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Last night, Nick and I grilled 2 spatchcocked chickens to general applause, based on a recipe in SeriousEats.com, and which we served with Peruvian Green Sauce, also based on Serious Eats. This recipe does not involve marinading time, so it can be completed within a couple of hours, depending on the size of the chicken. This will serve 4 people.
1 whole chicken, 3.5-4 lbs.
4 tsp. Kosher salt
2 Tbs. ground cumin
2 Tbs. paprika
1 tp. Freshly ground black pepper
3 medium cloves garlic, finely chopped
2 Tbs. white vinegar
2 Tbs. vegetable oil
Preheat the grill to a low temperature.
Spatchcock the chicken by cutting out the backbone, breaking the breastbone and flattening the chicken.
In a small bowl, mix together the salt, cumin, paprika, pepper, garlic, vinegar and oil into a paste. Smear the paste all over the chicken. Put a temperature probe in the chicken breast.
Grill the chicken bone-side down until the temperature is approaching 150 degrees, which will take 40-60 minutes. Flip the chicken to be skin-side down to crisp up the skin. (Turn the temperature up to medium if using a gas grill). When the temperature in the breast reaches 150, remove the chicken to a platter and cover it will aluminum foil. Allow it to rest for 10 minutes before cutting it. Serve it with Peruvian Green Sauce.
Update 8/9/24 – I roasted 2 spatchcocked chickens in the oven at the beach skin-side up. I think I followed the NYT recommendation of 450 degrees. I roasted until the temperature of the breast was 150 degrees, which I think it took around 40 minutes.