Butterflied chicken is an essential cooking technique to achieve perfectly cooked poultry on a plancha grill. By opening the chicken flat before cooking, the heat distributes evenly across the meat, allowing for a crispy skin and particularly tender flesh.
This grill recipe is ideal for convivial outdoor meals. Thanks to the large cooking surface offered by a COEO plancha grill, the chicken develops delicious grilled flavours while retaining its juiciness.
NECESSARY EQUIPMENT
- Un brasero plancha COEO
- A pair of kitchen scissors
- A chopping board
- Une spatule inox
- A temperature probe
- A cooking press or a weight
Number of people : 4
Preparation time : 15 minutes
Marinating time: 4 to 12 hours
Cooking time: 1 h to 1 h 15
INGREDIENTS
For the chicken
- 1 whole free-range chicken
- A few wedges of lemon
- A bunch of fresh herbs
- Salt
- Ground pepper
For the marinade
- 3 cloves of garlic
- 1 onion
- 1 small bunch of flat-leaf parsley
- 2 tablespoons of olive oil
- 1 tablespoon of paprika
- 1 teaspoon of salt
- 1 teaspoon of whole pepper
- The juice of one lemon
- 100 ml of dry white wine
PREPARATION
Start by preparing your chicken in spatchcock style. Place it breast side down on a cutting board. Using a pair of kitchen scissors, cut along each side of the backbone to remove it completely.
Then turn the chicken over and press it down firmly with your hands to slightly break the breastbone. This step allows the chicken to stay flat during cooking on the grill.
Now prepare the marinade. Peel the garlic and onion, then roughly chop them. Place them in a blender with the parsley, olive oil, paprika, lemon juice, salt, pepper, and white wine.
Blend until you achieve a smooth mixture.
Generously brush the chicken on all sides with this marinade and let it rest in the refrigerator for between 4 and 12 hours.
When the chicken is ready, light your grill and let the plate reach a medium cooking temperature.
Place the poultry skin side down on the hot plate. Add a few lemon wedges and the herbs around the chicken.
Position a cooking press or a weight on the poultry to ensure even contact with the plate.
After about ten minutes, gently turn the chicken and continue cooking until it reaches an internal temperature of around 81°C in the thickest part of the thigh.
Let it rest for a few minutes before carving and serving.
WHY COOK A SPATCHCOCK CHICKEN ON A PLANCHA BRAZIER?
Spatchcock cooking results in a far superior outcome compared to traditional whole chicken cooking.
With the poultry completely opened, the heat from the brazier is distributed evenly. Cooking time is reduced, the meat remains juicy, and the skin becomes perfectly crispy.
The plancha brazier also adds slight grilled notes that enhance the flavours of the marinade.
COOKING TIPS FOR THE BRAZIER
To succeed with this brazier recipe, opt for a moderate temperature rather than a too powerful fire.
Excessive heat risks burning the skin before the inside of the chicken is properly cooked.
Using a meat thermometer remains the best way to ensure perfect cooking.
Also, remember to let the meat rest for a few minutes after cooking so that the juices distribute evenly.
FOOD AND DRINK PAIRING
This spatchcock chicken on the plancha brazier pairs perfectly with:
- Roasted new potatoes
- Grilled Mediterranean vegetables
- Heritage tomato salad
- Grilled corn on the brazier
- Homemade chimichurri sauce
For drinks, opt for a dry white wine, a characterful rosé, or a light craft beer.
COEO TIP
To enhance the smoky flavours, add a few sprigs of fresh rosemary directly around the fire of your brasero during cooking. The aromas will gently diffuse around the poultry and bring a particularly appreciated Mediterranean touch.
FAQ: SPATCHCOCK CHICKEN ON A PLANCHA BRASERO
What is a spatchcock chicken?
This is a technique that involves completely opening a chicken to cook it flat. This method promotes even cooking and a crispier skin.
Why cook a chicken on a plancha brasero?
The large cooking surface and even heat distribution allow for perfect control over the cooking of the poultry.
How long does it take to cook a chicken on a brasero?
Generally, count between 1 hour and 1 hour 15 depending on the size of the chicken and the intensity of the fire.
What internal temperature should be reached?
The recommended temperature is 81°C at the thigh to ensure optimal cooking.
Can this recipe be prepared in advance?
Yes. The marinade can be made the day before to intensify the flavours.
Which brasero should be chosen to cook a spatchcock chicken?
A COEO plancha brasero offers the ideal cooking space to successfully execute this type of recipe and easily accommodate several guests.
