Spatchcock Chicken

Name: Spatchcock Chicken
Total time: 5400 s
Yield: 4-6 People
Cuisine: American
Ingredients: 1 Whole Chicken; 1 Stick Butter; 3 Cloves Garlic; to taste Italian Seasonings; to taste Oregano; 1 Packet Goya Sazón; to taste Garlic Powder; to taste Onion Powder; to taste Paprika; to taste Black Pepper

Karl @knice1on1

Boston, USA

This is really a dish that just appears to be harder than it is. In reality, it’s actually very primitive and simple, but not everyone needs to know that.

Karl @knice1on1

Boston, USA

This is really a dish that just appears to be harder than it is. In reality, it’s actually very primitive and simple, but not everyone needs to know that.

Saved

Ingredients

90 Minutes

4-6 People

1Whole Chicken
1 StickButter
3 ClovesGarlic
to tasteItalian Seasonings
to tasteOregano
1 PacketGoya Sazón
to tasteGarlic Powder
to tasteOnion Powder
to tastePaprika
to tasteBlack Pepper

Saved

Steps

90 Minutes

1

Clean the chicken. Remove unsightly fat and skin. Locate the backbone of the chicken. Using a pair of kitchen sheers, cut along both sides of the backbone and remove it. (Boil it for stock or for the dog). Flip the chicken around and preform CPR until you hear the breastbone snap and the chicken lays flat.
2

Mince garlic and add it to butter along with all the seasons except the sazón. (Works better with room temp butter). Mix throughly. Rub sazón over the chicken. Begin to stuff the butter mixture under the skin of the chicken. Rub any leftovers on top.
3

Place on a hot grill, skin side down. Try to avoid direct contact with flames at any costs. This will take a while to cook. Turn the chicken and flip occasionally to ensure even cooking. Take your time.
4

You can enlist the help of a foil lined brick to keep the chicken flat if it tries any funny business.
5

Pull the chicken off when it reaches 160-165 F. Serve with other grilled foods, salad, mashed potatoes, etc. In my case, it was risotto.