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