Spatchcock Chicken Recipes

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SPATCHCOCK CHICKEN



Spatchcock Chicken image

Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.

Provided by SandyG

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 50m

Yield 8

Number Of Ingredients 7

2 (3 1/2) pound whole chickens, wingtips removed
2 teaspoons salt
1 teaspoon dried tarragon
1 teaspoon paprika
¼ teaspoon black pepper
4 teaspoons olive oil
2 lemons, thinly sliced and seeded

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
  • Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
  • Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
  • Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

Nutrition Facts : Calories 545.4 calories, Carbohydrate 0.4 g, Cholesterol 239 mg, Fat 32.1 g, Fiber 0.1 g, Protein 59.9 g, SaturatedFat 8.6 g, Sodium 758.1 mg

ROASTED SPATCHCOCK CHICKEN



Roasted Spatchcock Chicken image

When you have a famous chef for a dad, you learn how to enjoy good food early on - and if you're Madeline and Anna Zakarian, you learn how to cook it, too. The daughters of Geoffrey Zakarian have been in training for years, helping with family dinners and assisting Dad with cooking demos at press events, on Good Morning America and on his Food Network show The Kitchen. Now the 13- and 11-year-old girls are releasing their first cookbook, The Family That Cooks Together, a collection of 85 recipes that they love making at home. Don't expect chicken fingers: These young chefs have grown up learning to appreciate dishes like linguine with fresh clams and strawberry soufflé. Anna promises that they're not trying to intimidate anyone; the idea is to show kids that fancy-sounding food can be really easy to make. For this spatchcock chicken, they use a dad-approved shortcut and get the chicken split open at the butcher. Then they just roast it and serve it with rice for a quick dinner. "We want to show people of all ages that you can cook delicious things," Madeline says.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 (3 1/2-pound) whole spatchcock chicken
2 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 heads garlic, cut in half horizontally
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 lemon, cut in half horizontally

Steps:

  • Preheat the oven to 400˚ F. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Generously season on both sides with salt and pepper.
  • Heat a large cast-iron or other ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs, taking care not to splatter oil toward yourself, and add the garlic, rosemary and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
  • Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes, until a meat thermometer registers 155˚ F when inserted in the thickest part of a breast. Let rest for about 10 minutes, then carve and serve with pan juices.

SPATCHCOCK ROASTED CHICKEN



Spatchcock Roasted Chicken image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 3

One 3 1/2- to 4-pound whole chicken
Kosher salt and freshly ground black pepper
6 fresh thyme sprigs

Steps:

  • Preheat the oven to 450 degrees F.
  • Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the backbone. Open the chicken like a book to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center, then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper.
  • Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 40 minutes.
  • Let the chicken rest 5 minutes before serving.

GRILLED SPATCHCOCKED CHICKEN



Grilled Spatchcocked Chicken image

To spatchcock a chicken you need to remove the backbone of the chicken and spread it open like a book. This method for grilling a whole chicken lets the interior heat up faster and more evenly than the traditional method for a whole bird. Use your favorite rub and sauce, if you like.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 7h40m

Yield 6

Number Of Ingredients 8

¼ cup kosher salt
water
1 (4 pound) whole chicken
2 teaspoons smoked paprika
2 teaspoons garlic powder
½ teaspoon cumin
½ teaspoon ground black pepper
¼ cup barbecue sauce, or to taste

Steps:

  • Place salt in a large bowl or Dutch oven and add a little water. Stir until salt is dissolved. Unwrap the chicken and place in the salt water brine. Add enough water to cover the bird and refrigerate up to 4 hours.
  • Remove chicken from the water, drain, and pat dry with paper towels. Place the chicken breast-side down on a clean cutting board.
  • Cut along both sides of the backbone of the chicken with kitchen shears. Remove bone and reserve for another use or discard. With the skin-side down, cut down into the breast bone and a bit of the cartilage above the bone about 1/4-inch deep using the tip of a sharp knife. Turn the chicken skin-side up.
  • Place the heel of one hand on top of the other wrist, and using the heel of the hand, press down on the center of the breast, above the area of the cut, to flatten the center and achieve a more uniform thickness of the chicken.
  • Combine smoked paprika, garlic powder, cumin, and pepper in a small bowl. Rub spice mix onto both sides of the chicken, gently lifting the skin wherever possible to place some of the rub directly onto the meat. Refrigerate seasoned chicken uncovered for at least 2 hours.
  • Remove chicken from the refrigerator 10 to 15 minutes before grilling so it can come to room temperature.
  • Preheat an outdoor grill for medium heat to about 375 degrees F (190 degrees C). Lightly oil the grate.
  • Place chicken bone-side down onto the preheated grill and cook for 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Flip the chicken skin-side up and brush with barbecue sauce. Continue grilling until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Remove to a platter, tent with foil, and allow chicken to rest, about 10 minutes. Cut chicken into 6 servings and serve with additional barbecue sauce, if desired.

Nutrition Facts : Calories 345.3 calories, Carbohydrate 5.1 g, Cholesterol 151.4 mg, Fat 12.8 g, Fiber 0.5 g, Protein 49.5 g, SaturatedFat 3.5 g, Sodium 4060.4 mg, Sugar 3 g

SPATCHCOCK BARBECUE CHICKEN



Spatchcock barbecue chicken image

An ultra-tasty addition to your barbecue meal

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 1h20m

Number Of Ingredients 7

1.3kg chicken , spatchcocked
little beer or water, to taste
2 lemons , quartered, to serve
3 tbsp olive oil , plus extra to serve
1 tsp paprika , plus extra to serve
1 garlic clove , crushed zest and juice 1 lemon
the zest and juice of 1 lemon

Steps:

  • Mix together the oil, paprika, garlic, lemon zest and salt and pepper. Brush this all over the skin of the spatchcock chicken and leave in the fridge for 30 mins to marinate.
  • To cook on a barbecue: cook for 5 mins each side in the centre, then draw aside to the edges to cook on a gentler heat. Turn regularly. Baste in between with beer or water. To check that it's cooked through, pierce with a knife between the thighs and breast bone: the flesh should be white and firm.
  • Remove from the heat and leave to rest, covered with foil, for 10-15 mins. Cut into portions, drizzle over lemon juice and seasoning, plus a little oil and pinches of paprika. Serve with the lemon quarters.

Nutrition Facts : Calories 650 calories, Fat 45 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 59 grams protein, Sodium 0.91 milligram of sodium

SPATCHCOCK PIRI-PIRI CHICKEN



Spatchcock piri-piri chicken image

Butterfly a whole chicken by removing the backbone to keep it juicy during grilling, and flavour with a chilli pepper marinade

Provided by James Martin

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 8

1 chicken (about 1.5kg/3lb 5oz)
4 red chillies , chopped (deseeded if you don't like it too spicy)
3 garlic cloves , crushed
2 tsp sweet paprika
2 tbsp red wine vinegar
2 tbsp chopped parsley
2 tbsp olive oil
lemon wedges and Tabasco sauce (optional), to serve

Steps:

  • To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or poultry scissors, cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint. You can watch a video showing how to spatchcock a chicken in the How To Cook section of the website).
  • Put the chillies and garlic in a food processor with a good pinch of salt, or use a pestle and mortar. Blend to a paste, then add the paprika, vinegar, parsley and olive oil. Mix well, then smear over the chicken. Leave to marinate for at least 1 hr or overnight if possible. Can be frozen at this stage.
  • Fire up the barbecue. When the flames have died down, place the chicken on the centre of the barbecue, skin-side down, and cook for 15-20 mins until nicely charred. Flip the chicken over and continue cooking for another 5-15 mins until cooked through. Check that the juices run clear, as the heat of every barbecue will vary. To cook in the oven, heat to 200C/180C fan/gas 6 and cook for 35-40 mins on a baking tray. To char the skin, grill for a further 5-10 mins. Serve with lemon wedges, and Tabasco if you like it hot.

Nutrition Facts : Calories 552 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 47 grams protein, Sodium 0.4 milligram of sodium

GRILLED SPATCHCOCKED CHICKEN



Grilled Spatchcocked Chicken image

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

1 medium onion, peeled and cut in half
1 large garlic clove, peeled
1/3 cup packed fresh herbs, such as rosemary, thyme, parsley, and sage leaves
1/4 cup extra-virgin olive oil
1/2 lemon, zest removed in strips with a peeler
1 chicken (3 1/2 to 4 pounds), spatchcocked (see instructions, below)
Coarse salt and freshly ground pepper

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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  • Salt the chicken. (If you have time, do this the night before). Place the chicken, breast side up, on a large cutting board. Push down on the breastbone. Generously season with kosher salt on both sides. Place the chicken, breast side up, on a shallow roasting dish. Refrigerate uncovered (you can leave it in the fridge to airchill for a couple of hours or overnight).
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From smokedmeatsunday.com


SPATCHCOCK CHICKEN - THESTAYATHOMECHEF.COM
Spatchcocking chicken is a method of cutting poultry to remove the spine so that it lays flat for cooking. This lay-flat method allows for more even cooking and reduces the cooking time of a whole chicken by about 25%. The spatchcock method can be used for roasting poultry in the oven or cooking it on a grill or smoker.
From thestayathomechef.com


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