Spatchcock Chicken Recipe (Butterfly Chicken) - The best oven grilled spatchcocked chicken at home. Ingredients:3-4 lb chicken or 1 whole chicken2 tsp Smoked paprika2 tbsp Virgin olive oil1/2 tsp Cayenne pepper1/2 tsp Black pepper1/2 tsp Chili flakes1/2 tsp Thyme1 tsp Onion powder2 tsp Chicken bouillon powder4 minced Minced garlic or use garlic powder, 1/2 tsp Cummin1 tsp Salt.What is spatchcocking?Spatchcocking is a cooking technique used for grilling or roasting chicken; it is also known as butterflying. It involves removing the backbone and breaking the breastbone of the chicken and allowing the chicken to be opened up like a book. This makes it easier to cook evenly and prevents it from becoming dry or overcooked. You can also use this method for other types of meat, such as turkey, pork, or lamb. The advantage of using spatchcocking is that it results in a more uniform and quicker cooking process and you are left with a more tender and juicy chicken than when the chicken is roasted whole. Additionally, spatchcocking is a great way to get more flavor out of your chicken, the chicken also cooks 25% faster when butterflied, and because it's on a flat surface, there is maximum exposure to heat, which results in more crispy, golden brown skin.How to spatchcock a chicken Prepare the chicken for spatchcocking: Lay the chicken breast-side up on a large cutting board, check for the neck and giblets and remove with a sharp knife. Separate the spine from the ribs: Starting from the tail, cut along one side of the spine or backbone separating it from the ribs with the use of a sharp knife or shears. Be careful when doing this, you don't want to cut too deep into the flesh than needed. Repeat this same process on the opposite side of the backbone until you notice it detaching from the ribs. Cut off some of the excess skin to reveal the flesh for stuffing if necessary. You can keep the spin or the backbone and use it later for homemade chicken stock. Flatten it to make a butterfly chicken: Turn the chicken over when done, so that its breasts are facing down on your work surface, and remove all of the visible veins from the skin by running your finger along them. Press the breast bone down firmly with your palms to help flatten out the chicken completely. Dry the chicken: Pat the chicken dry with paper towels to make it easy to move around and apply the seasonings. Gently spread the legs apart to create a butterfly chicken. Tuck the wing to prevent it from burning: Fold the wing behind the chicken breasts to hide them from direct heat The spatchcocked chicken is now ready to cook.#spatchcockchicken #spatchcock #chicken #chickenrecipe
