Wood-fired chimichurri spatchcock chicken is a combo of bold and zesty flavors and I’m all about it!

Chimichurri spatchcock chicken cooked on a wood fire grill. Tons of bold, zesty flavors and is a great weekend dinner idea

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.

Chimichurri spatchcock chicken cooked on a wood fire grill. Tons of bold, zesty flavors and is a great weekend dinner idea

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

Chimichurri spatchcock chicken cooked on a wood fire grill. Tons of bold, zesty flavors and is a great weekend dinner idea

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.

Chimichurri spatchcock chicken cooked on a wood fire grill. Tons of bold, zesty flavors and is a great weekend dinner idea
Chimichurri spatchcock chicken cooked on a wood fire grill. Tons of bold, zesty flavors and is a great weekend dinner idea

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!

Chimichurri spatchcock chicken cooked on a wood fire grill. Tons of bold, zesty flavors and is a great weekend dinner idea

Chimichurri Spatchcock Chicken

Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 477kcal
Print Recipe

Ingredients

  • 4 lb whole chicken
  • 1 tsp kosher salt

Chimichurri

  • 1/2 cup cilantro
  • 1/2 cup parsley
  • 1/2 cup olive oil
  • 1/4 cup fresh oregano
  • 2 tbsp red wine vinegar
  • 2 cloves garlic
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1 fresno pepper or any red mild pepper will do

Instructions

  • Preheat barbecue to 400. In a food processor, pulse cilantro, parsley, olive oil, oregano, red win vinegar, garlic, salt, pepper and cumin, until blended. store in the refrigerator until ready to use. 
  • To prepare chicken, Pat dry, then turn over so the breasts are against the cutting board. With a cleaver or sharp cooking shears, cut along the backbone along both sides, then remove. Turn the bird over and firmly press down on the breasts to split it open. 
  • spoon in a few spoonfuls of chimichurri under the skin of the chicken breast. Then rub on the outside of the bird . Place chicken on barbecue and close the lid. Let cook until internal temperature of thighs and breast are 165. Let rest for about 5 minutes before cutting. Enjoy!

Notes

If using wood on your barbecue, I recommend a 70/30 blend of apple wood(for flavor) and cherry (for color). 
Separate your chimichurri into two portions so that there is no risk of cross contamination when serving chimichurri with final product!

Nutrition

Calories: 477kcal | Carbohydrates: 1g | Protein: 27g | Fat: 39g | Saturated Fat: 8g | Cholesterol: 108mg | Sodium: 687mg | Potassium: 308mg | Vitamin A: 14.8% | Vitamin C: 15% | Calcium: 2.5% | Iron: 10.2%
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