recipe
Spatchcock Grilled Chicken and Couscous
5.0
This Spatchcock-grilled chicken is an ode to North African cuisine, seasoned with a fragrant blend of herbs and spices. Butterflied, slowly barbecued with oak wood and basted in olive oil, this dish requires minimal preparation and elementary grill skills. Round out the meal with Casablanca couscous and you have a light main course perfect for warm...
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Ingredients
Spatchcock-Grilled Moroccan-Spiced Chicken with Casablanca Couscous
4-5
pounds whole, fresh chicken, trimmed and giblets removed
 
olive oil
3
tablespoons ras el Hanout seasoning, store-bought spice blend
 
kosher salt to taste
 
ground black peppercorn to taste
1
lemon, zest
 
mint leaves
2
cups oak wood grilling chips
12
inch sheet aluminum foil
 
casablanca Couscous
Casablanca Couscous with Medjool Dates and Dried Apricot
3
cups water
2
tablespoons olive oil
2
cups multi-colored couscous
1/2
cup red onion, finely diced
2
garlic cloves, minced
3/4
cup medjool dates, finely chopped
1/2
cup dry-roasted and salted hazelnuts.chopped
1/2
cup mint leaves
 
kosher salt to taste
 
ground peppercorn to taste
Directions
1
Using razor-sharp kitchen shears, cut down either side of the chicken’s backbone. Remove the spine and discard. Flip the bird breast-side up, press into the breast bone and flatten the chicken. Drizzle the chicken inside and out with olive oil, massage a liberal degree of the Ras el Hanout across all portions of the chicken, cover in plastic wrap and rest at room temperature 30 minutes prior to grilling.
2
Meanwhile, preheat the grill to medium-high using the 2-zone cooking method by turning one side of the grill to high heat (direct zone) and leaving the other side off (indirect zone). Wrap woodchips in tin foil, then perforate tin foil packet several times with a fork or knife. Apply packet to back corner of the direct heat grilling zone. Once wood packet is billowing with smoke the grill is ready.
3
Simply rest the spatchcocked chicken over the direct zone grates breast-side down and grill for 10-12 minutes with the grill lid closed. Turn the chicken over and slide to the cooler, indirect zone. Grill for an additional 20-30 minutes, basting intermittently with oil, until the internal temperature of the dark thigh meat reaches 160F and juices run clear.
4
Remove chicken from the grill and transfer to a cutting board, loosely tent with tin foil and rest for 5-10 minutes. Carve the bird in half length-wise through the breast bone and plate upon a bed of prepared couscous. Season additionally to taste, garnish with lemon zest and mint leaves. Serve.
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