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RECIPE
18 INGREDIENTS15 STEPS1hr 45min

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.
Spatchcocked Chicken with Grilled Romaine Salad Recipe | SideChef
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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.
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
1hr 45min
Total Time
$22.87
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Spatchcocked Chicken

1 Tbsp
1
Yellow Onion , roughly chopped
3 cloves
Garlic , crushed
2
Red Chili Peppers , diced
1
cut into 1-inch thick strips
1 Tbsp
Distilled White Vinegar
1 tsp
Ground Cumin
1 tsp
1 Tbsp
Brown Sugar
to taste

Grilled Romain Salad

2 heads
1/2 Tbsp
1
Lemon , juiced
1 Tbsp of juice needed
1/2 tsp
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Nutrition Per Serving

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CALORIES
401
FAT
16.5 g
PROTEIN
41.4 g
CARBS
25.3 g

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 Instructions

HIDE IMAGES
Step 1
Rub Tyson® 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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Nutrition Per Serving
Calories
401
% Daily Value*
Fat
16.5 g
21%
Saturated Fat
3.0 g
15%
Trans Fat
0.0 g
--
Cholesterol
141.7 mg
47%
Carbohydrates
25.3 g
9%
Fiber
8.5 g
30%
Sugars
14.1 g
--
Protein
41.4 g
83%
Sodium
1219.4 mg
53%
Vitamin D
--
--
Calcium
121.7 mg
9%
Iron
7.8 mg
43%
Potassium
816.9 mg
17%
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