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Recipes|Featured Main

Spatchcock Whole Lemongrass Chicken

Spatchcock Whole Lemongrass Chicken

Difficulty Level: Advanced
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT55M
    40 Minutes
  • Yield:
    4-6 Servings
Yes, you can spatchcock! It cuts your cooking time in half, and you’ll be rewarded with a roasted bird that’s juicy, bright and full of flavor.
Ingredients
  • 1 Whole chicken (4-5 pounds
  • ½ cup finely grated lemongrass, (2-3 stalks)
  • 2 tablespoons minced shallot
  • 2 tablespoons minced garlic
  • 4 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon crushed red pepper flakes, optional
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked pepper
  • 2 tablespoons sugar
  • 2 tablespoons cooking oil, divided
  • Fresh cilantro for garnish, leaves torn from stems
  • 1 Whole chicken (4-5 pounds
  • 118.29ml finely grated lemongrass, (2-3 stalks)
  • 25.56g minced shallot
  • 25.56g minced garlic
  • 51.12g fish sauce
  • 25.56g soy sauce
  • 12.78g crushed red pepper flakes, optional
  • 8.52g kosher salt
  • 4.26g freshly cracked pepper
  • 25.56g sugar
  • 25.56g cooking oil, divided
  • Fresh cilantro for garnish, leaves torn from stems

Yes, you can spatchcock! It cuts your cooking time in half, and you’ll be rewarded with a roasted bird that’s juicy, bright and full of flavor.

Preparation
STEP 1

In a medium bowl, combine lemongrass, shallot, garlic, fish sauce, soy sauce, crushed red pepper flakes (if using), salt, pepper, sugar and 1 tablespoon cooking oil for our marinade. Whisk together.

STEP 2

Spatchcock your chicken. Lay it breast-side down on a large cutting board, and trim the backbone off using a pair of kitchen shears (cut along the backbone on the right, then the left). Then flip over, press on each breast with the palms of your hand until the sternum breaks and the bird flattens out.

STEP 3

Place the chicken into a large bowl and pour marinade on top. Rub marinade into the chicken, sliding some lemongrass and garlic under the skin for extra flavor. Marinate chicken for at least 1 hour, and preferably 24 hours.

STEP 4

Preheat oven to 350°F. Add remaining tablespoon of oil to a cast iron pan or other thick oven-safe skillet and heat on high. When pan is hot, sear chicken breast-side down for 2-3 minutes, then flip and sear other side for another 2-3 minutes.

STEP 5

Take entire pan and insert into the preheated oven, and cook uncovered for 30-40 minutes, or until a meat thermometer inserted into the thigh meat reads 165°F. Remove from oven, plate and garnish with leaves of torn cilantro.

Options

Needs to marinate 1-24 hours

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