Spatchcocked chicken with green beans recipe

Details

• Cuisine: American
• Recipe Type: Chicken
• Difficulty: Easy
• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Serves: 4

Step-by-step

1. Pat the chicken dry and drizzle both sides with enough olive oil to lightly coat. Generously season with salt and pepper. Spread the thyme sprigs on a baking sheet and lay the seasoned chicken on top, skin side up. Set aside to marinate for 30 minutes at room temperature.
2. Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again. If you’re using a gas grill, lower the heat to medium after it preheats to keep the grill around 245°C/475°F.
3. Place the seasoned chicken, skin side down, onto the grill over direct heat and place half of the thyme sprigs on the cavity. Close the grill and cook until the skin is browned, about 8 to 10 minutes.
4. Flip the chicken (discarding any burnt sprigs), top with the remaining thyme sprigs, close the grill, and cook until browned and nearly cooked through, about 8 to 10 minutes (an instant-read thermometer inserted into the thickest part of the chicken will read 70°C160°F).
5. Carefully flip once more and cook for 3 to 5 minutes more with the grill uncovered, until the skin is crisp and brown. Transfer the chicken to a rimmed baking sheet to rest.
6. Allow a grill basket to heat for 10 minutes. Place the green beans and spring onions in the grill basket and grill over direct heat, stirring often, until lightly charred, about 5 minutes. If you don’t have a grill basket, place directly onto the grill and keeping turning them until they’re lightly charred all over, about 5 minutes.
7. Meanwhile, cut the lemons in half crosswise, brush the cut side of each lemon with olive oil, and grill over direct heat until browned and slightly charred, 1 to 2 minutes.
8. Transfer lemons to the sheet of grilled chicken. Place the charred green beans and onions on a large serving platter and top with the chicken (and any juices that have collected) and the grilled lemons. Drizzle with olive oil, sprinkle with sea salt, and serve.

Reprinted with permission from Food52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More) by Paula Disbrowe, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography by James Ransom.