Spatchcock Chicken with Za'atar
One of our favorite spice blends is Za'atar Seasoning. Besides hummus, oven roasted chicken is a favorite dish to prepare with this seasoning. We decided to spatchcock a chicken and grill the whole bird. Spatchcock means that you remove the backbone in order to butterfly the chicken so that it lays flat and cooks more evenly over indirect heat on the grill.
When choosing a chicken, you can use either a roasting or frying chicken. They are both young chickens and can weigh anywhere from 2-5 LBS. Adjust the cooking time accordingly.
Remember: It's tempting to lift the lid of the grill to check on the food, but try not to lift it too often. Opening the lid reduces the temperature of the grill, prolonging cooking and, potentially, resulting in an unevenly-cooked bird. Always use a thermometer to check the internal temperature to determine doneness.
Preparation time includes a 4-hour marination period. You can marinate overnight if you wish.
- 1 medium sized roasting or frying chicken, about 3 pounds
- 2 red onions, thinly sliced
- 2 teaspoons California Granulated Garlic
- 4 Tablespoons olive oil
- 1 1/2 teaspoon Ground Allspice
- 1 teaspoon Ground Korintje Cinnamon
- 1 Tablespoon Ground Sumac
- 1 lemon, thinly sliced
- 1 cup chicken stock or water
- 1 teaspoon Fine Sea Salt
- 1 teaspoon fresh ground Black Peppercorns
- 2 Tablespoons Za'atar Seasoning
- Prepare the chicken by removing the backbone and laying the whole chicken out flat.
- Put the chicken in a large zip bag or container that will allow chicken to be completely covered with marinade.
- In a large bowl, combine onions, California Granulated Garlic, olive oil, Ground Allspice, Ground Korintje Cinnamon, Ground Sumac, lemon, chicken stock or water, and salt and pepper.
- Pour the spice mixture into the bag or container and fully submerge the chicken in the marinade.
- Place chicken in the refrigerator for a few hours or overnight.
- When you are ready to prepare the chicken, preheat the grill. If it is a gas grill, turn off one side of the burner or if charcoal, move the hot coals to one side of the grill to create indirect heat cooking.
- Remove the chicken from the marinade. Discard the marinade and pat the chicken dry with paper towels. Sprinkle the chicken all over with the Za'atar Seasoning.
- Lightly oil the grill grate and place breast side up on the coolest part of the grill.
- Close the grill lid and let chicken cook about 30-40 minutes before turning over and cooking until the internal temperature is at least 155-160 degrees, perhaps 20 minutes longer. Remove from heat and let chicken rest about 10 minutes until the internal chicken temperature is 165 degrees.
