Reviews        Add Rating & Review       

Back to Spatchcocked Saffron Chicken All Reviews for Spatchcocked Saffron Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Spatchcocked Saffron Chicken Credit: Bobbi Lin Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 whole chicken (about 4 pounds) 3 tablespoons fresh mint, finely chopped 3 tablespoons fresh cilantro, finely chopped 6 tablespoons ghee 2 teaspoons kosher salt 3/4 teaspoon saffron threads Safflower oil, for grill

Gallery Spatchcocked Saffron Chicken Credit: Bobbi Lin

Recipe Summary Servings: 4

Spatchcocked Saffron Chicken      Credit: Bobbi Lin  

Spatchcocked Saffron Chicken

Credit: Bobbi Lin

Spatchcocked Saffron Chicken

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 whole chicken (about 4 pounds) 3 tablespoons fresh mint, finely chopped 3 tablespoons fresh cilantro, finely chopped 6 tablespoons ghee 2 teaspoons kosher salt 3/4 teaspoon saffron threads Safflower oil, for grill

Directions

To spatchcock a chicken, cut along each side of the backbone with shears. Remove the backbone and reserve it for stock (it can be frozen up to 3 months). Turn chicken breast-side up; flatten it with your palm.

In a small bowl, combine mint, cilantro, 3 tablespoons ghee, 1 teaspoon salt, and 1/2 teaspoon saffron. Carefully loosen skin from breasts and thighs with your fingers and rub ghee mixture under skin. Place chicken on a plate, cover, and refrigerate at least 1 hour.

Preheat oven to 350 degrees and heat a grill or grill pan over medium-high. Brush grill with oil to prevent sticking. Rub chicken with remaining 3 tablespoons ghee and season with remaining 1 teaspoon salt and 1/4 teaspoon saffron. Reduce heat to medium.

Grill the chicken, skin-side down, for 20 minutes. For more even cooking, the chicken can be weighted with a foil-covered brick, if desired. Flip chicken and transfer to a rimmed baking sheet and cook until a thermometer inserted into the thickest part, without touching the bone, registers 165 degrees, 20 to 25 minutes more.

Transfer to a plate, cover, and let rest for at least 10 minutes before serving.

Reviews

 Add Rating & Review     

Reviews

Add Rating & Review    

Add Rating & Review

All Reviews for Spatchcocked Saffron Chicken

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spatchcocked Saffron Chicken

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest