Spatchcock is a wonderful way to cook a whole chicken. I found out about this simple preparation method recently and tried it out to create this spatchcock chicken with herb sauce.
So why would you worry about doing this spatchcock method? Why not just throw the whole chicken on the grill? The spatchcock method basically flattens your chicken so that heat gets to more of the meat and it cooks faster than cooking the whole bird regular style.
Note: it will still take around an hour or so to get the meat up to at least 165 degrees.
Some recipes would tell you to cut off the wing tips, but I found this was not necessary to get a great tasting bird.
I’m always looking for a new and exciting twist on chicken. Especially with a whole chicken. This spatchcock chicken with herb sauce was definitely something different but just as good as any chicken I have ever grilled. As a bonus, I had the leftover carcass to make a delicious chicken broth. Always use your leftover carcass to make broth. It tastes much better than a store bought broth.
The seasoning is really easy for this recipe as is the garlicky herb sauce. For the chicken, it’s a rub of brown sugar, paprika, garlic powder, salt, black pepper and white pepper. The herb sauce is basil and cilantro leaves, onion, garlic, mayonnaise, salt and lemon juice.
How To Do The Spatchcock
To prepare the chicken, first use sturdy kitchen scissors to remove the backbone. Cut down the left side of the bone and then down the right side. Remove the neck. Next, turn the chicken over and smash it down to break the breastbone and make it flat. You may want to use a large cutting board here. Place the board over the bird and smash it down to make it flatter. This will help it cook more evenly. You can cut off the wing tips, but this step isn’t absolutely necessary. Now your ready to season it!
Vary The Heat
When cooking the chicken, start with a higher heat (around 425-450 degrees) on the grill with the breast side down. Sear this part for about 8-10 minutes. Turn the heat down to around 350 and cook the chicken for another 45 minutes or until the deepest part of the meat registers at least 165 degrees. Then your done!
PREP TIME: 15 MINUTES COOK TIME: 60-70 MINUTES SERVINGS: 4
- 1 whole chicken, skin on, prepared spatchcock (see above)
- 2-3 Tbsp. olive oil
- 2 Tbsp. brown sugar
- 1.5 Tbsp. paprika
- 1 Tbsp. garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp white pepper
- handful basil leaves
- 1/2 handful cilantro leaves
- 1 small onion, chopped
- 4 cloves garlic, peeled
- 2/3 cup mayonnaise
- 1 tsp salt
- juice of one lemon
- Heat the grill to 425 degrees. In a small bowl, mix together olive oil, brown sugar, paprika, garlic powder, salt, and peppers.
- Place spatchcocked chicken on a baking sheet. Rub the spice mix all over the chicken. Place chicken on grill and cook for about 10 minutes on 425, breast side down. Turn the heat down to 350 and turn the chicken over. Cook for another 45 minutes or until the deepest part of the meat registers 165 degrees.
- For the sauce, put all ingredients in blender and pulse until smooth. Dip your delicious chicken into the sauce and enjoy the night!