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SideChef
Recipes
American
Spatchcocked Chicken with Grilled Romaine Salad
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Recipe

18 INGREDIENTS • 15 STEPS • 1HR 45MINS

Spatchcocked Chicken with Grilled Romaine Salad

This Spatchcocked Chicken with Grilled Romaine Salad is the perfect recipe to gather and feast together. Welcome the warm weather with this zingy, springy meal. Whole juicy chicken coated in sweet and spiced red pepper sauce paired with a crispy grilled salad - there’s never been a better time to get cooking.
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Spatchcocked Chicken with Grilled Romaine Salad
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
This Spatchcocked Chicken with Grilled Romaine Salad is the perfect recipe to gather and feast together. Welcome the warm weather with this zingy, springy meal. Whole juicy chicken coated in sweet and spiced red pepper sauce paired with a crispy grilled salad - there’s never been a better time to get cooking.
1HR 45MINS
Total Time
$21.50
Cost Per Serving
Ingredients
Servings
4
US / Metric
Spatchcocked Chicken
Whole Chicken
1
Whole Chicken
Olive Oil
1 Tbsp
Olive Oil
Yellow Onion
1
Yellow Onion, roughly chopped
Garlic
3 cloves
Garlic, crushed
Red Chili Pepper
2
Red Chili Peppers, diced
Red Bell Pepper
1
Red Bell Pepper
cut into 1-inch thick strips
Distilled White Vinegar
1 Tbsp
Distilled White Vinegar
Ground Cumin
1 tsp
Ground Cumin
Paprika
1 tsp
Paprika
Brown Sugar
1 Tbsp
Brown Sugar
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Grilled Romain Salad
Romaine Lettuce
2 heads
Firm Romaine Lettuce
Olive Oil
1/2 Tbsp
Olive Oil
Lemon
1
Lemon, juiced
1 Tbsp of juice needed
Salt
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Parmesan Cheese
to taste
Parmesan Cheese
Nutrition Per Serving
VIEW ALL
Calories
384
Fat
16.3 g
Protein
41.0 g
Carbs
21.7 g
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Spatchcocked Chicken with Grilled Romaine Salad
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

Grilling Instruction (After Step 7): To grill, preheat your grill to 375 degrees F (190 degrees C).
Drain off any excess marinade and place the chicken on the preheated grill.
Cook for 20 minutes, turning regularly. Check every 5 minutes after that until the internal temperature reaches 165 degrees F (75 degrees C) at the thickest part of the thigh.
Cooking InstructionsHide images
step 1
Rub Whole Chicken (1) with Salt (to taste) and Ground Black Pepper (to taste). Make sure to get in between the meat and the skin. Cover with plastic and allow to sit at room temperature for 30 minutes or overnight in the fridge.
step 2
While the chicken rests, prepare the marinade. Heat Olive Oil (1 Tbsp) in a wide pan over medium-high heat. Sweat Yellow Onion (1) until translucent, about 5 minutes.
step 3
Add in Garlic (3 cloves), Red Chili Peppers (2), and Red Bell Pepper (1) and turn heat to high. Cook until the vegetables start to brown.
step 4
Deglaze pan with Distilled White Vinegar (1 Tbsp). Cook for another minute and then remove from heat.
step 5
Transfer to a blender and add in Ground Cumin (1 tsp), Paprika (1 tsp), and Brown Sugar (1 Tbsp). Blend until smooth paste forms. Season with Salt (to taste) and Ground Black Pepper (to taste) and blend again until well combined.
step 6
Spatchcock the chicken: place the chicken, breast-side down, on the work surface. Using sturdy scissors, cut along each side of the backbone to remove it. Open the chicken, turn it over and flatten the bird.
step 7
Rub the chicken all over with the pepper paste. Make sure to get in between the meat and the skin. Place in a roasting pan with a rack, cover, and allow to marinate for another 30 minutes or up to 2 hours.
step 8
Preheat the oven to 375 degrees F (190 degrees C).
step 9
Roast the chicken in the oven for 35 minutes or until the internal temperature has reached 165 degrees F (75 degrees C) at the thickest part of the thigh.
step 10
Cut Romaine Lettuce (2 heads) lengthwise.
step 11
In a small bowl combine Olive Oil (1/2 Tbsp), 1 Tbsp of Lemon (1), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp). Brush the oil mixture onto the leaves.
step 12
Heat up a grill pan over high heat. Once hot, cook the romaine slices face down for 2-3 minutes.
step 13
Flip and cook for an additional 2 minutes.
step 14
Transfer from the pan to a serving plate. Grate Parmesan Cheese (to taste) over the leaves.
step 15
Serve chicken with salad.
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Tags
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American
Gluten-Free
Grill
Chicken
Shellfish-Free
Dinner
Easter
Fall
Vegetables
Winter
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