Name: Spatchcocked Chicken with Grilled Romaine Salad
Total time: PT6300.0S
Yield: 4
Ingredients: 1 Whole Chicken; 1 tablespoon Olive Oil; 1 Yellow Onion; 3 clove Garlic; 2 Red Chili Pepper; 1 Red Bell Pepper; 1 tablespoon Distilled White Vinegar; 1 teaspoon Ground Cumin; 1 teaspoon Paprika; 1 tablespoon Brown Sugar; to taste Salt; to taste Ground Black Pepper; 2 head Romaine Lettuce; 1/2 tablespoon Olive Oil; 1 Lemon; 1/2 teaspoon Salt; 1/2 teaspoon Ground Black Pepper; to taste Parmesan Cheese

Spatchcocked Chicken with Grilled Romaine Salad

Recipe

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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1HR 45MINS

Total Time

$21.50

Cost Per Serving

Ingredients

Servings

us / metric

Spatchcocked Chicken

Whole Chicken

1 Tbsp

Olive Oil

Yellow Onion, roughly chopped

3 cloves

Garlic, crushed

Red Chili Peppers, diced

Red Bell Pepper

cut into 1-inch thick strips

1 Tbsp

Distilled White Vinegar

1 tsp

Ground Cumin

1 tsp

Paprika

1 Tbsp

Brown Sugar

to taste

Salt

to taste

Ground Black Pepper

Grilled Romain Salad

2 heads

Firm Romaine Lettuce

2 tsp

Olive Oil

Lemon, juiced

1 Tbsp of juice needed

as needed

Salt

as needed

Ground Black Pepper

to taste

Parmesan Cheese

Nutrition Per Serving

VIEW ALL

Calories

384

Fat

16.3 g

Protein

41.0 g

Carbs

21.7 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.