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Recipe Detail Page
Flattened Chicken with Middle Eastern Rub
Summer 2016
Flattened, butterflied and spatchcock chicken are all the same thing. The chicken backbone is removed and the breastbone is split to allow the chicken to sit flat. In this method I use indirect heat on the grill. The temperature should be about 425°F (220°C) for the chicken to cook evenly. Although I have used a Middle Eastern rub, alter the flavours as you like.
Serves 4
2 tsp (10 mL) ground ginger
2 tsp (10 mL) ground cumin
2 tsp (10 mL) paprika
1 tsp (5 mL) cinnamon
½ tsp (2 mL) crushed red pepper flakes or to taste
½ tsp (2 mL) saffron, crushed (optional)
Salt and freshly ground pepper
2 tbsp (30 mL) olive oil
1 flattened chicken, 3 to 3½ lbs (1.5 to 1.75 kg)
1 Combine ginger, cumin, paprika, cinnamon, red pepper flakes and saffron in a small bowl. Season with salt and pepper. Brush oil over chicken, then sprinkle with rub.
2 Preheat grill to high. Turn off middle or side burner to provide indirect heat. Adjust heat so temperature is around 425°F (220°C).
3 Place chicken bone-side down over turned-off burner. Close lid and cook for 35 to 45 minutes or until chicken juices run clear and skinis crisp. If skin is not crisp enough, turn skin-side down for the last 5 minutes. Remove to a platter. Let it rest for 5 minutes. Cut into 8 pieces and serve drizzled with about 2 tbsp (30 mL) Lemon, Herb and Garlic Sauce (recipe follows). Serve the remainder separately for dipping.
Serves 4
LEMON, HERB AND GARLIC SAUCE
Based on a Moroccan sauce called chermoula, this sauce is full of flavour and enhances the chicken.
¼ cup (60 mL) olive oil
3 tbsp (45 mL) lemon juice
⅓ cup (80 mL) chopped parsley
⅓ cup (80 mL) chopped coriander
1 tbsp (15 mL) chopped garlic
1 tsp (5 mL) smoked paprika
1 tsp (5 mL) ground cumin
½ cup (125 mL) chopped cherry tomatoes
Salt and freshly ground pepper
1 Combine all ingredients in a food processor or with a hand blender. The sauce should be fairly smooth but still retain a little texture.
Makes about ¾ cup (175 mL)
