Grilled Spatchcocked Chicken
Spatchcocking (or butterflying) lets you grill a whole bird, because it enables you to cook the meat evenly. If your grill is big enough, double the recipe. Leftovers are delicious over salad.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, June 2012
- 1 medium onion, peeled and cut in half
- 1 large garlic clove, peeled
- 1/3 cup packed fresh herbs, such as rosemary, thyme, parsley, and sage leaves
- 1/4 cup extra-virgin olive oil
- 1/2 lemon, zest removed in strips with a peeler
- 1 chicken (3 1/2 to 4 pounds), spatchcocked (see instructions, below)
- Coarse salt and freshly ground pepper
Prep: Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes. Wipe off most of rub; season with salt and pepper.
Grill: Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165 degrees in thickest part of breast, 5 minutes more. Let rest 10 minutes.