GRILLED SPATCHCOCKED CHICKEN
Spatchcocking (or butterflying) lets you grill a whole bird, because it enables you to cook the meat evenly. If your grill is big enough, double the recipe. Leftovers are delicious over salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 8h
Number Of Ingredients 7
Steps:
- Prep:Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes. Wipe off most of rub; season with salt and pepper.
- Grill:Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165 degrees in thickest part of breast, 5 minutes more. Let rest 10 minutes.
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Miracle
[email protected]This recipe is a keeper!
KIM SOHAN
[email protected]I would definitely recommend this recipe to others.
Zahra Lewany
[email protected]5 stars!
Yae Miko
[email protected]This is my go-to chicken recipe. It's always a crowd-pleaser.
TOHIDUL KARIM RIDOAN
[email protected]Amazing!
Mina Rai
[email protected]This recipe is a lifesaver! I'm always short on time and this chicken cooks so quickly.
Aakki Das
[email protected]I love how this recipe is so versatile. I've tried it with different rubs and marinades and it always turns out delicious.
Tonmoy Farabi
[email protected]This was my first time spatchcocking a chicken and it was so easy! The chicken cooked in no time and was so moist.
Martin Sakanya
[email protected]I've made this recipe several times and it always turns out great. The chicken is cooked evenly and the skin is crispy.
shelby griffiths
[email protected]This grilled spatchcocked chicken recipe is a great way to cook a whole chicken. It's easy to do and the chicken comes out juicy and flavorful.