Alright, now, hold your horses before you start scratchin’ your head at ‘spatchcocked’. It sounds like something out of a Dickens novel, doesn’t it? Well, friends, it’s only a fancy-schmancy word for butterflying a chicken. And let me tell ya, it’s the bees knees! It’s a cookin’ technique that makes for a perfectly roasted bird, all crisp and juicy in half the time. You get the whole shebang – quick, delectable, and healthy!
Well, hush my mouth if my all-time favorite ain’t Lemon Herb Spatchcocked Chicken. Now, I may be no Julia Child, but coaxing the natural flavors out of a fresh, free-range chicken with the sunny zest of lemon, the earthy hit of mixed herbs and a smidgeon of olive oil, gets my taste buds doin’ the Charleston!
So, how do we get to this finger-lickin’ goodness? Start by spatchcocking or butterflying the chicken. For the uninitiated, it basically means removin’ the backbone of the chicken and flattenin’ it out. Easy-peasy lemon squeezy, contrary to how it sounds, trust me!
Then comes my favorite part. Let your chicken sunbathe in that zingy marinade, soaking up all those delicious flavors. Good golly, the tantalizing smell of herbs and lemon will have you droolin’ like a teething baby.
Now, off to the grill! Lord, the chicken sizzlin’ on that grill is a sight that’ll knock your socks off. And once it’s done, don’t just wolf it down. Oh no! Take a moment, admire that golden brown perfection, feel the love and passion that went into making it. And then, dig in!
I promise you, my friends, it’s better than a high-five from Colonel Sanders himself. So, put on your apron and let’s fire up that grill. This Lemon Herb Spatchcocked Chicken ain’t gonna cook itself!
Cluck, Pluck, Luck: Your Chicken Masterpiece Awaits!
– Start by removing the backbone of the chicken using kitchen shears. Flip the chicken and press hard on the breastbone to flatten it. You’ve just spatchcocked a chicken.
– Now prepare the marinade. In a small bowl, combine the freshly squeezed juice of 2 lemons, four minced garlic cloves, a good handful each of freshly chopped thyme, rosemary, and oregano. Whisk in half a cup of extra virgin olive oil and season generously with salt and pepper.
– Place your flattened chicken in a large dish, and liberally brush this zingy marinade all over the chicken, making sure to get it under the skin wherever possible.
– Let the bird marinate overnight in the refrigerator. If you’re short on time, a few hours should also do the trick.
– Preheat your grill to medium-high heat, around 375-400°F (190-204°C), ensuring one side of the grill is cooler for indirect grilling.
– Take the marinated chicken out from the refrigerator and let it come up to room temperature.
– Place the chicken skin-side down on the cooler side of the grill. Cover and cook for about 15 minutes.
– Now flip the bird, move it to the hotter side of the grill, cover and cook for another 10-15 minutes until the internal temperature at the thickest part of the thigh reads 165°F (74°C).
– Let the spatchcocked chicken rest for 10 minutes, it helps the juices redistribute throughout.
– Packed with flavors, your Lemon Herb Spatchcocked Chicken is now ready to be served. Enjoy your homemade culinary masterpiece!
Chick ‘n’ Flip: Bon Appétit with a Feathered Twist!
