Remember in January when I Spatchcocked a chicken and roasted it in the oven? Well, at that time, I bought a couple of whole chickens and froze them for later.
Later finally arrived when we were cleaning out the freezer for the move.
While I was looking for something to do with a whole chicken, I came across this recipe with an interesting marinade that would use the pastes provided to me from Garden Gourmet. A win all the way around as I tried to clean out my freezer and prepare for the move.
Now I need to buy another whole chicken so I can do this again.
I present to you now from Martha Stewart Grilled Spatchcocked Chicken:
Ingredients:From Martha Stewart
1 medium onion, quartered
1 clove of garlic, minced
1/4 c Italian herb paste (such as Garden Gourmet), or 1/3 c fresh herbs, chopped
1/4 c oil
Lemon zest from 1/2 a lemon, in strips
1- 3 to 4 lb chicken, spatchcocked
Salt and pepper
1. Spatchcock the chicken: With a pair of kitchen shears, cut down both sides of the backbone of the chicken. Turn chicken breast side up and flatten chicken out.
2. In the bowl of a food processor, combine onion, garlic, herb paste, and lemon zest with the oil Puree until finely chopped and well combined.
3. Loosen the skin on the chicken with your fingers and rub the onion mixture between the skin and the breast. Rub remaining puree on the skin of the chicken. Put into a zip top bag, and let marinate in the refrigerator for at least 6 hours, or overnight.
4. Heat grill to medium-high. Wipe most of the puree off of the chicken. Grill chicken, breast side down, for 10 to 15 minutes, until dark and brown. Flip the chicken, cooking 25-30 minutes more. Let rest 10 minutes before carving.