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.
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.
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
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