Grilled Spatchcock Chicken with Chimichurri Sauce

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This past week I realized (because of LinkedIn out of all things) that it was the 7th anniversary of Mod Meals on Mendenhall. The realization caused for a quick impromptu celebration with a group of girlfriends the next night. I headed to The Fresh Market and Rudd Farm to pick up seasonal vegetables, a whole butterflied chicken and lots of herbs. The meal was made up of many dishes – a summer tomato salad with red onion and avocado, sauteed okra with cumin, simple crispy smashed potatoes and the most delicious spatchcock grilled whole chicken with chimichurri sauce.

We grilled together – in a summer rain storm – while drinking good wine and sharing some laughs. It was easy, homemade and extremely delicious. Exactly what I set out to do seven years ago when I started this blog.

While I don’t have the same amount of time as I did back in 2009, I still love this hobby and I’m working hard to stay true to it. It still is incredibly special to me.  As is delicious food and friends.

This chicken is  a labor of love – but so incredibly worth it. Make it interactive with friends and hope for clear skies!

Grilled Spatchcock Chicken with Chimichurri Sauce

Chimichurri Sauce

  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 shallots, finely chopped
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped parsley
  • 1/2 jalapeno pepper, seeded and finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp chopped fresh oregano
  • 1/4 cup chopped fresh basil

Chicken

  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1 4-lb  chicken, butterflied (backbone removed)

Chimichurri Sauce

  • In a bowl, combine all the ingredients and pulse in a food processor. Set aside.

Chicken

  • In a bowl, combine the spices and the salt.
  • Place the chicken in a large glass dish or large seal-able plastic bag. Rub the chicken with the spice mixture. Cover the dish or seal the bag and refrigerate for 12 hours. Refrigerate the remaining sauce until ready to serve.
  • Preheat one side of the grill, setting the burner to high. Oil the grate on the unheated side.
  • Lay the chicken flat on the unheated side of the grill, skin side down. Top with a large brick wrapped in aluminum foil.
  • Cook for 45 minutes. Flip the chicken and continue cooking for about 35 minutes or until a thermometer inserted into the thigh, without touching the bone, reads 180°F. This is tricky, just make sure the skin gets crispy and chicken cook through but not dry!
  • Serve the chicken with the chimichurri sauce.

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