Food for thought:
There are few things that make me feel more badass than spatchcocking my own chicken. Spatchcocking sounds more intense than it is… it really just means removing the spine of the chicken to cook it flat. If you don’t enjoy cutting through chicken bone (creepy, I know) then you can always get the butcher at the meat counter to spatchcock a chicken for you.
What I love about spatchcocking is it seems to be more foolproof than cooking a whole bird. I have roasted a lot of chickens, and honestly it just seems like every once in a while they don’t want to cooperate and/or cook evenly. When I cook a spatchcocked bird, I pretty much know that it’s going to be cooked to perfection, and that it’s going to cook much faster than roasting a whole bird. I love this recipe because it’s on a grill and feels so perfect for roasting a bird in the summer without overheating your house.
Recipe Notes:
If you (like me) love sauce, make a little extra glaze. It is seriously so delicious and I found myself drenching my chicken in it
I’ve made a simple tomato, burrata salad to go with this recipe and it paired very well
I served this with brown rice and, again, dripped the sauce all over — delicious!
Ingredients:
1 TABLESPOON olive oil
1 TEASPOON ground cumin
1 TEASPOON ground coriander
1 TEASPOON smoked paprika
½ TEASPOON granulated garlic
1 TEASPOON salt
1 TEASPOON freshly ground black pepper
5 POUND whole chicken
ORANGE GLAZE:
1 CUP orange marmalade
2 TABLESPOONS rice wine vinegar
2 TABLESPOONS dark brown sugar
1 TABLESPOON soy sauce
½ TABLESPOON sesame oil
¼ TEASPOON red chili flakes
Here’s the link to the recipe!
Cheers,
Jessie