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Prep time
10 minutes
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Cook time
35 minutes
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Serves
2 to 3
Test Kitchen Notes
A spatchcocked chicken is a great way to cook on the grill in an efficient, yet flavorful way. By opening up more surface area of the chicken, it allows the skin to get extra crisp while keeping the meat moist and tender. A punchy anchovy marinade—added just before grilling—lends extra savory depth-of-flavor to the final dish. —Food52
Watch This Recipe
Grilled Spatchcock Chicken With Anchovy Marinade, Lemon & Herbs From The Butcher Girls
Ingredients
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1
(4- to 5-pound) medium whole chicken, spatchcocked
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2
small shallots, minced
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2
garlic cloves, grated
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8
anchovy fillets
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1 bunch
fresh parsley, de-stemmed
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1 tablespoon
capers
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1
lemon, freshly juiced and zested
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1 cup
extra-virgin olive oil
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Kosher salt, to taste
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2 tablespoons
unsalted butter, room temperature
Directions
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Light a grill with one hot zone (about 400°F) and one cooler zone (about 350°F).
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Pat the chicken dry and place on a sheet tray with a wire roasting rack inside.
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Make the marinade: Place the shallot, garlic, anchovy filets, parsley, capers, lemon zest, and lemon juice into a blender. Secure the top and turn the blender on the low setting, and drizzle the olive oil into the blender at a steady pace. Kick up the blender to medium and blend until just combined. Be careful not to over-blend.
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Rub the chicken with half of the marinade and season with kosher salt.
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Marinate the bird for at least 1 hour, or up to 6 hours. Be sure to allow your chicken to sit out at room temperature for a minimum of 1 hour prior to grilling for a more uniform cook.
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Place the chicken skin side down on the hottest part of the grill with the kegs oriented inward, and grill until well seared. (About 4 to 5 minutes, checking frequently to prevent flares and scorching.)
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Flip the chicken skin side up onto the cooler part of the grill. Close the top of the grill and allow to cook for an additional 25 minutes or until the internal temperature of 165°F has been reached with a probe thermometer.
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Remove the chicken from the heat and let it rest for 10 to 15 minutes before slicing and serving. Serve with the remaining marinade on the side.
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