Summer is the perfect time for firing up the grill and cooking up delicious, flavorful meals for your family and friends. And what better way to do that than with Ina Garten’s spatchcock chicken recipe? This recipe takes a classic American dish and adds French and Asian influences to create a mouthwatering, juicy chicken that is perfect for summer barbecues and gatherings.
Spatchcocking the chicken involves removing the backbone and flattening it out, which helps it cook more evenly and results in juicy meat and crispy skin. The marinade, which includes Dijon mustard, soy sauce, lemon zest, garlic, and rosemary, adds a depth of flavor to the chicken that is sure to please everyone at the table.
Whether you’re a seasoned griller or just starting out, this spatchcock chicken recipe is easy to follow and sure to impress your guests. So fire up the grill, grab a cold drink, and get ready to enjoy a delicious meal that celebrates the flavors of summer.
Equipment Needed
- Grill
- Kitchen shears or a sharp knife
- Cutting board
- Large bowl
- Tongs
- Instant-read thermometer
Ingredients
- 1 whole chicken (about 4 pounds)
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 1 tablespoon lemon zest
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh rosemary leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat your grill to medium-high heat.
- Remove the backbone of the chicken using kitchen shears or a sharp knife. Open up the chicken and flatten it out, pressing down on the breastbone with your hands.
- In a large bowl, whisk together the olive oil, Dijon mustard, soy sauce, lemon zest, minced garlic, chopped rosemary leaves, kosher salt, and black pepper.
- Place the flattened chicken in the bowl with the marinade, making sure to coat the chicken thoroughly. Let the chicken marinate for at least 30 minutes, or up to overnight in the refrigerator.
- Once the grill is hot, remove the chicken from the marinade and place it on the grill, skin-side down. Grill the chicken for 10-12 minutes per side, or until the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for 5-10 minutes before serving.
Conclusion
Ina Garten’s spatchcock chicken recipe is a great way to cook a whole chicken on the grill. The marinade adds a flavorful kick to the chicken, and the spatchcocking technique ensures that the chicken is cooked evenly and stays juicy. This recipe is perfect for summer barbecues and gatherings, and is sure to impress your guests.
FAQs
Can I cook this chicken in the oven instead of on the grill?
Yes, you can cook the chicken in the oven at 425°F for approximately 35-40 minutes, or until the internal temperature reaches 165°F.
Can I freeze the chicken after marinating it?
Yes, you can freeze the chicken after marinating it, but make sure to defrost it completely before grilling or baking.
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Ina Garten Spatchcock Chicken Grill
Equipment
- Grill
- Kitchen shears or a sharp knife
- Cutting Board
- Large bowl
- Tongs
- Instant Read Thermometer
Ingredients
- 1 whole chicken (about 4 pounds)
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 1 tablespoon lemon zest
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh rosemary leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat your grill to medium-high heat.
- Remove the backbone of the chicken using kitchen shears or a sharp knife. Open up the chicken and flatten it out, pressing down on the breastbone with your hands.
- In a large bowl, whisk together the olive oil, Dijon mustard, soy sauce, lemon zest, minced garlic, chopped rosemary leaves, kosher salt, and black pepper.
- Place the flattened chicken in the bowl with the marinade, making sure to coat the chicken thoroughly. Let the chicken marinate for at least 30 minutes, or up to overnight in the refrigerator.
- Once the grill is hot, remove the chicken from the marinade and place it on the grill, skin-side down. Grill the chicken for 10-12 minutes per side, or until the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for 5-10 minutes before serving.
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