The Best Spatchcocked Chicken Marinade
This spatchcocked chicken marinade is big on flavor and perfect for roasting or grilling. Using beer tenderizes the meat and adds rich, savory depth—easy, crowd-pleasing, and anything but boring.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large whole roasting chicken (approx. 5lbs)
- 1 large onion (diced)
- 6 garlic cloves (crushed)
- 1/3 cup coarse ground mustard
- 1/4 cup extra virgin olive oil
- 3 cup dark or black ale
- 1 tbsp paprika
- 1 tsp salt
- 1/2 tsp black pepper (ground)
Instructions
- 1
Remove giblet and neck from the chicken cavity, reserve for another use or discard.
- 2
Place the chicken, breast side down, on a cutting board.
- 3
Using poultry shears or a large, sharp knife, cut along each side of the backbone. Pull the chicken open slightly to cut the backbone out completely. Reserve for stock or discard.
- 4
Turn the chicken breast side up and open it as flat as possible.
- 5
Press down firmly to break the breastbone and flatten the bird.
- 6
Rinse the chicken and pat it dry with paper towels.
- 7
In a large container that can hold the butterflied chicken whisk together onion, garlic cloves, mustard, olive oil, black ale, paprika, salt and pepper.
- 8
Place butterflied chicken in to the marinade and coat both sides.
- 9
Cover and refrigerate 5-6 hours, flipping chicken over to marinate evenly.Remove chicken from the refrigerator 30 minutes prior to roasting.
- 10
Preheat oven to 425ºF and place chicken in a large cast-iron skillet, breast side up.
- 11
Roast chicken for 45 minutes, or until a meat thermometer inserted into the thickest part of the thigh away from the bone registers 170º-175ºF. If chicken starts to burn, loosely cover with a sheet of aluminum foil.
- 12
Remove from oven and let chicken sit for 5-7 minutes, then serve.