Chimichurri Spatchcock Chicken
This chimichurri spatchcock chicken dish is full of fresh and herby flavors, grilled to perfection with tender and juicy meat.
Servings: 4 People
Ingredients
Chicken Ingredients
- 1 Whole chicken
- 2 tbsp Dad's Steak Seasoning
Chimichurri Ingredients
- 1 Batch of parsley
- 1 Batch of cilantro
- 2 tbsp Red wine vinegar
- 1 tbsp Minced garlic
- 1 tbsp Crushed red pepper flakes
- 1 tbsp Salt
- 1/2 cup Olive oil
Instructions
- Start by preparing the chimichurri sauce first. Finely chop an entire batch of parsley and cilantro. Next add a tablespoon of freshly minced garlic, crushed red pepper flakes, salt, red wine vinegar, freshly squeezed lemon juice and olive oil. Mix these ingredients together.
- Cut out the backbone from the chicken with sheers or a sharp knife. Press down hard on the breast bone to break it so the chicken can lay nice and flat. Pat the entire chicken dry.
- Pour half of the homemade chimichurri sauce over the whole chicken. Gently lift the skin on over the breast and spread some of the sauce inside.
- Season the outside generously with Dad's Steak Seasoning and place it in the fridge for 30 minutes
- Preheat the grill to 375 degrees and set it for indirect heat.
- Place the chicken skin side up and cook until the breast registers an internal temperature of 160 degrees. Move the grilled chicken to the direct side over the coals just shy of 160 degrees to get the skin nice and crispy.
- Remove it from the grill and let it rest for 10-15 minutes.
Video
Nutrition
Calories: 663kcal | Carbohydrates: 1g | Protein: 38g | Fat: 56g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Trans Fat: 0.2g | Cholesterol: 148mg | Sodium: 395mg | Potassium: 425mg | Fiber: 0.04g | Sugar: 0.02g | Vitamin A: 272IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg
