Michael Symon’s Spatchcock Chicken 🍗🔥 Symon’s Dinners Cooking Out | Food Network

Michael Symon’s spatchcock chicken is marinated with orange, oregano and spices, then grilled until charred and juicy for a flavorful main dish perfect for summer cookouts.
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Spatchcock Chicken
RECIPE COURTESY OF MICHAEL SYMON

Level: Easy
Total: 3 hr 30 min (includes marinating and resting times)
Active: 30 min
Yield: 4 servings

Ingredients

1 tablespoon fresh oregano leaves, chopped
1 teaspoon sweet or smoked paprika
1 teaspoon ground Urfa pepper
Zest and juice of 2 oranges
1/4 cup olive oil
Kosher salt and freshly ground black pepper
One 4-pound whole chicken
Duck fat spray or olive oil spray

Directions

In a large mixing bowl, whisk together the oregano, paprika, Urfa pepper, orange zest and juice. Drizzle in the olive oil and season with salt and pepper.

Pat the chicken dry and turn it breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut the backbone out of the chicken, reserving it for stock. Flip the chicken so it’s breast-side up, then press down firmly to flatten the bird.

Place the chicken in a zip-top bag and pour in the marinade. Seal and massage to coat the chicken on all sides. Refrigerate and marinate for 2 to 6 hours.

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.

Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken skin-side down over the direct heat and cook until the skin is charred, 3 to 5 minutes.

Flip the chicken and move it to the indirect heat side of the grill. Cover and cook until the thickest part of the chicken reaches an internal temperature of 165°F, about 45 minutes. Spray the chicken halfway through cooking with duck fat spray or olive oil spray.

Remove the chicken from the grill and let rest for 15 minutes before cutting into pieces and serving.

Cook’s Note

For indoor cooking, char the chicken skin-side down in a cast-iron skillet on the stovetop. Flip the chicken and transfer the pan to a 400°F oven. Roast until the chicken reaches an internal temperature of 165°F, about 45 minutes, spraying with duck fat or olive oil spray halfway through cooking.

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Michael Symon’s Spatchcock Chicken 🍗🔥 Symon’s Dinners Cooking Out | Food Network


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