Spatchcocking is an essential skill to have in your repertoire if you like a crispy pan-fried whole bird, or if you’re grilling the meat on the barbecue under a brick, like they do in Tuscany. I like to spatchcock the bird so the breast is boneless, but you can cheat and just butterfly the chicken, leaving the breastbone in. This alternative prevents the breast from drying out during cooking; however, the eating experience is elevated with the breastbone out.
1: Place the chicken on a work surface, breast down, legs toward you.
2: Run your knife along each side of the backbone, slowly revealing the rib cage. Separate the backbone from the thigh bone at the joint.
3: Turn the chicken around so that the legs are facing away from you. Using your fingers, locate the wishbone at the top of the breast. Use the point of your knife to loosen and remove the wishbone. Separate the backbone from the wing bone at the joint.
4: Turn the chicken around again, so the legs are facing you. Working close to the bone, slowly separate the rib cage from the breast meat. Eventually you will get to the soft cartilage at the center of the two breasts. Repeat the cutting on the other side of the breast. When you reach the soft cartilage again, gently pull the carcass away from the meat. There may be a little residual cartilage, but don’t mind that.
5: Remove the wing tips and lightly score the meat on the underside of the thigh. This will help with even-cooking.
Grilled Spatchcocked Chicken in Herb and Garlic Marinade
Serves 2-4 (one whole chicken)
Ingredients
4 garlic cloves, minced
2 tbsp fresh parsley, minced
1 tbsp rosemary, minced
1 tbsp chives, minced
1 lemon’s worth of zest and juice
1 tsp chili flakes (optional)
1 tbsp Dijon mustard (optional)
2 tbsp olive oil
2 tsp salt (more depending on taste)
1 tsp black pepper
1 spatchcocked chicken
4 lemon wedges (for serving)
Method
1. Mix everything except the chicken in a large bowl. Add in the chicken and massage the marinade into the bird. Cover and place in fridge to marinate for one hour.
2. Preheat your grill to a high heat on one side, and a medium heat on the other side. Clean the grill grate well and rub oil on them using a paper towel. Place a cast iron pan on the medium side of the grill to get it hot.
3. Place the chicken skin side down on the hot side of the grill. Cover with a sheet of tin foil, then place the hot cast iron pan centered on top of the foil. Close the grill and cook the chicken without turning for 30 minutes.
4. After 30 minutes, open the grill and remove the cast iron pan and the tin foil. The meat side on the bird should be white and cooked through. Using a pair of tongs or a large metal spatula, turn the chicken over. The skin should be deep brown and crispy.
5. Transfer to a cutting board. Separate the legs from the breasts and slice the breast. Arrange on a platter and serve with lemon wedges on the side.