Black-Ale Marinated Spatchcocked Chicken

By the darkchef

Black-Ale Marinated Spatchcocked Chicken

INGREDIENTS:

• 1 TBS paprika
• ¹/₂ tsp black pepper, ground
• 1 tsp salt
• ¹/₄ cup EVOO
• 1 large whole roasting chicken, approx. 5lbs
• ¹/₃ cup course ground mustard
• 3 cup dark or black ale
• 6 garlic cloves, crushed
• 1 large onion, diced

Cooking Instructions

1. Wash and pat dry:
   • 1 large whole roasting chicken, approx. 5lbs
2. If the giblet and neck are in the chicken cavity, remove them and reserve for another use or discard.
3. Place the chicken, breast side down, on a cutting board.
4. Using poultry shears or a large, sharp knife, cut along each side of the backbone.
5. Pull the chicken open slightly to cut the backbone out completely. Reserve for stock or discard.
6. Turn the chicken breast side up and open it as flat as possible.
7. Press down firmly to break the breastbone and flatten the bird.
8. Rinse the chicken and pat it dry with paper towels.
9. In a large container that can hold the butterflied chicken whisk together:
   • 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 TBS paprika
   • 1 tsp salt
   • ¹/₂ tsp black pepper, ground
10. Place butterflied chicken in to the marinade and coat both sides.
11. Cover and refrigerate 5-6 hours, flipping chicken over to marinate evenly.
12. Remove chicken from the refrigerator 30 minutes prior to roasting.
13. Preheat oven to 425ºF and place chicken in a large cast-iron skillet, breast side up.
14. 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.
15. Remove from oven and let chicken sit for 5-7 minutes, then serve.