Dry Rubbed Spatchcocked Grilled Chicken
We’re passionate about good food, craftsmanship and supporting others who are dedicated to their craft. Mary and Sean from Vindulge are a couple of our favorite people who have a newly released cookbook Fire+Wine that is full of BBQ and grilling recipes, plus wine pairings. (Cheers to that!)
One of our favorite recipes is an herby, dry rubbed spatchcocked chicken. We like it because it's full of flavor and only takes a few minutes to prep. Have no fear, their recipes are very easy to make and please be sure to always use sharp knives for all of your food prep!
Check out the recipe!
SPATCHCOCKED GRILLED CHICKEN
MAKES 4 SERVINGS
1 (4-to 5-pound) roaster chicken
1 tablespoon kosher salt
1 ½ teaspoons coarse ground black pepper
1 teaspoon ground coriander
1 teaspoon marjoram
½ teaspoon dried sage
1 tablespoon extra-virgin olive oil
To spatchcock, using a sharp boning knife or strong kitchen shears, cut along the backbone of the chicken on both sides to remove it (you will cut both sides). Flip the chicken so it is breast side up, and press down on the breastbone so you flatten out the chicken. Pat dry on both sides. In a small bowl, mix together the salt, pepper, coriander, marjoram, and sage to form a dry rub. Coat the chicken with the oil on both sides (1 ½ teaspoons per side) and then liberally apply the dry rub. Place on a baking sheet and put in the refrigerator for at least 4 hours, ideally overnight. Prepare the grill for direct/indirect cooking. Place the chicken over direct heat, breast side down, and cover. Sear for 5 to 8 minutes, watching out for flare-ups. Flip the chicken breast side up, cover, and cook for 10 minutes. Move the chicken to indirect heat and cook until the internal temperature is 160 degrees F in the breast and the thigh. This can take another 20 to 30 minutes.
©2020 by Mary Cressler and Sean Martin. Excerpted from Fire & Wine: 75 Smoke-Infused Recipes from the Grill with Perfect Wine Pairings by permission of Sasquatch Books