Grilled Spatchcocked Chicken

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My true love

Okay, I’m going to try and keep this post as level-headed as I can. But it might be difficult, because I am in love. If I could I would doodle hearts and flowers all over this post, with Pam + Spatchcocked Chicken written in the hearts.

More true love

For those of you that don’t know, spatchcocked chicken is split or butterflied chicken. But it’s much more fun to use the older term, spatchcocked, don’t you think? Except that my husband keeps calling it cockspatched (do I even have to explain why?)

To spatchcock a chicken, you use your knife or kitchen shears and cut out the backbone of the chicken. It’s really easy, you just cut up both sides close to the backbone (and then save those for stock). Then you turn the chicken over and press down on it and flatten it. It provides a much more even surface for the grill and allows a whole chicken to grill in 30 minutes.

Kind of icky but still true love

I adapted the recipe from Mark Bittman’s How To Cook Everything: Simple Recipes for Great Food. The chicken was amazing. It was so juicy and moist, perfectly seasoned from the marinade/rub.

Grilled Spatchcocked Chicken
Serves 4

1 whole 3-4 pound chicken, trimmed of excess fat and spatchcocked
1 tablespoon minced fresh rosemary leaves
2 teaspoons salt
1 tablespoon coarsely chopped garlic
2 tablespoons extra-virgin olive oil
1 lemon quartered

Mix the rosemary leaves, the salt, the garlic and one tablespoon of the olive oil together in a small bowl. Rub this all over the chicken and under the skin if you’d like. Marinate for up to a day in the refrigerator (I highly recommend a full day of marinating).

When you are ready to grill, remove the chicken from the fridge about an hour before you plan to grill to allow it to come to room temperature.

Heat grill to high and then lower heat to medium. Place chicken on grill skin side down and grill for 15 minutes. Turn and grill for 15 more minutes. My chicken was done after that, but you could use a thermometer to make sure the thickest part of the thigh reads 160 to 165 F.

Remove from the grill and let sit for 10 minutes before serving.

Begin doodling your name + spatchcocked chicken on your notebook.

Music listened to: Valley Girl: Music From The Soundtrack

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  1. says

    oh goodness that chickie looks yummy!! i’m gonna have to give this a try when i get back from vacation!

    you should give boots a try. i am sooo happy with the results already! i suffer from severe dry skin since we moved up here. the new moisturizer i got is amazing! the lip one is so good, i didn’t even have to re-apply it after being out in the elements! i’ll let ya know how the shadow wears, as soon as i use it!

    have a great weekend!

  2. says

    Perfect for my weekend too! I have an abundance of Rosemary, so it is just the ticket..How could you not smile when serving guests their Spatchcocked bird?

  3. says

    i’m someone who can get behind a dish simply because i like the name, and that could very well be the case here. “spatchcocked” is a great term (as is “cockspatched”…) and your chicken looks scrumptious!

  4. says

    Here it is! Now I can’t wait to tell other people that I spatchcock chickens, too! 8-D

    You hit the nail on the head: I don’t roast or grill a whole chicken because I can never seem to get it cooked evenly (and it takes so long). This is a great technique!

  5. KarenP says

    I’m making this for dinner tonight (I can’t wait!), and I can’t figure out where you use the lemon listed in the ingredients. You probably can’t help me in time for tonight, but I would love to know for the future. Thanks!



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