to overnight.

Finally, heat a grill nice and hot and grill the birds until done within and crisp and fairly blackened without, usually around 30 minutes total. When done, sprinkle with good quality sea salt and a handful of chopped flat-leaf parsley.

Serve as part of a rustic spread, along with crusty bread, fresh seasonal veggies, olives and Italian cheeses.

To go with, I almost blindly reach for an Italian red. This all just feels so Tuscan to me, that it’s easy to graviate that way on the wine. Something like:

Argiano 2006 Toscana Non Confunditur ($24). Aromatic red berry and coffee notes are medium-bodied and food friendly, with a chocolate note on the moderate finish. A blend of Cabernet Sauvignon, Merlot, Syrah and Sangiovese. Ready to drink now and over the next couple of years. Locate this wine online or in your area.