Spatchcock Chicken

Ease of preparation rating: Medium
Yield: 4 servings

Ingredients:

For the chicken:

1 chicken, spatchcocked

1 tablespoon (15 ml) smoked paprika

2 teaspoons (10 ml) garlic powder

2 teaspoons (10 ml) cayenne pepper

2 teaspoons (10 ml) dried oregano

2 teaspoons (10 ml) Calabrian chili pepper oil

Salt to season

Oil for grilling

For the Salsa verde:

½ cup (120 ml) parsley

1 tablespoon (15 ml) mint

2 tablespoon (30 ml) basil

1 tablespoon (15 ml) capers

2 tablespoons (30 ml) Calabrian chili peppers

1/3 cup (80 ml) olive oil

3 anchovy fillets

Salt to season

To garnish:

Parmesan cheese, microplaned

½ Lemon, zested, juiced

Method:

For the chicken:

Preheat half the grill of the barbeque, to medium-high or 375 F (190 C).

In a bowl combine paprika, garlic powder, cayenne pepper, oregano, Calabrian chili pepper oil to make a spice mixture.

Rub the chicken with the spice mixture and season with salt and let rest 30 minutes.

Oil the lit side of the grill and place the chicken skin side down to start cooking with direct heat.

Cook for 2 minutes then turn the chicken 45 degrees, and cook another 2 minutes, to create a cross hatch pattern.

Turn the chicken over and place on the unlit side of the barbeque to cook for 40 minutes or until an internal temperature of 165 F (74 C).

For the salsa Verde:

In a food processer combine parsley, mint, basil, capers, Calabrian chili peppers, olive oil, and anchovy fillets, blitz.

To serve:

Place the chicken on a platter and generously pour the salsa Verde over the chicken.

To garnish:

Top chicken with parmesan cheese, lemon zest, and lemon juice.

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.