Argentine Spatchcock Chicken
Hands-on time: 25 minutes Total time: 3¼ hours Makes: 4 to 6 servings
South American cuisine is famous for its grilled meat and herbaceous sauces. Here, a spicy buttermilk chimichurri marinade ensures that the chicken is moist and flavourful, while piquant onion slaw tempers the richness of the dish. To up the slaw’s heat, replace the sweet red pepper with a thinly sliced jalapeño pepper.
Chimichurri Marinade: ½ cup packed fresh cilantro ½ cup packed fresh parsley ¼ cup packed fresh mint 1 shallot, chopped 4 cloves garlic 2 green onions, chopped 2 tbsp dried oregano 1 red jalapeño pepper, seeded 2 tsp salt ¼ tsp pepper 3 tbsp extra-virgin olive oil 1¼ cups buttermilk 1 whole chicken (about 1.5 kg) Onion Slaw: 1 small red onion, thinly sliced ice water 1 sweet red pepper, thinly sliced 3 tbsp chopped fresh cilantro ¼ cup lemon juice 2 tbsp olive oil ¼ tsp each salt and pepper Garnish: ¼ cup pine nuts, toasted
Chimichurri Marinade: In food processor, pulse together cilantro, parsley, mint, shallot, garlic, green onions, oregano, jalapeño pepper, salt, pepper and 2 tbsp water until finely chopped. With motor running, add oil in thin steady stream, blending until smooth. Pour mixture into large shallow dish; stir in buttermilk. Set aside. Using kitchen shears, cut chicken along each side of backbone; remove backbone and save for stock. Turn chicken breast side up; press firmly on breastbone to flatten. Tuck wings behind back. Place chicken in dish with chimichurri marinade; turn to evenly coat. Cover with plastic wrap; refrigerate for 2 hours. Onion Slaw: Meanwhile, in bowl, cover red onion with ice water. Let stand for 5 minutes to soften flavour; drain. In bowl, combine red onion, red pepper, cilantro, lemon juice, oil, salt and pepper. To finish: Set foil drip pan under 1 rack of 2-burner barbecue or under centre rack of 3-burner barbecue. Heat remaining burner(s) to medium-high heat (about 375°F). Let chicken stand until at room temperature. Remove from marinade and let excess drip back into dish; discard marinade. Place chicken, skin side up, on greased grill over drip pan; close lid and grill, turning once, until juices run clear when chicken is pierced and instant-read thermometer inserted in thickest part of thigh reads 165°F, 40 to 50 minutes. Transfer chicken to cutting board; tent with foil and let rest for 10 minutes before carving. Cut chicken in half; top with Onion Slaw and sprinkle with pine nuts.
PER EACH OF 6 SERVINGS: about 684 cal, 56 g pro, 46 g total fat (11 g sat. fat), 11 g carb (2 g dietary fibre, 6 g sugar), 196 mg chol, 1,002 mg sodium, 896 mg potassium. % RDI: 13% calcium, 25% iron, 23% vit A, 58% vit C, 20% folate.