Brick-Grilled Spatchcock Chicken with Scapes and Garden Herb Sauce

Brick-Grilled Spatchcock Chicken with Scapes and Garden Herb Sauce

INGREDIENTS

• 1 pasture raised chicken (3-4lbs), backbone removed and butterflied

• 15-20 garlic scapes

• 2 lemons, cut into halves 

• 3-4 tbsp extra virgin olive oil for drizzling

• Kosher salt & freshly cracked pepper

• 3 stems fresh basil, leaves torn if large, to garnish

FOR THE SAUCE

• 1/4 packed cup parsley leaves, chopped

• 1 tbsp fresh tarragon, chopped

• 7-10 stems fresh lemon thyme, leaves stripped from stems

• 2 tbsp salt-packed capers, rinsed and coarsely chopped

• 1/4 cup evoo

• 2 tsp white wine vinegar

• 1 brick, wrapped in aluminum foil

• Charcoal grill for 2 zone cooking

• 1 tbsp sunflower oil for brushing onto grill

DIRECTIONS

1. Pat bird dry and lay skin side-up on a rimmed baking sheet. Use two long metal skewers to thread through chicken at top & bottom ends: thigh-drumstick-breasts-drumstick-thigh at one end, and wing-breasts-wing at the other. This will keep the meat an organized parcel for when it is time to turn it over. 

2. Drizzle chicken with a generous amount of olive oil and rub to coat on both sides. Season with a generous amount of kosher salt and freshly cracked pepper on both sides, and set aside. 

3. Combine all elements for herb sauce in a small bowl, taste, and adjust seasoning as needed. Set aside. 

4. On a second sheet pan, pile scapes and lemon halves and drizzle with olive oil, toss to coat, and season all with kosher salt. 

5. Ignite a chimney and burn until topmost coals are glowing red. Carefully transfer coals into a pile on one side of the grill. Replace grate and lay chicken skin side-down over hot coals, weighted down by the brick. Grill for 10 minutes without disturbing. If you like a charred, crispy skin, drizzle remaining pan juices & oil onto meat as it cooks and the flames will lick at the surfaces. 

6. Using heavy duty grill gloves or potholders, turn chicken over, moving it to passive side. Pile scapes and lemons, cut-sides down, at hot side of grate. Cook all, covered, for a further 3-5 minutes, then quickly turn scapes and lemons as needed and replace the lid. 

7. Depending on your grill, you may want to start another half-full chimney, lighting it as you did before, and add the new batch of coals to maintain an internal temperature of 375-400°. If so, just before adding the coals, transfer grilled lemons and scapes back to the baking sheet. Grill chicken with lid on for an additional 15-20 minutes, or until an instant read thermometer inserted at the thickest part of the meat reads 165°. 

8. Carefully bring grilled chicken to sheet pan and arrange skin side up, nestled amidst the scapes and lemons. Serve with the fresh herb sauce and scatter with basil leaves, squeeze lemons over all, and enjoy.