Spatchcocked chickens say moist when grilled over low heat – no fear of dry, tasteless grilled chicken with this recipe! Combine this with a tasty ginger-orange marinade, and you’ve got one fantastic summer meal. So what is spatchcocking, anyway? Spatchcocked chicken is really just the same as butterflied chicken with another name. The name originated from the name for small, young birds, but it eventually morphed into the name of the cooking technique. The process involves removing the backbone from the chicken and then pressing it flat (a.k.a. butterflying, which is where the other name for this technique comes from). The advantage, both in the oven and on the grill, is that the bird cooks more evenly, and sometimes faster. Maybe more importantly, it is much easier to cut into serving pieces! You can ask the butcher at the meat counter to spatchcock the chicken for you, or you can do it yourself. All you need is a sturdy pair of kitchen shears or a sharp knife. Cut along the backbone on either side and remove it completely, then flatten the chicken by pressing down on the breast bone. Once you get the hang of it, it’s very easy! If your grill is large enough, you could double up and make two chickens at once. The leftovers are great in salads or sandwiches all week long. Also, leave the chicken in the orange ginger marinade for as long as you can – at least two hours or overnight. This guarantees a juicy, flavorful bird
1 (4 pound) chicken Kosher salt and freshly ground black pepper, to taste Oil, for the grill
For the marinade:
1 orange, (about 1/2 tablespoon zest and 1/3 cup juice) 1 lemon, juiced (about 2 tablespoons) 3 tablespoons finely chopped fresh ginger 2 tablespoons olive oil 1 tablespoon honey 1 tablespoon whole coriander seeds, crushed (or 1/2 teaspoon ground coriander) 2 teaspoons paprika 1/4 teaspoon kosher salt
Turn the chicken over so it is lying breast side up on the cutting board. Press firmly on the breastbone to flatten it. Pat the chicken dry, and sprinkle with salt and pepper on both sides. Place it in a baking dish. Cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight, turning occasionally in the marinade. If using a charcoal grill, prepare a two-level fire. Arrange two-thirds of the charcoal on one side of the grill and spread the remaining one-third on the other side. When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil. Rotate the chicken, still skin-side up, so that the breast side is closer to the hot side. Continue to cook for another 10 to 20 minutes, or until an instant read thermometer registers at least 165F when inserted into both the thigh and breast. (Exact cooking time will depend on the heat of your grill and the size of the bird, so always double-check the internal temperature.)
