Don’t let the word ‘Spatchcocked’ freak you out; besides being a fun word to say, all it means is that the back of the chicken is cut away from the legs, thighs and breast, then spread the chicken out to lay flat – save the back pieces until you have enough to make stock.
By Debra Smith
A quick over night marinade, then thirty minutes on the grill under foil-wrapped brick and you’ll have a bright, lemony chicken with perfectly charred skin. This is the perfect meat with any summer sides.
- 1 chicken (3-4 pounds), spatchcocked (see note above)
- Kosher salt
- ⅓ cup olive oil
- 2 lemons, zest and juice
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh rosemary
- Freshly ground black pepper
- 1 lemon, halved
- Salt each side of the chicken
- Prepare a marinade by mixing olive oil, lemon zest, lemon juice, garlic, rosemary, and pepper
- Pour the lemon marinade into a resealable gallon-sized bag and place the chicken inside; zip close and massage the marinade into the chicken, then place the zipped bag onto a plate or rimmed sheet pan. Refrigerate overnight
- When ready to grill, remove chicken from marinade and pat dry with paper towels; discard any remaining marinade
- Place the chicken skin side up, onto prepared grill and weigh it down with a brick wrapped in aluminum foil; cook for 15 minutes. Turn the chicken skin side down, weigh it down again with the brick, and cook for another 15 minutes
- When 10 minutes of cooking remains, place the lemon halves on the grill, cut side down. Remove the chicken, cover with aluminum foil, and allow to rest for 5 minutes
- Sprinkle with salt and serve with the grilled lemon halves
Debra and ‘The Professor’, Midwest-based husband and wife freelance videographers, photographers, writers, storytellers, and publishers of the Smith Bites. Using images, words, music and video, they connect the stories about food, friends and family to the world around them.