Spatchcock Chicken with chimichuri. Wood-fired chimichurri spatchcock chicken is a combo of bold and zesty flavors and I'm all about it! Spatchcock is the method of removing the backbone from for a whole chicken/poultry so that it can lay down flat while roasting or grilling. The Spatchcock method his allows your poultry to cook more.

For tailgating, slather the chicken For tailgating, slather the chicken with chimichurri before leaving for the game and keep it chilled until you get to the stadium. Let the bird come to room temperature before adding it to the grill. Pimento Chimichurri: Add the cilantro, parsley, olive oil, green onions, lemon juice, lime juice, sugar. You can Cook Spatchcock Chicken with chimichuri using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Spatchcock Chicken with chimichuri

It's of Medium Chicken.
It's of Chimichuri.
It's of Olive Oil.
It's of White Whine Vinegar.
Lets Go Prepare of Shallots.
What You needis of Garlic Cloves.
It's of Birdseye Chillis.
It's of medium bag fresh coriander.
What You needis of medium bag fresh parsley.
What You needis of Oregano.
Lets Go Prepare of Coarse salt.
What You needis of Coarse pepper.

To spatchcock a chicken, place it breast-side down on a cutting board. While they rest, make the Parsley Chimichurri: In a food processor bowl, combine parsley, lemon zest and juice, shallot, garlic, a fat pinch of salt and pulse to chop. Place chicken breast side down, add wine and potatoes and cover with lid. Chimichurri is a zingy sauce made with herbs, oil and a sharp splash of vinegar, often served in Argentina and Uruguay as a side for grilled meats.

Spatchcock Chicken with chimichuri instructions

Put all of the chimichuri ingredients into a good processor and blend until broken down and in a smooth paste consistency.
Spatchcock the chicken by removing the bone on the under side of the chicken.
Fill the space between the breast and skin with the chimichuri sauce as well as running over the top and bottom..
Place on the bbq and cook down over hot coals for 10 minutes each side until the meat is nicely seared..
Move off of the hottest area and keep roatiting the chicken every 15 minutes for 45mins - 1hr.
Take off the bbq and qaurter up to serve..

We've come up with a lemony spin on the original, perfect for serving with grilled or barbecued organic spatchcock chicken. Chimichurri is a simple Argentinian sauce with fresh, bold flavor, that pairs particularly well with meats like beef and chicken. What really make chimichurri shine in my eyes is the fresh oregano leaves. I so rarely see fresh I recommend pairing it with steak or even a whole roasted Spatchcock Chicken. Removing a chicken's backbone—a technique called spatchcocking (or butterflying)—ensures juicy meat and golden crisp skin in less time than roasting a whole bird.