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.
KNIIFE UTILIZED
Using the Pro Series Breaking Knife – 8" for spatchcocking a chicken is a smart choice because it's specifically designed to handle tough butchery tasks—and spatchcocking is exactly that. Here's why this knife excels:
Curved Blade = Controlled Cuts
- The curved, rigid blade lets you follow the contours of the chicken's backbone with precision.
- Perfect for working around joints and ribs when cutting out the spine.
Strong Spine, Stiff Blade
- The blade has just enough flex to move where you need it—but not so much that it 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
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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.
Ergonomic Handle for Grip
- Designed for long butchery sessions, the handle offers a secure, comfortable grip, even when your hands are slippery.
- That reduces fatigue and improves safety while cutting through a whole bird.
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.
- No more overcooked breast and undercooked thighs.
Crispy Skin Everywhere
- More skin is exposed to direct heat, especially if you're roasting or grilling.
- You get even, golden-brown, crispy skin across the entire bird—not just on top.
Even Cooking
- The flattened shape helps heat distribute evenly, which prevents drying out the breast before the thighs are done.
- No flipping required—just grill or roast skin-side up, and you're good.
Easier to Season & Marinate
- 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.
- You get neat, uniform pieces with far less mess.
It Just Tastes Better
- Faster, even cooking = juicier meat
- More skin contact = more flavor
- Plus, the exposed bones and skin help intensify the aroma and taste during cooking
Bonus: You Can Use the Backbone
- Don’t toss it! The removed backbone is perfect for making a quick chicken stock or pan sauce.
