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Grilled Spatchcocked Chicken

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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.

Source: Martha Stewart Living, June 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To spatchcock a chicken, cut along each side of the backbone with shears. Remove the backbone, and reserve it for stock (it can be frozen up to three months). Turn the bird breast side up; flatten it with your palm.

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Reviews

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How would you rate this recipe?
111
  • WTW
    31 JAN, 2015
    The version of this recipe shown on TV risks cross-contaminating the cooked side of the chicken with the raw side, which can lead to a bad case of food poisoning. In the TV episode, Martha flips the chicken after cooking it on one side and then covers the cooked side with the same foil-wrapped bricks that have touched the raw side. This problem can be avoided by using two sheets of foil between the chicken and the bricks -- one for the raw side and a fresh, clean sheet for the cooked side.
    Reply
  • GrandmaHa
    13 JUL, 2012
    We have enjoyed this recipe several times this summer. It is ALWAYS delicious - just grilled or cold the next day!
    Reply
  • TP174197
    19 JUN, 2012
    You must try this recipe. Full of flavor, the chicken meat is moist, just delicious! Easy to prepare and cooks relatively fast. I grilledl two chickens and the left overs were to die for!
    Reply

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