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
- 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
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1 tsp salt
- 1 4-lb chicken, butterflied (backbone removed)
- In a bowl, combine all the ingredients and pulse in a food processor. Set aside.
- 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.