“Spatchcocking a chicken, that is, removing the backbone and ribcage so it can be opened up flat, allows the whole bird to cook more quickly and to make better contact with the grill, resulting in a crisp skin and juicy meat. It’s actually quite a simple procedure, easily accomplished with poultry shears. I marinate the chicken with lemon, garlic, olive oil and fresh herbs from my garden. I then grill with a grill press or foil covered brick over charcoal. It is amazing, and a perfect idea for the holiday weekend! Always use organic free range chicken. Keep it fresh…simple… and significant! Enjoy! ” Britt
Next here are the steps to spatchcocking the chicken …
Starting with a clean chicken cut the backbone out of the chicken. I find a kitchen shears works very well for this. Simply cut down each side of the backbone with the shears and remove. (The backbone can be kept to use for making homemade chicken stock.)
Now using the kitchen shears cut about an inch down the center of the breast bone. This will allow the chicken to lay flat.
R e c i p e:
1 (3 1/2-pound) chicken
Kosher salt and pepper
1/4 cup good olive oil
1 teaspoon grated lemon zest (1 lemon)
1/4 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
2 teaspoons fresh thyme leaves
1 tablespoon minced fresh parsley
Sprinkle the chicken with salt and pepper on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, and parsley in a small bowl. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with a grill press or a brick covered in foil. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through.Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. then serve. Enjoy!