Spatchcock Chicken
The ultimate comfort food, Spatchcock Chicken is a game-changer for easy weeknight dinners. Juicy, flavorful, and with perfectly crispy skin, this recipe is sure to impress your family and friends. Make this delicious dish tonight!
Equipment
- Baking Sheet
- Skillet
- Oven
Ingredients
- 1 each young chicken, preferably organic
- 0.25 cup butter, softened
- 6 cloves garlic, minced
- 1 teaspoon paprika
- 1 each zest from 1 lemon
- freshly ground salt and pepper
Instructions
- Start by placing the chicken on a sturdy cutting board breast-side down. Pat it dry with paper towels to remove any moisture. This helps achieve that crispy skin later.
- Using sharp, strong kitchen shears, cut closely along one side of the spine or backbone. Don’t hesitate—go in confidently! Then, repeat with the other side. It’s important to cut as close to the spine as possible to avoid losing any precious meat.
- Once the backbone is removed, you can discard it or save it for making homemade stock later. Flip the chicken over so it’s skin-side up and breast-side up.
- Now, firmly press down on the breast of the chicken until you hear that satisfying crack. This is the breastbone breaking, which allows the chicken to lie flat on the cooking surface.
- To enhance the flavor, pat the chicken dry again with a paper towel and marinate it according to your preference. Don’t skimp on the seasoning! Generously apply butter, garlic, paprika, lemon zest, and lots of salt and pepper. Make sure to get under the skin!
- For grilling, turn on all burners and preheat the grill to 400 degrees F. Place the chicken skin-side down over the middle burner and grill for 5 to 10 minutes with the lid closed. This helps to crisp up the skin.
- After that, flip the chicken over, keeping it in the middle of the grill, and turn off the middle burner for indirect heat. Continue grilling with the lid closed for about 45 minutes to 1 hour, ensuring the heat stays around 400 degrees F. Your chicken is done when it reaches an internal temperature of 165 degrees F.
- If roasting, preheat the oven to 425 degrees F. Place the seasoned chicken skin-side up on a large baking sheet lined with foil or in a large cast-iron skillet. Roast for 40 to 45 minutes, or until the chicken registers 165 degrees F with a meat thermometer.
- Once cooked, remove the chicken from the grill or oven and allow it to rest for 20 minutes before carving. This resting time lets the juices redistribute, making for a juicier chicken. Now you’re ready to serve!
Notes
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. It’s perfect for sandwiches or salads!
- Freezing: You can freeze cooked Spatchcock Chicken for up to 3 months. Just be sure to wrap it well to prevent freezer burn.
- Pairing: This chicken pairs beautifully with roasted vegetables or a fresh salad for a complete meal.
- Experiment: Don't hesitate to try different marinades or spices based on your preference. Each variation offers a unique twist!
- Leftovers: Use leftover chicken for tacos, rice bowls, or soups to add flavor and protein.
- Grill Marks: For a more appealing presentation, use a grill that allows for nice grill marks; it adds visual allure to the dish.