Michael Symon’s Spatchcock Chicken Symon’s Dinners Cooking Out

By Food Network · 90 min

Ingredients

Instructions

1. In a large bowl, whisk the oregano, paprika, Urfa pepper, orange zest and juice. Slowly whisk in the olive oil, then season with salt and pepper.
2. Pat the chicken dry. Lay it breast-side down and cut out the backbone with kitchen shears or a knife; save it for stock. Flip the chicken breast-side up and press firmly to flatten it.
3. Put the chicken in a zip-top bag, add the marinade, seal and massage to coat all sides. Refrigerate for 2 to 6 hours.
4. Set up the grill for indirect heat: hot coals on one side only, or one side of a gas grill at medium-high.
5. Take the chicken out of the marinade and let excess drip off. Place it skin-side down over the direct heat and char the skin, 3 to 5 minutes.
6. Flip the chicken and move it to the indirect side. Cover and cook until the thickest part reaches 165°F, about 45 minutes, spraying it with duck fat spray or olive oil spray halfway through.
7. Take the chicken off the grill and rest it for 15 minutes before cutting into pieces.

Summarized from Food Network's video. Watch it for the details.

More recipes with

ChickenOrangeWhole chicken