Spatchcock Chicken

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Level: Easy

Total: 3 hr 30 min (includes marinating and resting times)
Active: 30 min

Yield: 4 servings

Cutting a chicken and turkey like this is all the rage these days and for good reason. It helps the bird cook more evenly, as well as cutting your cooking time in half. It also gives you more opportunity to get more char on your bird which, let's admit, is everyone’s favorite part. You can also roast these in the oven if you don’t have a grill and most stores will spatchcock the bird for you nowadays.

Level: Easy

Total: 3 hr 30 min (includes marinating and resting times)
Active: 30 min

Yield: 4 servings

Ingredients

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1 tablespoon fresh oregano leaves, chopped

1 teaspoon sweet or smoked paprika

1 teaspoon ground Urfa pepper

Zest and juice of 2 oranges

1/4 cup olive oil

Kosher salt and freshly ground black pepper

One 4-pound whole chicken

Duck fat spray or olive oil spray

Directions

Special equipment:

an instant-read thermometer

In a large mixing bowl, whisk together the oregano, paprika, Urfa pepper and orange zest and juice. Drizzle in the olive oil and season with salt and pepper.
Pat the chicken dry and turn it breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut the backbone out of the chicken, reserving it for stock. Flip the chicken so it's breast-side up, then press down on it with your hands to flatten the bird.
Put the chicken into a zip-top bag and pour in the marinade. Seal and massage to coat the chicken on all sides. Allow to marinate, refrigerated, for 2 hours or up to 6 hours.
Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Remove the chicken from the marinade, allowing excess to drip off. Place the chicken on the direct heat side of the grill, skin-side down. Cook until the skin is charred, 3 to 5 minutes. Flip and move the chicken to the indirect heat side of the grill. Cover the grill with a lid and cook until chicken reaches an internal temperature of 165 degrees F, about 45 minutes. Spray the chicken midway through cooking with the duck fat spray or olive oil spray. Remove the chicken from the grill and allow it to rest for 15 minutes before cutting into pieces and serving.

Cook’s Note

If cooking indoors, char the chicken skin-side down in a cast-iron pan on the stove. Flip the chicken and continue to cook in a 400-degree F oven until the chicken reaches an internal temperature of 165 degrees F, about 45 minutes. Spray the chicken midway through cooking with the duck fat or olive oil spray.