Spatchcocked Chicken with Walnut-Dill Pesto
A spatchcocked bird is one that's split to become open and flat, making it a perfect candidate for grilling. Every serious BBQ fan has to try this technique -- but the marinade here is just as good when used with cut-up chicken pieces on the bone.
Credit: How to Grill by Steven Raichlen
Servings: 8
Ingredients:
* 2 chickens (3 1/2 to 4 pounds each)
For the pesto
* 1 bunch fresh dill, washed, stemmed and chopped (save a few dill sprigs for garnish)
* 1 bunch fresh basil, washed, stemmed and chopped
* 5 cloves garlic, chopped
* 1/2 cup walnut pieces
* 1/4 cup freshly grated Romano cheese
* 2 strips lemon zest (1/2 by 2 inches)
* 1 cup extra-virgin olive oil
* 1/4 cup lemon juice
* 1 teaspoon coarse salt, or more to taste
* 1 teaspoon black pepper, or more to taste
* Lemon wedges, for serving
Special equipment
* Poultry shears
Directions:
Remove the packets of giblets from the body cavities of the chickens and set aside for another use. Remove and discard the fat just inside the body and neck cavities of the chickens. Rinse the chickens, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.
Spatchcock the chickens: Place the chicken on its breast. Using poultry shears, start at the neck and cut lengthwise down one side of the backbone to the tail. Next, repeat that cut along the other side of the backbone. Remove the backbone and save it for stock.
Now, fold the chicken open, like a book, with the skin side down. Use a paring knife to cut along each side of the breastbone. Run your thumbs along both sides of the breastbone and pull the white cartilage out.
Picking up your paring knife again, make a small 1-inch slit in the rear portion of the chicken, below the drumstick joint. Repeat on the other side. Then pull the end of the drumstick through the slit so the end joint is sticking up on the inside of the bird. Repeat on the other side.
Turn the skin side up and trim the wing tips and any loose skin. The chicken is now spatchcocked.
Place the chickens in a nonreactive roasting pan.
Prepare the pesto: Place the dill, basil, garlic, walnuts, cheese and lemon zest in a food processor and process until very finely chopped. With the machine running, add the oil, lemon juice, salt, pepper and 3/4 cup water. Taste for seasoning, adding salt and pepper as necessary; the pesto should be highly seasoned. Set 1/2 cup pesto aside. Pour the remaining pesto over the chickens, spreading it on the meat with a rubber spatula. Turn the birds so you coat both sides. Let the chickens marinate in the refrigerator, covered, for as little as 2 hours or as long as overnight (12 hours), turning once or twice to coat with marinade; the longer the chickens marinate, the richer the flavor will be.
Set up the grill for direct grilling and preheat to medium. When ready to cook, brush and oil the grill grate. Arrange the chickens on the grate, skin side down. Grill for 12 to 15 minutes per side, turning once with tongs and a spatula. The chickens can be a little awkward to turn; you'll need to use both utensils. When you turn the chickens, spread the reserved 1/2 cup pesto on top. You'll probably get flare-ups as the melting fat hits the fire. Keep the birds moving to dodge the flames. If the skin browns too much, lower the heat or move the chickens to a cooler section of the grill. The chickens are done when an instant-read meat thermometer inserted into the thickest part of a thigh (but not touching the bone) registers about 180 degrees F.
Transfer the chickens to a platter, let rest for a few minutes, garnish with the dill sprigs and lemon wedges and serve.
Cook's notes: Any bird can be spatchcocked and grilled in this fashion, from quail to turkeys. Feel free to make the pesto with rosemary (1 cup of leaves) or another fresh herb.
