Vietnamese Rub Spatchcock Chicken

Now's as good a time as any to let you all in on a little secret: Whole chickens are my weakness. I love them so much. Especially when they're roasted. Even more when they're split and grilled! This recipe can be finished either way, but there's something about low and slow grilling that really lets a chicken shine!

The blend's lemongrass and coriander are bright contrasts to the soy sauce and the red pepper flakes balance the marinade with just enough heat. Enjoy! 

Makes 4 servings

Ingredients:

  • 1 whole chicken (approximately 4lbs)
  • 1 ½ cup Vietnamese Pork Rub
  • ¼ cup soy sauce
  • 3 tablespoon sesame seed oil
  • 1 orange, juiced

Directions for the Grill:

  1. Combine the Vietnamese Pork Rub, soy sauce, oil and juice in a medium bowl. Whisk to fully combine and pour into a gallon size food storage container (we used a Ziploc bag).
  2. Prep the chicken. This video does a great job showing the process. 
  3. Once the chicken is spatchcocked, put it in the marinade and let rest for 4 – 24 hours.
  4. Remove chicken from marinade and grill over medium to high heat for 5 – 10 minutes and then reduce the heat to low for the remaining cook time. We usually cook one low heat for 40 – 45 minutes.

If you're cooking in the oven:

  1. Follow steps 1 - 3 above
  2. Prep a heavy bottomed oven safe pan with 1 ½ tablespoon olive oil on medium to high heat.
  3. Turn the oven on to 450 degrees.
  4. Sear the chicken, skin side down for 5 minutes.  The skin should be golden brown. Flip the chicken and put in the oven for 40 – 50 minutes.
  5. To serve, we have arranged the chicken atop some greens with citrus wedges to garnish. 
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    February 18, 2021 — Evelyn Smith
    Tags: Main Dishes

    Comments

    SKORDO

    SKORDO said:

    Hi Joan, Thanks for the question! We went heavy on the Vietnamese Pork Rub because we can’t get enough of it’s bright flavor, but you may be able to use 1/2 cup of the ingredient for a similar result. Happy Cooking!

    Joan

    Joan said:

    Is 1-1/2 cups the correct amount of pork rub? That’s about $30 worth of the product.

    SKORDO

    SKORDO said:

    Hey Anne, Thanks for the question! You’re right, the directions were unclear. We’ve made a few edits and hope they help. The chicken can be cooked on the grill or in the oven, no need to do both.

    Anne Wright

    Anne Wright said:

    Do you actually have to follow all of these steps to cook the chicken? Or are these two alternate ways to cook it (step 4 if you grill it, steps 5-7 if you use the oven)? This recipe sounds amazing, and I love the Vietnamese Rub – but want to be sure I am cooking this correctly. Thank you!

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