Recipe: Yummy Spatchcock Chicken with chimichuri

Spatchcock Chicken with chimichuri. Remove the chicken from the brine and pat dry with paper towels. Sprinkle both sides generously with BBQ Dry Rub. This Spatchcock Chicken recipe is our favorite way to bake a whole chicken.

Dairy Free Chicken Pot Pie with Herb Biscuits. Ginger Spice Roasted Chicken with Pears. Grilled Chicken and Pineapple Skewers with Lemon-Cucumber Salsa. You can have Spatchcock Chicken with chimichuri using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Spatchcock Chicken with chimichuri

1. It's of Medium Chicken.
2. You need of Chimichuri.
3. You need 8 tbsp of Olive Oil.
4. It's 4 tbsp of White Whine Vinegar.
5. Prepare 2 of Shallots.
6. You need 2 of Garlic Cloves.
7. Prepare 3 of Birdseye Chillis.
8. You need 1 of medium bag fresh coriander.
9. You need 1 of medium bag fresh parsley.
10. You need to taste of Oregano.
11. Prepare to taste of Coarse salt.
12. Prepare to taste of Coarse pepper.

Today Chef Lopez is going to be sharing with you his super easy and delicious chicken spatchcok recipe. To spatchcock a chicken, place it breast-side down on a cutting board. While they rest, make the Parsley Chimichurri: In a food processor bowl, combine parsley, lemon zest and juice. Chimichurri is an Argentine sauce that lends this chicken with loads of flavor.

Spatchcock Chicken with chimichuri instructions

1. Put all of the chimichuri ingredients into a good processor and blend until broken down and in a smooth paste consistency.
2. Spatchcock the chicken by removing the bone on the under side of the chicken.
3. Fill the space between the breast and skin with the chimichuri sauce as well as running over the top and bottom..
4. Place on the bbq and cook down over hot coals for 10 minutes each side until the meat is nicely seared..
5. Move off of the hottest area and keep roatiting the chicken every 15 minutes for 45mins - 1hr.
6. Take off the bbq and qaurter up to serve..

For tailgating, slather the chicken For tailgating, slather the chicken with chimichurri before leaving for the game and keep it chilled until you get to the stadium. Let the bird come to room temperature before adding it to the grill. Chimichurri is a zingy sauce made with herbs, oil and a sharp splash of vinegar, often served in Argentina and Uruguay as a side for grilled meats. We've come up with a lemony spin on the original, perfect for serving with grilled or barbecued organic spatchcock chicken. Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.