Spatchcocked Chicken (Butterflied)
Recipe: #5908
July 11, 2012
Categories: Chicken, Lemon, 5 Ingredients Or Less, July 4th, Labor Day, Potluck Sunday Dinner, Grilling (Outdoor), Oven Roast, Diabetic, High Protein, Kosher, No Eggs, Chicken Dinner, more
"Funny name for a delicious dish that simply means a butterflied chicken. The name derives from the 1700’s and probably comes from “dispatch the cock.” Regardless of the origin or name, the chicken cooks evenly and produces a moist and tender bird that can be cooked in the oven or on the grill with a variety of seasonings. The basic lemon, salt, and pepper listed here are only a simple starting place, and this is intended to explain the method more than add flavors. Use any favorite flavors to make it your own. ."
Ingredients
Nutritional
- Serving Size: 1 (457.2 g)
- Calories 430.5
- Total Fat - 9.5 g
- Saturated Fat - 2.4 g
- Cholesterol - 1088.6 mg
- Sodium - 1185.7 mg
- Total Carbohydrate - 0.7 g
- Dietary Fiber - 0.2 g
- Sugars - 0 g
- Protein - 80.4 g
- Calcium - 61.4 mg
- Iron - 11.6 mg
- Vitamin C - 17.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To prepare the chicken, remove any parts tucked inside, rinse it thoroughly, and pat dry.
Step 2
Place the chicken breast side down and cut along each side of the backbone, removing it completely. A sturdy pair of kitchen shears will do this nicely. Set backbone aside for another day’s stock or discard.
Step 3
Open the chicken out flat and turn it over.
Step 4
With the breast up, press firmly on the center to flatten the breast bone.
Step 5
Season both sides with lemon juice, salt and pepper, and your choice of seasonings. Drizzle with olive oil.
Step 6
Let it rest for 10 minutes to an hour to bring the chicken to room temperature. If you are preparing/seasoning the chicken ahead of time, refrigerate it and bring it back to room temperature before cooking.
Step 7
To bake: Place the butterflied chicken breast side up in a rimmed pan and bake at 375 degrees Fahrenheit for 50-60 minutes, to an internal temperature of 165 degrees. Let it stand for 10 minutes before cutting to serve.
Step 8
To grill: Brown the chicken breast side down for 10-15 minutes over direct medium heat. Turn and finish cooking over indirect heat for 25-30 minutes to an internal temperature of 165 degrees. Let stand for 10 minutes before cutting to serve.
Step 9
Enjoy the smiles and compliments around your table.
Tips
No special items needed.