Spatchcock Chicken with Za'atar
One of our favorite spice blends is Za'atar. Besides hummus, oven roasted chicken is a favorite dish to prepare with this seasoning. However, as grilling season is upon us, we have wanted to 'spatchcock' a chicken and grill the whole bird. It has been a long Winter and we am very ready to get cooking outdoors again.
We won't go into a lot of detail about the spatchcock process, but we found a very helpful video that was pretty easy to follow. Spatchcock basically means 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. If you get a larger or smaller bird, you may have to adjust the cooking time accordingly.
When using the grill, cooking times may vary depending on how hot your grill gets. It's tempting to lift the lid often to check on the food, but try not to lift it too often, it reduces the temperature of the grill each time you do. Just make sure your bird is not over the flame or hottest part of the grill or you may end up with a burned bird. Always use a thermometer to check the internal temperature to determine doneness.
- 1 medium sized roasting or frying chicken about 3 pounds
- 2 red onions, thinly sliced
- 2 teaspoons granulated garlic
- 4 tablespoons olive oil
- 1 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 tablespoon sumac
- 1 lemon, thinly sliced
- 1 cup chicken stock or water
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons Za atar
- 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, onions, Granulated Garlic, olive oil, Ground Allspice, Cinnamon, lemons, chicken stock or water, 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 pat dry with a paper towel and sprinkle the chicken on both sides with the Za'atar. Discard the marinade.
- 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. Remove from heat and let chicken rest about 10 minutes until the internal chicken temperature is 165 degrees.