30 May 2008

Greek Spatchcocked Chicken with Saltsa Yiaourtiou

The word spatchcock may have originated from the phrases "dispatch the cock" or "cook with great dispatch". However it's name came about it is a quick and easy method of cooking a whole chicken. In preparing spatchcock chicken the backbone is cut out, the bird is pressed flat, seasoned, and is then roasted...or in this case grilled. The bird cooks up in half the time!!! This is a real added bonus to our busy lives. What could be better than that and because you are grilling...where is the cleanup....all the more time to enjoy the sunshine!!!

A pair of sharp, heavy duty scissors is all you need to spatchcock the bird. Just cut along each side of the backbone, from end to end to remove the bone. (save the backbone for soup stock) After removing the backbone, spread open the body cavity and on a flat surface, press the chicken firmly until flattened. If you are the type of person who needs a visual check out this You Tube video......

http://www.youtube.com/watch?v=l-8tMEwBnSA

I remember having a Greek yogurt sauce that wasn't tzatziki so called a friend to pick her brain for the recipe. I thought this would go perfectly with the spatchcocked chicken along with a Greek salad and rice.

**Grilled Spatchcock Chicken with Saltsa Yiaourtiou**

1/2 cup olive oil

2 lemons, juiced

3 cloves garlic, minced

1 T fresh thyme, chopped

1 T fresh rosemary, chopped

1 T fresh oregano, chopped

1/2 teaspoon salt

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Combine fresh herbs, olive oil, garlic, salt, and lemon juice in a large container. Add chicken to mixture, cover container, and allow to marinate 2 hours or overnight.

Grill the chicken bone side down over medium high direct heat in a covered grill for ten minutes. Flip the chicken and grill the chicken over the direct heat for ten more minutes, being careful that it doesn't burn.

With a meat thermometer, check the temperature of the breast. If it hasn't reached 165 degrees Fahrenheit, finish grilling using the indirect method, skin side up, until it's done. Remove the grilled spatchcock chicken and let it rest, covered loosely with foil, for ten to fifteen minutes before serving.

Serve with Greek Yogurt Sauce, pronounced SAHLT-sah yee-ah-oort-YOU. This sauce is also delicious on baked potatoes and doubles as a creamy salad dressing.

**Saltsa Yiaourtiou**

(Yogurt Sauce or Dressing)

16 ounces of thick strained yogurt (strain through cheesecloth if you cannot find)
2 cloves of garlic, minced
1 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons of red wine vinegar
5-6 leaves of fresh mint
1/3 cup + 2 tablespoons of mayonnaise

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Put all ingredients except the mayonnaise in the blender and blend at low speed until smooth. Transfer to a bowl, whisk in the mayonnaise, and serve or cover and refrigerate until ready to use.
NOTE: Use low fat yogurt and mayonnaise to bring the fat count way down.

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24 comments:

  1. I have to attempt this technique. Butchering makes me qesy. But the finishes product is worh it.

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  2. I've always been scared of cutting up a chicken on my own. Like what if the knife slipped and cut off my finger? But this dish looks delicious. I am going to have to get over the fear.

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  3. Val, this looks SO tasty! Wow. And so quick, too. Less time to a crispy, juicy bird is good for me :)

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  4. Very interesting, and looks delicious. Definitely a must-try!

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  5. Ah, dear Val. Great to see that in my absence you are still getting into those Greek recipes that I love so much on your blog. :-)

    Have a great weekend,
    Nora

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  6. Looks too good, you make me hungry.

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  7. Wow, That is a plate full of love Val!!Everthing looks so delicious!

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  8. I've been using a scissors lately and it's definitely easier than a knife. This looks so delicious and healthy. I usually mix a bit of mustard in the yoghurt which makes a tastier sauce.

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  9. I love spatchcocking birds because it makes them cook more evenly. I can't grill, but it does give me a way to brown the outside of an entire chicken in a frying pan before putting it in the oven.

    Everyone here who is afraid of doing this should know I'm the biggest klutz and I've managed to cut out backbones with kitchen shears numerous times.

    The sauce is interesting. I will definitely give it a try.

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  10. yes, life is difficult for everyone - sometimes, just visiting a friend costs money...

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  11. That is one tasty looking meal. So much flavor and crunch....just fabulous.

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  12. Why does this look so good? You make such great chicken all of the time! I love a good spatchcock.

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  13. I'll have to try this technique. I think I can do it. Have you ever made chicken under a brick?
    I'm sure you probably have.

    The whole dinner looks damn good.

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  14. This looks lovely and reminds me of Georgian Chicken Tabaka with Tkemali sauce (which is a plum sauce - the major difference). It's traditionally cooked with a brick on top. It's completely delicious.

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  15. I'm always looking for a quick way to cook chicken!

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  16. The plate looks like its from gourmet restaurant.

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  17. Oh Val, that chicken looks wonderful! I like to grill it that way too, but I'll have to try your seasonings. And that sauce looks luscious!

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  18. I love this method of grilling - more efficient, less turning of little pieces - it's great - it looks great and combined with a yogurt sauce, it truly sounds divine.

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  19. Made the Saltsa Yiaourtiou and it was so good. Thanks for the recipe. I also made you greek potatoes. Was delicious.

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  20. Oh my goodness this all looks so tasty!! Mouth-watering good - drool.

    Rosie x

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  21. I was just telling hubby that this was what I wanted for dinner but seeing as we had no chicken it was pasta. I love this method of cooking and the quickness of it! Thanks so much for detailing it for me!

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  22. I'm so jealous of all you people with grills when I see dishes like these!

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  23. A wonderful way to eat chicken!!! I love the flavour grill gives to it :D... but.... if you don't mind... I'd take it with Allioli :D and some potatoes, of course ;-)

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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