I was happy when I got out of work and the sun was shining. Only thing I could think of was getting home and firing up the charcoal grill for grilled chicken. However, my dreams were soon crushed when I got home and the sun decided time to go away. Instead of the sun I was faced with this:
Yes boys and girls, that is hail and yes it really freaking hurts when it hits you. I was determined not to let painful hail stop me from grilling and instead fired up the gas grill that has a permanent home inside the garage.
On a side note I never realized how dirty the word spatchcock is and as I typing this post I find myself laughing like a 10 year old who just heard the word boobs. Hehehehe ok I laughed when I typed out boobs too.
Stay the course Jeff….stay the course…
Spatchcock (hehehehe) is a great way to grill chicken. All you do is using a sharp knife or scissors remove the backbone of the chicken. Without the backbone the chicken lays flat and allows for even grilling.
For the spatchcock (hehehehe) chicken I went outside and grabbed some herbs from the garden (this is where I learned hail hurts and yes I know I am not smart). One of my favorite ways for grilling chicken is a herb compound butter rubbed under the skin.
For this recipe you will need:
- 1 spatchcock (hehehehehe) chicken (save the backbone for stock making or else the chicken monster will haunt your dreams)
- 8 tablespoons of butter room temperature
- 1/2 cup of assorted herbs finely diced
- Pinch of lemon zest and a squeeze of lemon juice
- 2 cloves of garlic grated or finely diced
- Pinch of crushed red pepper, kosher salt, and black pepper
Combine everything but the chicken. I find the stand mixer on medium does a great job of beating the butter into submission. Remove and set aside.
With your spatchcock (hehehehe yes I am trying to see how many times I can say this in the post) carefully separate the skin from the meat. Shove the compound butter under the skin and massage it all over. To help crisp up the skin I like to rub a little oil or some of the compound butter all over the outside.
Fire your trusty grill up to medium and place the spatchcock (hehehehe) chicken skin side down first. As promised this recipe has 100% more brick than my previous 10 posts so take your trusty brick (you have wrapped it in a good amount of foil right?) and plop it on the chicken. The weight from the brick helps flatten the chicken and just looks cool. An added bonus if your friends decide they want to peek at the grill you have a hot foil wrapped brick to toss at them so they learn grill lid down means no peeking.
I kept the chicken skin side down for about 10 minutes and then flipped it over and let it finish cooking skin side up. The chicken I used was about 3.5 pounds and it took about 30 minutes or so.