Noun…a chicken split open is a spatchcocked chicken.

“That is a good lookin’ spatchcocked chicken!”

 

Verb…to split open a chicken, to prepare it for grilling.

“We need to spatchcock these chickens.”

 

However you use it, it’s just fun to say!

 

Spatchcocked Mexican Roadhouse Chicken with Roasted Tomatillo Salsa and Roasted Green Onions

 

The rub:

1 1/2 teaspoons ground ancho Chile powder

1 teaspoon dried oregano, preferably Mexican

A big pinch of ground cloves

1/2 teaspoon of ground cinnamon

2 garlic cloves, peeled and finely chopped or crushed through a garlic press

3 tablespoons apple cider vinegar

1/4 cup fresh orange juice

1 teaspoon Kosher salt, plus a little more for the onions

1 large, whole chicken

2 large bunches of green onions or knob onions

A little olive oil for brushing the onions

Grilled tomatillo salsa, for serving, recipe follows

 

Place one whole chicken, breast side down, on a cutting board.

Remove the Backbone. Starting at thigh end, cut along one side of backbone with kitchen shears.

Continue to Remove the Backbone. Turn chicken around; cut along other side of the backbone. Discard the backbone.

Turn the chicken over, breast side up. Apply pressure and flatten the chicken. The spatchcocked chicken is now ready to be prepared for grilling.

Light a chimney 3/4 full of charcoal. While the charcoal is lighting, mix Chile powder, oregano, cloves, cinnamon, garlic, vinegar, orange juice, and 1 teaspoon of salt together in a small bowl.

When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Place the chicken over the cool side of the grill, skin side down, and brush exposed side with the wet rub. Flip the chicken over and brush the other side with the rub. Cover the grill and cook, basting occasionally with any remaining rub, at 350 degrees until an digital thermometer reads 165 degrees when inserted into the thickest part of the breast, about 45 minutes. Remove the chicken from the grill and allow to rest for 10 to 15 minutes.

While the chicken is resting, brush the onions with olive oil and season with salt. Place the onions over the hot side of the grill and cook until tender and browned, about 5 minutes per side.

To serve, cut the chicken into quarters, top with green onions and tomatillo salsa.

 

Roasted Tomatillo Salsa

1/2 lb. husked, rinsed, and halved tomatillos

2 large cloves garlic, peeled

1 jalapeño or 2 serrano chiles, stemmed and roughly chopped

1/3 cup (loosely packed) roughly chopped cilantro

1/2 small white onion, finely chopped

1/4 cup water

Sugar

Salt

 

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Place tomatillo halves on the grill, cut side down. Grill until browned and they begin to soften. Flip and continue to cook until completely softened. Remove the tomatillos to the work bowl of a blender or food processor. Let cool to room temperature.

Add garlic, chiles, cilantro, and 1/4 cup of water to the bowl and pulse until coarsely pureed. Pour salsa into a small dish and stir in the onion. Thin the salsa out with more water if necessary. Taste and add sugar to if the salsa is too tart. Season with salt to taste.