Spatchcock Chicken

★★★☆☆
Prep: 20 mins (est.) Cook: 55 mins Serves: 4

Ingredients

  • 1 bunch of dill (chopped)
  • 1 bunch of fresh basil (chopped)
  • 5 cloves of garlic
  • ½ cup of walnut pieces
  • ¼ cup of grated Romano Cheese
  • 2 strips of lemon zest
  • 1 cup of olive oil (237 ml)
  • ¼ cup of lemon juice
  • 1 teaspoon of coarse salt (4.9 ml)
  • 1 teaspoon of pepper (4.9 ml)

Instructions

  1. Put everything in a food processor and let ‘er rip.
  2. Let chicken marinate in refrigerator for 3 – 24 hours.
  3. Leave skin on chicken.
  4. Smoke using mixed cherry & pecan wood chips.
  5. If not using pesto sauce recipe above, alternative is: Olive oil skin, add rub consisting of 1/3 corn starch, poultry seasoning of choice will aid in crisping the skin.
  6. Remove the chicken from the refrigerator and let it rest while the EGG is heating.
  7. Add pan with veggies under grate, add seasoning, chicken broth and stir.
  8. Use indirect cooking method with ceramic heat deflector placed with legs up and a grill on top of the legs.
  9. Place the chicken onto the EGG skin side down, legs to hinge. Grill for 15 minutes.
  10. Turn the chicken and continue to cook for 35 – 40 minutes or until the internal temperature reaches 165 °F/74°C.
  11. Remove the chicken from the EGG and let rest for 10 minutes before slicing.
Wine Pairing: Light White (Sauvignon Blanc) — Herb-forward pesto and lemon pair well with crisp Sauvignon Blanc.
· Unknown
chicken, pesto, big green egg, smoked