Grilled Spatchcock Chicken with Salsa Verde
Recipe developed by Chef Michael Symon
exclusively for SVO!
Kosher salt and freshly ground black pepper
4-5 pound SVO Farmer Focus Whole Young Chicken
For the Salsa Verde
2 cloves garlic, roughly chopped
1 small shallot, roughly chopped
2 Tbsp. capers, rinsed
1-2 white anchovy fillets (optional)
1 small jalapeño, seeded and roughly chopped
1 lemon, juice and zest
1/2 cup finely chopped parsley
1/2 cup finely chopped cilantro
Flakey sea salt, to serve
Pat the chicken dry with paper towels and place on a cutting board, breast side down.
Using sharp kitchen shearers cut the backbone out and reserve it for stock. Flip the chicken over and forcefully push down until the chicken lays flat.
Season well with salt on both sides then refrigerate, skin side up, uncovered, overnight.
The next day, allow the chill to come off of the chicken at least 30 minutes before cooking it.
While that is happening, make the salsa verde.
In the bowl of a food processor add the first 5 ingredients with a pinch of salt and pulse until you have a fine paste.
Pour in to a mixing bowl and fold in the lemon juice and zest and herbs. Add enough olive oil to bind everything and loosen it up, about 1/2 cup.
Set aside at room temperature to allow the flavors to meld. Preheat a grill or grill pan to medium high heat.
Drizzle the chicken with olive oil then season with freshly cracked pepper. Place on the grill skin side down.
Cook without moving until nicely charred and grill marked then flip over, close the lid and cook to an internal temperature of 160 degrees.
Remove from the gill and rest for 5-10 minutes before cutting in to pieces. Spoon the salsa verde over the chicken and finish with a sprinkling of flakey sea salt.