Spatchcocking is a way to cook a whole bird in much less time. The white and dark meats will cook at a more even rate, which yields juicier results.
Total Time: 1 hour
- 7×15” Cedar Grilling Plank
- 1 Whole 3-5 lb. Chicken
- 1 stick Butter, softened
- 1 Handful Basil Leaves, plus 1 Tbsp. chopped
- 1 clove Garlic
- 1 Lemon, zested and juiced
- Kosher Salt and Pepper
- 2 Heirloom Tomatoes, cut into wedges
- ½ English Cucumber, sliced
- 1 cup Fresh Mozzarella Balls
- 2 Tbsp. Extra Virgin Olive Oil
Removing small rib and wish bones is not completely necessary, but makes it easier to eat.
- Mince the garlic finely and combine with the butter, chopped basil, lemon zest and juice. Set aside at room temperature.
- Soak the plank in hot water for 15 minutes, and preheat the grill or oven to 450°F.
- Remove the giblets from the chicken. Rinse and pat the chicken dry.
- Set the chicken breast side up on a board. Insert a sharp knife into the neck cavity and out of the opposite end. Cut through each side of the backbone to completely remove it. This can also be done with a pair of shears.
- Turn the bird over. Use a paring knife to separate the ribs from the inner cavity, pull to remove. Do the same with the wishbones.
- Cut a small notch in the sternum where the breast bones meet. Turn the bird over and press down to flatten.
- Gently separate the skin from the body above the breasts and thighs. Place butter between the skin and the meat, pressing down on the skin to distribute the butter evenly.
- Set the chicken on the grilling plank and tuck the wings underneath. Season with salt and pepper.
- Place the chicken on a grill or in the oven for 35 minutes, or until you reach an internal temperature of 160°F.
- To make the salad, gently combine the tomato and cucumber.
- Drizzle with oil, torn basil leaves, mozzarella and sprinkle with salt and pepper.
- Allow the chicken to rest for a few minutes before cutting, and serve with the salad.
*Keep a spray bottle of water handy in case of flare-ups.