Grilled Spatchcocked Chicken
Information
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CategorySpanish, Main CoursesSpecialtyEveryday Menu,TagsHow to cook Grilled spatchcocked chicken, Chicken Cooking Recipes, Spanish Food Cooking RecipesInfoPreparation Time : 20 minutesCooking Time : 30 minutes Serves : 4 |
DescriptionThis is a lovely summertime, snacky, trattoria, homestyle dish. Your butcher will do the spatchcocking for you if you ask nicely. Spatchcocking is cutting a chicken open through its back and flattening it out so it cooks quickly. It's an ideal way to prepare a chicken for grilling or barbecuing. |
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Preparation
Ingredientsfor the marinade 1 small (about 1.5kg/31/2lb) spatchcocked chicken, preferably free-range or organic
sea salt and freshly ground black pepper 2 lemons
800g/13/4lb new potatoes
a knob of butter
2 handfuls of asparagus, trimmed
350ml/12fl oz plain or Greek yoghurt
a handful of fresh soft, fragrant herbs (parsley, mint, chervil or tarragon, or a mix of these), leaves picked
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How Tos & Summary
Cooking Steps
Slash the chicken legs about 1cm/1/2 inch deep in a few places - this will help the marinade get into the meat, and the thighs to cook in the same time as the breast.
Mix together the marjoram or oregano, the juice from one of the iemons and a glug of olive oil and rub this all over your chicken. Leave to marinate for half an hour outside the fridge, or a couple of hours in the fridge if you have the time. Don't leave it overnight though, because the lemon juice will 'cook' the meat.
Preheat the oven to 200°C/400°F/gas 6. Heat a griddle pan, season the chicken generously and place skin side down on the griddle. Once it's golden and starts to crisp (after about 4 minutes), turn the chicken over, add a whole lemon to the pan and then put the pan in your preheated oven.
While the chicken is cooking, scrub the potatoes and put them in a pan of cold salted water, then bring to the boil and simmer until nicely cooked. Drain in a colander and put them back into the pan with the butter, a squeeze of lemon juice, and a good pinch of salt and pepper. Pop the lid on to keep them warm.
After 45 to 55 minutes, your chicken should be golden and the meat tender and cooked. You can test it to see if it's ready by pinching the leg meat away from the bone - if it comes away easily you're in business; if not pop it back in for another 10 minutes. When all is good, set the whole roasted lemon to one side, put the chicken on a platter and allow it to rest for 5 minutes in a warm place.
Pour any excess fat out of the griddle pan and put your asparagus into it in a single layer. Griddle for about 3 or 4 minutes until tender. When the asparagus are cooked, toss them in a little olive oil, salt and pepper and a squeeze of lemon juice. I like to pile the asparagus up on a large platter with the potatoes and the beautifully cooked crispy chicken. Cut the whole roasted lemon in half, squeeze the juice into the yoghurt, season with salt and pepper and serve in a bowl with your chicken. Scatter your delicate herbs generously over the whole dish - delicious!
Summary
wine suggestion : Spanish rose - GarnachaAddThis
Chef
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Joined: 22-Oct-2008
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Tips
Aprons aren't just used to keep you clean when cooking. Some chefs wear them to protect their skin, so if they get splashed with hot water or oil, they can immediately pull the apron away.
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