I was at the gym yesterday and decided to watch the Food Network while working out. There’s nothing quite like the motivation of seeing a chef cook a juicy cheeseburger on tv to get you running faster on a treadmill.
On yesterday’s show, a chef was making a spatchcock chicken on the grill. A spatchcock chicken is just a whole chicken, who’s backbone is removed, allowing the chicken to lay flat. This form of whole chicken is great because it roasts faster and more even, it can be grilled, and the skin gets crispy ALL over which is honestly the best part of the chicken.
I have seen many versions of spatchcocked chicken involving dry rubs, basting with marinades, and more….but I wanted to make a compound butter flavored with bright summer flavors and rub that all under the skin of the chicken allowing the chicken meat to be flavored with deliciousness from the inside.
I had gotten a huge head of cilantro from our local farm share, and wanted to pair that with some bright lemon, fresh garlic and create a compound butter from all these ingredients. I added in some ground coriander to add a depth of flavor and lots of black pepper for a little kick.
I also love a roasted or grilled lemon, so I wanted to also include that with the dish too. So after spatchcocking my chicken, I laid down a layer of sliced lemons on a baking rack, placed my chicken on top of the lemons, rubbed my compound butter under the chicken’s skin, and allowed all these components to work their magic in the oven to create a super flavorful and juicy chicken.
And the best part is, this entire meal was made in a hour and is super impressive both in flavor and look!
For a video showing you how to perfectly Spatchcock a Chicken click HERE!
Garlic & Lemon Spatchcock Chicken
Spatchcocked Chicken Seasoned with Garlic, Lemon, and Cilantro