2 Teaspoons Aleppo pepper
2 Tablespoons Adobo seasoning mix
2 Teaspoons ground cumin
1 Teaspoon red pepper flake
1 Whole chicken 3-5 pounds
1 Head of romaine lettuce
6-8 Anchovies jarred in olive oil
2 Tablespoons Dijon mustard
2 Whole lemons halved
1/4 Cup fresh lemon juice
3 Whole garlic cloves
3/4 Cup of olive oil
3 Tablespoons Panko bread crumbs
2 Tablespoons of Parmesan shaved or grated
Salt & pepper to taste
Remove the chicken’s back bone using a sharp knife, so it opens flat like a book. Drizzle olive oil on both sides of the chicken and season liberally with Adobo seasoning, Aleppo pepper, cumin, salt & pepper. Add red pepper flakes for added spice. Place chicken on a pre-heated, medium-high grill, breast side facing up. Close grill lid and cook for about 30 minutes, checking periodically for even cooking, adjusting grill heat if needed. After 30 minutes flip the chicken so the breast is directly on the grill. Use tongs and a spatula to maneuver the chicken. Cook for an additional 30 to 45 minutes until your instant read thermometer reads internal 165° F. Remove chicken from grill to rest. During the last 10 minutes of cooking place halved lemons face down on the grill to lightly char.
Mince 8 jarred anchovies and 3 cloves of garlic together, combine with a few pinches of kosher salt, using the side of the knife blade smash into a paste and place into a bowl. Add fresh lemon juice about ¼ cup, 2 tablespoons Dijon mustard and whisk to combine. Add roughly ¾ cup of olive oil, continuing to whisk to form an emulsion. Season to taste with salt and pepper. Set aside.
GRILLED ROMAINE LETTUCE
Cut a whole head of romaine lettuce in half lengthwise, keeping root end intact. Drizzle each half with olive oil, salt and pepper. Place flat side down on medium-high grill and spritz with water and close grill lid to create steam, cooking for 3-5 minutes on each side. Allow leaves to char slightly. Keep a spray bottle (filled with water) accessible and continue to spritz lettuce to reduce chances of burning.
Place grilled spatchcocked chicken on a large serving platter or clean cutting board. Add grilled lettuce halves, flat side up next to chicken, spooning Caesar dressing over the halves. Sprinkle with panko bread crumbs, fresh ground pepper and parmesan cheese. Squeeze grilled lemon juice over the chicken and grilled salad. Sprinkle hand torn parsley and edible flowers for garnish. Serve family style.
Chef Jessica Monty shows us how to make grilled lamb chops with mint chimichurri and grilled kale salad. Backyard cooking at it's best!