Tis The Season for Spatchcocked Chicken
Recipe Overview
Overview
This Spatchcocked Chicken recipe is a delightful way to enjoy a summer classic. The process begins with cutting out the spine of the chicken, allowing it to lay flat for even cooking. The chicken is then marinated in a tangy Alabama white sauce, which adds a creamy, zesty flavor that complements the smoky notes from roasting.
Once marinated, the chicken is seasoned with a blend of spices, including garlic powder, paprika, and Old Bay, creating a flavorful crust as it roasts in the oven. The high heat ensures that the skin becomes beautifully crispy while keeping the meat tender and juicy.
To accompany the chicken, a refreshing Greek salad is prepared, featuring fresh tomatoes, cucumbers, red onion, and feta cheese, all dressed with lemon juice and olive oil. This salad not only adds a vibrant color to the plate but also balances the richness of the chicken.
Overall, this dish is perfect for summer gatherings, offering a delicious and satisfying meal that brings everyone together. Whether you’re enjoying it on a dock by the lake or in your backyard, this Spatchcocked Chicken is sure to impress your guests and make for a memorable dining experience.
Recipe Details
Steps & Tips
Grab your chicken and put on gloves.
Cut the spine out of the chicken.
Take the ribs out of the chicken.
Put the chicken in a Ziploc bag and refrigerate for 24 hours.
Tip: Sanitize everything that has come into contact with raw chicken to avoid contamination.
Combine garlic powder, mace, coriander, white pepper, chili powder, paprika, salt, pepper, and Old Bay.
Tip: Let the chicken marinate for 24 hours for better flavor.
Season the meat side of the chicken with the dry rub.
Tip: Preheat the oven to 425°F for optimal roasting.
Place the chicken in the preheated oven at 425°F.
Baste the chicken with Alabama sauce.
Cut a red onion and cucumbers into rounds.
Add fresh oregano and olives to the salad.
Add oil, lemon juice, salt, and pepper to the salad.
Tip: Add oil to the salad before dressing for better flavor.
Slice the feta cheese for the salad.
Take the chicken out of the oven.
Baste the chicken again with Alabama sauce.
Let the chicken rest after cooking.
Tip: Let the chicken rest after cooking to keep the juices inside.
Tip: Add fresh lemon juice to the salad for a summer flavor.
Serve the salad with chunks of feta.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Spatchcocking a chicken allows for even cooking and crispy skin.
- •Alabama white sauce is a mayonnaise-based sauce that adds a unique flavor to grilled chicken.
- •Marinating chicken for 24 hours enhances its flavor and juiciness.
- •Using a dry rub before cooking can intensify the flavor profile of the chicken.
