Spatchcock Chicken with Green Goddess Sauce

Ingredients

• 1.5-2 kg Whole chicken (Backbone removed and flattened (spatchcocked))
• 1 tsp Garlic powder
• 1 tsp Dried thyme
• 1 tsp Smoked paprika
• 1/2 tsp Black pepper (Freshly ground)
• 1 tsp Salt
• 1/4 tsp Chili powder (Or crushed red pepper flakes)
• 2 tbsp Olive oil (For grilling and croutons)
• 1 tbsp Dijon mustard
• 1/4 cup Buttermilk
• 2 tbsp Fresh tarragon leaves (Chopped)
• 1 medium Ripe avocado (No need to peel, scoop with spoon)
• 1 tbsp White wine vinegar
• 2 oz Gorgonzola cheese (Crumpled)
• 1 Lemon (Juice and sliced for grilling)
• 2 cups Stale bread (Cubed (about 4 slices))
• 4 cups Mixed salad greens
• 1 tbsp Butter (For croutons)

Instructions

1. Spatchcock the chicken

   Place the chicken breast‑side down, cut along each side of the backbone with kitchen shears, remove it, flip the bird and press firmly on the breastbone to flatten.

   Time: PT5M

2. Season the chicken

   Mix garlic powder, dried thyme, smoked paprika, black pepper, salt and chili powder in a small bowl. Rub the spice blend all over the flattened chicken, especially under the skin.

   Time: PT2M

3. Preheat the grill

   Turn the grill to high heat (about 450°F/230°C) and let it get very hot before adding the chicken.

   Time: PT2M

   Temperature: 450°F

4. Grill the chicken skin‑side down

   Place the chicken skin‑side down on the grill, drizzle a little olive oil, press gently, and cover with a lid. Add a splash of water to the pan to create steam, then cook for about 8 minutes, checking for a deep golden colour.

   Time: PT8M

   Temperature: 450°F

5. Finish the chicken

   Flip the chicken, drizzle a little more olive oil, squeeze fresh lemon juice over it, and grill the lemon slices alongside for 1‑2 minutes. Cook until the thickest part of the thigh registers 165°F (74°C).

   Time: PT4M

   Temperature: 450°F

6. Prepare the Green Goddess sauce

   In a food processor combine Dijon mustard, buttermilk, chopped tarragon, avocado flesh, white wine vinegar, and crumbled gorgonzola. Pulse for about 10 seconds until smooth and vibrant.

   Time: PT3M

7. Make croutons

   Heat a skillet over medium‑high, add 1 tbsp butter and a drizzle of olive oil, then toss the bread cubes. Sprinkle with a pinch of salt and chili flakes, and toast until golden and crunchy, about 4 minutes.

   Time: PT4M

   Temperature: 375°F

8. Assemble the salad

   In a bowl combine mixed greens, croutons, a drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt. Toss gently.

   Time: PT2M

9. Plate and serve

   Slice the grilled chicken, arrange on a serving platter, drizzle generously with Green Goddess sauce, top with sliced avocado, and garnish with grilled lemon wedges and a handful of salad.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

30 g

Fat

35 g

Fiber

8 g

Ingredient Substitutions

• Instead of Whole chicken: Bone‑in chicken thighs
• Instead of Garlic powder: Fresh minced garlic
• Instead of Dried thyme: Fresh thyme
• Instead of Smoked paprika: Regular paprika
• Instead of Black pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Chili powder: Cayenne pepper
• Instead of Olive oil: Vegetable oil
• Instead of Dijon mustard: English mustard
• Instead of Buttermilk: Plain yogurt thinned with milk
• Instead of Fresh tarragon leaves: Fresh basil
• Instead of Ripe avocado: Silken tofu
• Instead of White wine vinegar: Apple cider vinegar
• Instead of Gorgonzola cheese: Blue cheese
• Instead of Lemon: Lime
• Instead of Stale bread: Store‑bought croutons
• Instead of Mixed salad greens: Arugula
• Instead of Butter: Olive oil

Equipment Needed

• Sharp kitchen shears or chef's knife
• Cutting board
• Grill or grill pan
• Large skillet / pan
• Food processor or immersion blender
• Measuring spoons
• Tongs
• Small mixing bowl
• Plate for serving

Critical Steps — Do Not Skip

• Spatchcocking the chicken to ensure even, rapid cooking.
• Seasoning and allowing the spices to sit (ideally overnight).
• Achieving a very hot grill for instant caramelisation.
• Using the steam‑in‑pan technique to keep the meat moist.
• Blending the Green Goddess sauce just enough to stay airy.

Chef Tips from the Video

• Press the chicken firmly after spatchcocking – the louder the crack, the flatter the bird.
• A drizzle of lemon juice right after grilling brightens the rich flavors.
• For an extra herb punch, add a few chopped chives to the Green Goddess sauce.

Troubleshooting

Storage

Refrigerator: Store leftover chicken and sauce in airtight containers for up to 3 days.

Freezer: Chicken can be frozen without sauce for up to 2 months; reheat and add fresh sauce when serving.

Room temperature: Croutons stay crisp at room temperature for 2‑3 days in a sealed container.

Make-Ahead Tips

• Season the spatchcocked chicken the night before and refrigerate uncovered for deeper flavor.
• Blend the Green Goddess sauce up to 2 hours ahead; keep chilled and give a quick stir before serving.
• Prepare croutons in advance and store in an airtight jar.