Garlic And Herb Spatchcock Grilled Chicken
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Tie remaining sprigs together with kitchen twine to form a brush
2
Prepare a grill for medium-high heat with both direct and indirect heat zones, preferably with hardwood or hardwood charcoal
3
Separate leaves from 5 rosemary sprigs, then coarsely chop leaves
4
Combine garlic and oil in a measuring cup
5
Place chicken breast side down on work surface
6
Spatchcock chicken by cutting along both sides of backbone with kitchen shears; reserve backbone for stock
7
Turn chicken over, breast side up, and splay open
8
Press down on breastbone with palms until you hear it crack and chicken is as flat as possible
9
Tuck the wings behind the breasts, then tuck in the legs so the bottoms of the drumsticks are pointed away from the body and chicken is as flat as possible
10
Brush all sides of both pieces of chicken with the garlic-oil using rosemary brush
11
Sprinkle all sides with chopped rosemary leaves, salt, and pepper
12
Grill both pieces of chicken, skin side down, over direct heat, until skin is golden brown, crispy, and lightly charred, about 5 minutes
13
Flip both pieces of chicken over, transfer to indirect heat, and baste with rosemary brush dipped in garlic-oil
14
Continue to grill chicken, basting occasionally, until skin is golden brown, juices run clear, and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 45–60 minutes for whole chicken and 25–35 minutes for chicken breast
15
Let chicken stand at least 10 minutes before carving
16
Arrange chicken on a serving platter and serve with chimichurri sauce alongside
17
Prepare a grill for medium-high heat with both direct and indirect heat zones, preferably with hardwood or hardwood charcoal
18
Separate leaves from 5 rosemary sprigs, then coarsely chop leaves
19
Tie remaining sprigs together with kitchen twine to form a brush
20
Combine garlic and oil in a measuring cup
21
Place chicken breast side down on work surface
22
Spatchcock chicken by cutting along both sides of backbone with kitchen shears; reserve backbone for stock
23
Turn chicken over, breast side up, and splay open
24
Press down on breastbone with palms until you hear it crack and chicken is as flat as possible
25
Tuck the wings behind the breasts, then tuck in the legs so the bottoms of the drumsticks are pointed away from the body and chicken is as flat as possible
26
Brush all sides of both pieces of chicken with the garlic-oil using rosemary brush
27
Sprinkle all sides with chopped rosemary leaves, salt, and pepper
28
Grill both pieces of chicken, skin side down, over direct heat, until skin is golden brown, crispy, and lightly charred, about 5 minutes
29
Flip both pieces of chicken over, transfer to indirect heat, and baste with rosemary brush dipped in garlic-oil
30
Continue to grill chicken, basting occasionally, until skin is golden brown, juices run clear, and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 45–60 minutes for whole chicken and 25–35 minutes for chicken breast
31
Let chicken stand at least 10 minutes before carving
32
Arrange chicken on a serving platter and serve with chimichurri sauce alongside