Spatchcock chicken
Ingredients
CHICKEN
- 1 chicken, spatchcocked
- 1 tablespoon (15 ml) smoked paprika
- 2 teaspoons (10 ml) garlic powder
- 2 teaspoons (10 ml) cayenne pepper
- 2 teaspoons (10 ml) dried oregano
- 2 teaspoons (10 ml) Calabrian chili pepper oil
- Salt, to season
- Oil, for grilling
SALSA VERDE
- 1/2 cup (120 ml) parsley
- 1 tablespoon (15 ml) mint
- 2 tablespoon (30 ml) basil
- 1 tablespoon (15 ml) capers
- 2 tablespoons (30 ml) Calabrian chili peppers
- 1/3 cup (80 ml) olive oil
- 3 anchovy fillets
- Salt, to season
GARNISH
- Parmesan cheese, microplaned
- 1/2 Lemon, zested, juiced
Directions
CHICKEN
- Preheat half the grill of the barbeque, to medium-high or 375 F (190 C).
- In a bowl combine paprika, garlic powder, cayenne pepper, oregano and Calabrian chili pepper oil to make a spice mixture.
- Rub the chicken with the spice mixture and season with salt. Let it rest for 30 minutes.
- Oil the lit side of the grill and place the chicken skin side down to start cooking with direct heat.
- Cook for two minutes then turn the chicken 45 degrees and cook another two minutes to create a cross hatch pattern.
- Turn the chicken over and place on the unlit side of the barbeque to cook for 40 minutes or until an internal temperature of 165 F (74 C).
SALSA VERDE
- In a food processer combine parsley, mint, basil, capers, Calabrian chili peppers, olive oil, and anchovy fillets, blitz.
TO SERVE AND GARNISH
- Place the chicken on a platter and generously pour the salsa verde over the chicken.
- Top chicken with parmesan cheese, lemon zest, and lemon juice.
