Barbecue + Chicken + Fresh Herbs = Magic. I’ve never been much of a mathematician, but that is one equation I can wrap my head around! Fall is coming waaay to quick in Saskatoon and I’m not happy about it! While I love Fall and the beautiful colours it brings, sadly, it means barbecue season is almost over, and that, my friends, is a time of great sadness. In the spirit of summer, I encourage you to go forth, spatchcock a chicken (yes that’s right), rub it with delicious chimichurri, and barbecue that thing whole! At least that’s what I did here.
If you have never spatchcocked a chicken, it’s basically the same as “butterflying” it. You cut out the backbone of the chicken, and lay it out flat. I would highly recommend this handy video to guide you through it.
- 1 cup fresh parsley packed
- 6 cloves garlic
- 1/4 cup fresh oregano packed
- 1 red chili pepper adjust to taste
- 1 tsp salt
- 1/2 tsp ground pepper
- 2 tbsp red wine vinegar
- 1/4 cup olive oil
- Combine everything but the olive oil in a food processor. Blend until chopped, then add olive oil, and continue blending until combined.
- Place a drip tray underneath where the chicken will be roasting, to prevent flare-ups from burning the chicken. Also place a tinfoil covered brick on the barbecue.
- Preheat barbecue on high heat for about 10 minutes.
- While the barbecue is preheating, spatchcock your chicken, and rub with about 3/4 of the chimichurri, saving some to put on the chicken after cooking.
- Once the barbecue has preheated, turn burners down to medium, place chicken skin-side up on grill, placed brick on chicken, and cook for about 45 minutes to an hour, turning once halfway through, or until the chicken registers 165F in the breast, then remove and allow to rest for ten minutes.
- Spread the rest of the chimichurri on the chicken, and serve!
If you’ve never had chimichurri with chicken before (this was my first time), I guarantee you will be craving it again! It’s a great way to showcase those fresh garden herbs.