Spatchcocked & Grilled Chicken Recipe
Spatchcocked is just a fun word to say. Plus, when you do it, you get a tender, moist, and flavorful bird. What is it exactly? It basically means to butterfly a chicken by removing the backbone to cook the chicken flattened. Why would you do this? It helps to cook the chicken more evenly so that the breast meat doesn't dry out as easily, plus it reduces the cooking time. (You can also reserve/freeze the backbone to make chicken stock — it adds delicious flavor.)
Use this rub or just season the bird with salt, pepper, and fresh herbs. Instead of grilling the chicken,you can also roast it in the oven or broil it if you'd like.
- 1 teaspoon ground cumin
- 1 teaspoon cayenne
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon fresh black pepper
- Zest of 1 lemon
- One 3-4 pound chicken, spatchcocked*
- Olive oil
In a bowl, combine all of the spices and lemon zest and combine. Set aside. Rub the chicken with olive oil and then with the spice mixture, separating the skin from the meat to place some rub inside there.
Heat your grill pan or grill. If using a grill pan, preheat your oven to 400 degrees. Over medium-high heat, brown the chicken for 6-7 minutes skin side down, then flip and brown on the other side for 4-5 minutes. Then place in a roasting pan and cook in the oven for 25-30 minutes or until cooked through.
If using a grill, cook the chicken skin side down for 6-7 minutes, then flip and cook for another 4-5 minutes. Move to over indirect heat, cover, and cook for another 25-30 minutes, or until cooked through, moving and turning the chicken as needed. Let rest for 5 minutes, then carve and serve.