Spatchcocking is Back and it’s a Good Thing!
The Heritage Cook
The Heritage Cook
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Ingredients

  • 5 of
  • 45 minutes in
  • 1-1/2 hours if I had left it whole
  • 1 tablespoon
  • Grilled Butter-Basted Spatchcocked Chicken
  • © 2013 Jane Bonacci, The Heritage Cook. All rights reserved.
  • Yield: about 4 servings
  • INGREDIENTS
  • 1 (4 lb) butterflied chicken (backbone cut out), breastbone flattened
  • Kosher salt and freshly ground black pepper
  • 1/2 tsp garlic powder
  • 2 tsp chile powder, such as mulato, ancho, or chipotle
  • 4 tbsp (1/2 stick) butter
  • 1 tsp onion powder
  • 2 tsp dried thyme leaves
  • 1/2 tsp smoky chipotle pepper flakes or red pepper flakes, optional

Instructions

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