Have you ever spatchcocked a chicken?
Spatchcocked chicken is when you open, split and grill/cook a whole chicken.
You can do this! It’s easy!
Here’s a video where I show you exactly how to spatchcock a chicken.
The fun thing about spatchcocked chicken is that you can prepare an upscale dinner that cooks way quicker than traditionally roasting a whole chicken, because it’s laid out flat.
And it’s even perfect if you’re only cooking for 2 people:
You can conveniently cut the spatchcocked chicken in half and store it for another meal.
You get a variety of white and brown meat.
You can carve off the breasts and save those for another day (chicken wraps yum!)
The neck and bones make great stock for soup.
Once you chicken is spatchcocked, you can go ahead and marinate and spice it the way you would when you roast a whole chicken.
In the picture above, I used a simple chicken spice mix. Here is a delicious recipe for marinade.
1/2 cup olive oil
3 tsp grated lemon zest (3 lemons)
1/2 cup freshly squeezed lemon juice
1 1/2 tbsp minced garlic (4 cloves)
1 1/2 tbsp minced fresh rosemary leaves
Freshly ground black pepper
Combine all ingredients and pour over the chicken in a dish just large enough to hold the chicken. Turn the chicken to coat it, and then cover with a plastic wrap and refrigerate for 4 hours or overnight. Turn the chicken a couple times while marinating.
Cook the chicken over a medium hot grill. Cook underside down for 20-25 minutes. Turn and cook skin side down for another 20-25 minutes, until the skin is golden and the chicken cooked through. Using an instant read thermometer, the chicken is done cooking when the breasts are 165F and the legs 175F.
Allow the chicken to rest for 5 minutes after cooking before cutting.