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A whole chicken just presents well, and I also love that a spatchcocked chicken is much more hands-off than smaller pieces of chicken, which require all that pesky flipping.
1 whole chicken
2 teaspoons salt
1 tablespoon Gefen Olive Oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Gefen Onion Powder
1 tablespoon brown sugar
1 teaspoon Gefen Dry Parsley
1 teaspoon dried rosemary
Preheat grill to 400 degrees Fahrenheit (200 degrees Celsius).
Place the chicken on your workstation with the legs down on a cutting board and the neck facing you. Using a sharp pair of kitchen shears, cut along the spine, using the neck as a guide for thickness. It should be fairly easy to cut. Cut along both sides of the spine until it’s fully detached. Reserve the spine for chicken broth or stock.
With the skin side up, flatten the chicken on your workstation, using the palm of your hand to break the breastbone (the bone between the two chicken breasts). If you don’t hear or feel it crack, flip the chicken over and cut the breastbone with the kitchen shears.
Rub chicken with oil and with all the spices and herbs. You can grill immediately or allow the chicken to marinate in the refrigerator up to overnight. Grill bone-side down over indirect heat for 40 to 50 minutes or until the thickest parts of the chicken breast and thigh both read 165 degrees Fahrenheit (74 degrees Celsius) on a meat thermometer. Allow to rest for five minutes before serving.
Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger
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