Wood-fired chimichurri spatchcock chicken is a combo of bold and zesty flavors and I’m all about it!
Spatchcock is the method of removing the backbone from for a whole chicken/poultry so that it can lay down flat while roasting or grilling.
The Spatchcock method his allows your poultry to cook more evenly so that the legs and breasts are done at the same time, so that the breast do not dry out. (I go into further detail on my spatchcock turkey recipe.)
It also makes it much easier to cook a whole bird on the grill. Unless you’re doing a beer can chicken.
I can’t say I’ve had much success with a whole bird on the grill before outside of spatchcock chicken
Chimmichurri is an awesome little concoction to experiment with when grilling chicken. Its tangy and full of flavor with a little heat to it.
I decided to serve this up with tortillas and they made an amazing taco night alternative. Still has that Taco Tuesday vibe, but different nonetheless.
I’ll even eat this the next day with a side of grilled broccoli for an easy work lunch. Packed with a side of that chimichurri to dip in!