Recipe

Spatchcock Chicken Recipe

Add Step-by-Step Photos	Californiacook / All my dishes 5 months ago The recipe is simple and this method quickly cooks the chicken. Prep:30m Cook:40m Servings:3	Californiac
	chicken grilled

Does this look good? Yeah! / Nope

Fans

goblue434

quaziefly

mjcmcook

trev

valinkenmo

Ingredients

1 chicken (about 3 1/2 lbs)

1/3 cup olive oil

2 thyme branches

6 garlic cloves -- smashed with the back of a knife, skins removed

Grey sea salt with herbs de provence to taste

Fresh cracked pepper to taste

3 lemons or oranges -- halved

Directions

Cook & prep times are approximate -- depending on the size of the chicken & if you have the butcher spatchcock the chicken for you.

Rinse chicken with cool water and pat dry with paper towel. Using kitchen shears, cut out the backbone of the bird by cutting along one side of the backbone and then along the other side (do not confuse with the breast bone). Save and freeze backbone to make chicken stock.

Heat olive oil in a saucepan over medium-low heat, add the thyme branches and garlic to create an herbed olive oil. Slowly stir about 20-25 minutes until the garlic is soft. Using a slotted spoon, remove the garlic from the heat and let cool.

Bring a grill or cast-iron grill pan to medium-high heat. Wrap two bricks in aluminum foil. Once garlic has cooled, loosen the skin around the chicken breast, legs and wings with your fingers or a small paring knife. You will have to cut small slits in the thighs and the wings to loosen the skin. Place stewed garlic underneath the skin of the breast, legs and wings. Brush chicken with garlic and herbed olive oil, then salt and pepper bird to taste, using the grey sea salt and fresh cracked pepper.

Once grill is ready, brush with remaining herbed olive oil. Transfer whole chicken to grill, skin-side down and place bricks on top of the chicken. Grill about 10-15 minutes per side until the chicken is tender and the juices run clear when pierced with a small knife. Halfway to three-quarters through the cooking time, brush the lemon halves with garlic and herbed olive oil and place on a grill flesh-side down. Grill about 5 minutes. Once chicken is done, serve with grilled lemons. Makes 3 to 4 servings

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Chicken

Or see more just like this

Comments

trev 5 months ago said:
I like the sounds of this recipe very much. I have heard of people using weights to press down on whatever they were cooking, but hadn't come accros the instructions, anyhow. So now, the very next time we have a whole chicken to cook, it'll be done this way. I can imagine the nice crispiness obtained be weighing the chicken down, With the flavour of the herbs, garlic and lemon. A great combination. I am looking forward to this. Thanks.

mjcmcook 5 months ago said:
~Hello~
I am really looking forward to trying this
amazing "5"FORK!!!!! recipe~
~*~mj~*~

lovebreezy 5 months ago said:
Thanks for a good recipe and the good link too. I was just given a Big Green Egg cooker and don't have any recipes for it. Thanks again for the link.

valinkenmore 5 months ago said:
Great post and high 5 to you! Can't wait to try this out.

foodinnewengland 4 months, 3 weeks ago said:
So awesomely original!

Add a Comment