Chef Jessica Monty
Spatchcock Chicken with Grilled Caesar Salad
INGREDIENTS
- Whole Chicken (3-4lbs)
- 1 tablespoon olive oil
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon adobo seasoning
- 1–2 garlic cloves
- 12 anchovy fillets, divided (4 for mashing, 8 for dicing
- 1 teaspoon Dijon mustard
- 1 Lemon
- 2 heads romaine lettuce, halved lengthwise
- Water (for spraying while grilling)
- Fresh parsley, roughly chopped (about ¼ cup)
- Panko breadcrumbs (optional, for salad topping)
DIRECTIONS
- Place chicken breast-side down on a cutting board.
- cut along both sides of the backbone and remove it.
- Flip the chicken over and press down on the breastbone with the heels of your hands to flatten it
- Trim any excess fat using the shears.
- Generously season both sides with salt, black pepper, cumin, adobo seasoning, and Aleppo pepper.
- Place the chicken on a preheated grill over indirect heat, skin-side up. Grill for about 2 hours, depending on the size, or until the internal temperature reaches 165°F
- In a small bowl, mash 1–2 garlic cloves with a pinch of salt and a few anchovy fillets until it forms a paste.
- Roughly dice 8 additional anchovies and add them to the bowl.
- Stir in 1 teaspoon of mustard and 1 tablespoon of olive oil.
- Squeeze in the juice of half a lemon, and whisk to combine.
- Cut romaine lettuce heads in half lengthwise (keeping the core intact).
- Drizzle with olive oil, season with salt and pepper.
- Place romaine halves cut-side down on the grill.
- Lightly spray with water while grilling to create steam and prevent burning. Grill until the edges are lightly charred and the core is slightly tender.
- Once the chicken is cooked through, remove from the grill and squeeze the juice of the remaining half lemon over the top.
- Roughly chop fresh parsley and sprinkle over the chicken for garnish.
- Drizzle the grilled romaine with the anchovy dressing.
- Season with a bit of Aleppo pepper for extra flavor.
- Top the salad with crispy panko for texture, if desired.
WHY SPATCHCOCK A CHICKEN
It cooks faster: Flattening the bird creates a more even thickness, allowing it to cook 25-30% faster than a whole, intact chicken and no more overcooked breast and undercooked thighs.
Crispy Skin Everywhere: More skin is exposed to direct heat, especially if you're roasting or grilling. This helps get a golden brown crispy skin across the entire bird- not just the top.
Even Cooking: Spatchcocking exposes more surface area, making it easier to rub in spices or marinades and ensures seasoning penetrates the meat more evenly.
Easier to carve: With the backbone removed and the bird flattened, carving is simple and clean which helps you get neat uniform pieces with far less mess.
KNIFE UTILIZED
Using the Pro Series Breaking knife for spatchcocking a chicken is a smart choice because it's specifically designed to handle tough butchery tasks- and spatchcocking is exactly that. Here is why the knife excels:
Curved blade+ controlled cuts: the curved, rigid blade lets you follow the contours of the chickens backbone with precision and is great for working around joints and ribs when cutting out the spine.
Strong spine, still blade: The blade has just enough flex to move where you need it, but not so much that is feels weak. That stiffness gives you leverage and control, especially when you need to cut through cartilage or heavy skin.
Sharp point for detail work: The sharp tip makes it easier to trim excess fat or skin, score joints for easier breakdown, and separate connective tissue without hacking.
Built for butchery: Unlike general-purpose chef's knives, a breaking knife is made for breaking down whole cuts of meat. It gives you the durability to handle raw poultry safely and effectively without dulling or slipping.
