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Top Rated Spatchcocked Chicken Recipes
Lemon juice and grilled lemons add a wonderful brightness to this whole grilled chicken recipe, which is perfect for a family dinner.This recipe is courtesy of Perdue.
Rubbing truffle butter under the skin takes this simple and beautiful dish to a whole new level—and makes your home smell incredible!By Anolon® Gourmet Cookware
Skillet-roasting spatchcocked chicken does nearly magical things to an ordinary chicken: the result is golden crisp skin and juicy tender meat. In fact, because of the way the bird sits in the pan, the breast cooks to an ideal 160 degrees and the thigh to 170-175 F in the same amount of time.By Anolon® Gourmet Cookware
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This beautiful Spatchcock Chicken is crispy, juicy, and bursting with flavor! Super easy to prepare and done in less time than roasting it whole!
Did you know that if you spatchcock a chicken you’re cutting down the cooking time by half? Yes, half! To me that’s a big plus, especially in the summer because the last thing I want is to have the oven on all day, but I still want my home cooked meals, which is why this spatchcock chicken is perfect.
- 1 (5-lb.) whole chicken
- 4 garlic cloves, chopped
- 1 teaspoon kosher salt
- 6 tablespoons (3 oz.) salted butter, softened
- 1 tablespoon chopped fresh thyme
- 2 tablespoons lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided
- 3/4 teaspoon black pepper, divided
- 12 ounces small red new potatoes, halved
- 8 ounces small carrots with tops, trimmed
- 8 ounces Brussels sprouts, trimmed and halved
Preheat oven to 450°F. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Place chicken in a large rimmed baking pan. Tuck wing tips under chicken so they don't burn.
Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste. Combine garlic paste, butter, thyme, zest, and pepper in a bowl. Set aside 2 tablespoons of the garlic mixture. Rub remaining garlic mixture under skin of chicken breasts and thighs.
Bake chicken in preheated oven 10 minutes. Remove pan from oven. Reduce heat to 400°F. Arrange potatoes and carrots around chicken return to oven, and bake 20 minutes. Arrange Brussels sprouts around chicken, and spread remaining 2 tablespoons garlic mixture on breasts return to oven, and bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 minutes. Drizzle with lemon juice, and let stand 10 minutes. Carve chicken, and serve with pan juices.
What does spatchcocking a chicken do?
By flattening out the chicken, you’re exposing the legs to a higher heat, helping them cook faster than the breasts which results in a juicy meat. It also ensures crisper skin and is much faster to cook than traditional whole roasting.
I used hickory wood chips/pellets and basted every 20 minutes with an incredible Alabama White Sauce.
It’s not your average BBQ sauce and an incredible substitute for traditional vinegar/tomato puree or ketchup barbecue sauces. My Alabama White Sauce is a tangy, mayonnaise based white sauce that delivers big on flavor.
Smoked Spatchcock Chicken
Once you’re ready to cook the chicken, get your smoker set up for indirect heat and set the temp at 300 degrees.
Remove the chicken from the fridge, and lightly season the underside of the bird with your favorite seasoning. I’m in love with Traeger’s Fin and Feather rub right now, so that’s my first choice, but any good rub will work. Try to pick a rub with a little lower salt content, since you’ve already put some salt on the bird.
After you’ve hit the underside, flip the bird over again and get as much seasoning as you can under the skin. If I’m short on time I just do my best to get the seasoning in there. If you have a few extra minutes, mix your seasoning with a few tablespoons of soft butter. This will make it easier for you to put the seasoning under the skin and hold it in place, AND give you better flavor at the end.
Marinade and seasoning
Here are some of my favorite marinades for spatchcock chicken:
BBQ: Use a BBQ spice rub, BBQ sauce or your favorite marinade.
Honey garlic: Combine grated garlic, honey, soy sauce and olive oil in a small bowl. Brush the chicken with the marinade. This sweet, sticky version is one of my favorites.
Spicy: Make a marinade by combining Greek yogurt, cumin, paprika, chili powder, garlic powder, turmeric, salt and pepper. Spread the marinade over the chicken, then roast it.
How to Serve Butterflied Chicken
Serve butterflied chicken with creamy mashed potatoes, nutty green beans, and a 30-minute butternut squash soup on the side. It is also the perfect meal to serve when hosting a smaller Thanksgiving dinner, when a whole roast turkey is just too big for your party.
- Let the chicken sit at room temperature for at least 20 minutes before cooking.
- Use a paper towel to pat dry the chicken before seasoning.
- Use unsalted softened butter. If using salted butter, omit the salt.
- Cook the chicken until it reaches an internal temperature of 165 degrees F.
How to Spatchcock a Chicken
- Remove the backbone. A pair of sharp kitchen shears makes this an easy task. Tip: If you find your scissors getting stuck, try cutting even closer to the backbone.
- Place chicken in cooking vessel. I love using my Le Creuset braiser for cooking spatchcocked birds but you could use a rimmed sheet pan or 9 x 13-inch pan — something on the shallow side is ideal.
- Use the heel of your hand to press down hard on the breast to flatten the bird. It’s OK if you break the breast bone when you flatten it. (See video above or here.)
Here’s a play-by-play.If you remember, salt your chicken ahead of time—it helps keep the breasts from drying out, and generally helps keeping the chicken juicy.
Gather your ingredients.
Halve the heads of garlic. Slice the shallots.
Place them in a skillet with thyme or other herbs. Add white wine and stock (or water).
Make a seasoned butter. You can do this with softened or melted butter. I prefer to melt.
Brush it all over the chicken, then chuck the whole thing in the oven for 45 minutes.
Let it rest briefly, then serve with lots of crusty bread.
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How can I use the leftover chicken?
If you&rsquore lucky enough to have any leftover, there are many ways to use this leftover chicken!
- Grab a picnic basket! Pack up your cold chicken, some fruit and bread and head to the park.
- Cut up your leftover chicken and add it to or make a nice soup for dinner the next night.
You will definitely want to make this Spatchcock Chicken again and again. It is easy, delicious, versatile, and economical. Buying a whole chicken is a choice your wallet won&rsquot regret.