Spatchcocked Herbed Chickens alla Diavola

Ingredients

• 1 cup plus 1 tablespoon minced fresh herbs (I use a mix of basil, oregano, and thyme)
• 8 cloves garlic, pressed
• 1½ teaspoons kosher or sea salt
• A generous quantity of freshly ground black pepper
• 1½ teaspoons crushed red pepper or to taste
• Zest of 2 lemons, plus thinly sliced lemon rounds for garnish
• 4 to 6 tablespoons extra virgin olive oil
• 2 whole chickens, 3½ to 4 pounds each
• Vegetable oil or high-heat grill spray for oiling the grill grate

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