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Edible San Luis Obispo

Grilled Spatchcock Chicken with Herb Marinade

Recipe by Chef Rachel Ponce This season of renewal can be summed up in one word: fresh. This recipe highlights fresh herbs that can be grown window side at home or in a small garden. Or, dried herbs will work just fine in this dish (note: They have a stronger, deeper flavor than fresh herbs).
Servings: 4

Ingredients

Instructions

  • Place chicken breast side down on cutting board. Using kitchen shears or sharp knife, cut along both sides of backbone to remove it. Flip chicken over and press down firmly on breastbone to flatten. If needed, a mallet can be used to help break breastbone. Pat chicken dry with paper towels and season generously with salt and pepper on both sides.

  • Prepare marinade: In bowl, whisk together all marinade ingredients. Place spatchcocked chicken in large resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring it is well coated. Seal bag or cover dish. Refrigerate at least 1 hour, or up to 8 hours for deeper flavor.

  • Preheat grill to medium high heat, between 400 and 450 degrees F. If using a charcoal grill, set up for direct heat. Remove chicken from marinade and let any excess drip off. Discard marinade. Place chicken skin side down on grill and cook about 15–20 minutes or until skin is crispy and golden brown. Let chicken rest for 10 minutes. Carve chicken and use Spicy Rhubarb Jam (recipe follows) for a delicious dipping sauce.