Spatchcocked Chicken Recipe

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Ingredients

Count

Nutrition

4183

Calories

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Ingredients:

Serving

1 whole chicken (4 to 5 lbs.), giblets removed
3 shallots (about 4 oz.)
3 garlic cloves
1/2 cup flat-leaf parsley sprigs
1 tbsp herbes de provence
1 tbsp fresh rosemary leaves
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
zest and juice of 1 lemon
1/4 cup dijon mustard
1/2 cup extra-virgin olive oil

Directions:

Rinse chicken and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone and open chicken like a book. Reserve backbone for stock or discard. Turn chicken breast side up and, using the heel of your hand, press firmly against breastbone until it cracks. Tuck wing tips under so they don't burn on grill. Place chicken in a large rimmed baking pan.
In a food processor, combine remaining ingredients and pulse to make a thick paste. Rub 1 cup paste on both sides of chicken, then cover pan with plastic wrap and chill 1 hour. Set aside remaining paste.
Prepare grill for indirect medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using charcoal, light 60 briquets on firegrate. When coals are covered with ash, about 20 minutes, divide into banks on opposite sides of firegrate and let burn to medium. The area over the section cleared of coals is the indirect-heat area. If using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn off one of the burners and reduce heat for other burner(s) to medium. The area over the turned-off burner is the indirect-heat area.
Place chicken, skin side down, over direct heat; cover grill and cook until chicken is browned, about 8 minutes. Turn chicken over and move to indirect heat. If using charcoal, add 12 more briquets to fire to maintain medium heat. Continue cooking chicken, covered, turning as needed for even browning, until a thermometer inserted in thickest part of breast to the bone registers 160°, 25 to 35 minutes more. Remove chicken from grill and let rest 5 minutes, then cut into quarters and serve with reserved paste.
Note: Nutritional analysis is per serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4183.13 Kcal (17514 kJ)
Calories from fat	2125.85 Kcal
		% Daily Value*
Total Fat	236.21g	363%
Cholesterol	6621.1mg	2207%
Sodium	5667.72mg	236%
Potassium	5834.61mg	124%
Total Carbs	55.63g	19%
Sugars	10.11g	40%
Dietary Fiber	7.16g	29%
Protein	417.07g	834%
Vitamin C	461.5mg	769%
Vitamin A	90.7mg	3023%
Iron	140.8mg	782%
Calcium	378.1mg	38%

Amount Per 100 g
Calories	159.26 Kcal (667 kJ)
Calories from fat	80.93 Kcal
		% Daily Value*
Total Fat	8.99g	363%
Cholesterol	252.08mg	2207%
Sodium	215.78mg	236%
Potassium	222.13mg	124%
Total Carbs	2.12g	19%
Sugars	0.38g	40%
Dietary Fiber	0.27g	29%
Protein	15.88g	834%
Vitamin C	17.6mg	769%
Vitamin A	3.5mg	3023%
Iron	5.4mg	782%
Calcium	14.4mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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