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–+ servings

Spatchcock Chicken

Devashish
A delicious butterflied chicken recipe that can be oven-roasted, grilled, or smoked, served with chimichurri sauce
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Prep Time 10 minutes
Cook Time 1 minute
Resting Time 10 minutes
Total Time 1 minute
Course Main Course
Servings 6
Calories 531 kcal

Equipment

  • Kitchen shears
  • Cast-iron pan or baking sheet

Ingredients
  

Main Ingredients

  • 1 whole chicken

Seasoning Rub

  • 1/4 cup olive oil
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Chimichurri Sauce

  • 1 bunch fresh parsley very finely chopped (about 1 cup)

Instructions
 

  • Remove chicken from packaging. Remove neck and giblets from the inside cavity, if applicable. Pat the chicken dry all over with paper towels.
  • Use sharp kitchen shear to cut the spine bone from the chicken. Flip the chicken breast-side up and gently press down to flatten the chicken.
  • If time permits, season the outside of the chicken with some salt and place in the fridge for a few hours.
  • Combine dry seasoning ingredients in a bowl.
  • Pat chicken dry again with paper towels before adding the rub. Rub olive oil all over the outside of the chicken, and loosen the skin away from the breasts and spread olive oil under the skin.
  • Sprinkle dry seasoning all over and rub into the skin. Sprinkle any extra under the skin of the breast meat.

Nutrition

Calories: 531kcalCarbohydrates: 4gProtein: 25gFat: 47gSaturated Fat: 9gCholesterol: 95mgSodium: 696mgPotassium: 364mgFiber: 1gSugar: 0.4gVitamin A: 1486IUVitamin C: 16mgCalcium: 58mgIron: 3mg
Keyword butterflied chicken, flattened chicken, grilled spatchcock, roasted poultry, whole chicken
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