Grilled Spatchcocked Chicken in Yogurt Marinade with Grilled Pepper, Bok Choy and Corn Salad

Photo by Michael Piazza / Styled by Catrine Kelty

Summertime’s answer to the classic roast chicken is a whole bird grilled over an open flame. We find that a whole grilled chicken is as much a joy to cook as it is to eat. The bitter char on the skin and the smoke in the meat play together brilliantly. It’s an impressive thing to present to your dinner party. There is even the bonus built-in banter when the drumsticks and wings are fought over. For 6 people we recommend 2 air-chilled, 4–5-pound birds to allow for leftovers for lunch the next day. (Air-chilled is a must. Air chilling takes place in the butchery process, is far superior to water chilling—which sometimes uses chlorine—and is an indicator of high-quality chicken. Another good indication you’re getting the highest quality poultry is to buy your chickens from a local farm and get to know the farmer and her practices.) 

Serves 6

2 large air-chilled chickens, 4 to 5 pounds each 

Marinade: 
2 cups labneh or Greek yogurt 
5 cloves garlic, grated on a Microplane 
2-inch section peeled ginger, grated on a Microplane 
freshly ground black pepper 
salt 
zest of 2 lemons (don’t discard the lemons) 
2 tablespoons Worcestershire sauce (optional) 
1 tablespoon picked thyme leaves 

Salad: 
1 pound shishito peppers, stems removed 
2 red bell pepper, seeds and white membrane removed 
2 cubanelle peppers, seeds and white membrane removed 
2 red onions, peeled and sliced into rings 
2 small heads bok choy or other greens to grill (broccoli and Little Gem lettuces are two of our favorites) 
3 ears sweet corn (husks and silk removed) 
3 tablespoons olive oil 
2 tablespoons red wine vinegar 
2 tablespoons chopped parsley, as garnish

To spatchcock a chicken, first position the bird on a clean cutting board with the drumsticks facing you. Remove and set aside the bag of giblets; reserve for another use. Next flip the bird over so the breasts are now flat on the cutting board and the drumsticks are still pointing at you. With confidence and a sturdy set of kitchen shears, cut along both sides of the backbone to remove it. Take care to only remove a strip of flesh and bone, only about an inch wide, preserving as much meat as possible. Once the backbone is removed, gently flatten the chicken with the heel of your hand and put a little weight into it. Trust us, this is easier than you think. Repeat with the second chicken. 

Whisk the marinade ingredients together and massage onto the birds. Stuff birds into large zip-top bags and leave to marinate for at least 3 hours and up to 48 (refrigerate if not cooking within 3 hours). 

To grill the chickens, start the birds bone side down over indirect heat on a covered grill for 30 minutes. Flip the chickens onto the skin side. Cook for 10 minutes on the skin side, still over indirect heat, before moving over the flame for 10 minutes. Make sure you use a thermometer to ensure your chickens are cooked to 165°F. Rest for at least 20 minutes before serving. Use a sharp knife to chop the birds into serving pieces. Squeeze the reserved zested lemons over the chickens before serving. 

While the chickens rest, season the vegetables with salt, pepper and olive oil. Grill all the vegetables over medium heat until they are charred and tender, then allow to cool. Cut the corn off the cobs. Chop the peppers and bok choy into bite-sized pieces. Leave the onions in rings and mix all the vegetables together. Toss vegetables with the red wine vinegar and adjust seasoning to taste. 

To serve, spoon the vegetable salad onto a large platter. Arrange the chickens on top of the vegetables. Drizzle the platter with the resting juices from the chicken. Top with a drizzle of olive oil over everything and sprinkle with chopped parsley to finish. 

This recipe appeared in the Summer 2022 issue as part of a larger story, A Thistle & Leek Summertime Supper.