French Grilled Spatchcock Chicken with Herbes de Provence

Introduction

This French grilled spatchcock chicken is an unbeatable dish, seasoned with aromatic Herbes de Provence and cooked to perfection on the Arteflame grill. By using the high heat center grate for an initial 1,000°F sear and finishing on the flat top griddle, the chicken remains juicy on the inside and perfectly crisp on the outside. This classic dish is both flavorful and visually stunning, making it ideal for any gathering.

Ingredients

• 1 whole chicken (about 4 lbs), spatchcocked
• 2 tbsp unsalted butter, melted
• 2 tbsp Herbes de Provence
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• Juice of 1 lemon
• 1 tbsp Dijon mustard
• Optional: Fresh thyme and rosemary for garnish

Instructions

Step 1: Prep the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to build. The grill will be ready in about 20 minutes.

Step 2: Prepare the chicken

1. Pat the spatchcocked chicken dry with paper towels.
2. In a small bowl, mix melted butter, Herbes de Provence, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
3. Rub the seasoning mixture evenly over the chicken, ensuring it gets into all crevices.
4. Squeeze fresh lemon juice over the chicken and brush with Dijon mustard.

Step 3: Sear the chicken

1. Place the chicken skin-side down on the center grill grate over 1,000°F heat.
2. Sear for 3-4 minutes until the skin is golden brown and crisp.
3. Flip and sear for an additional 3 minutes.

Step 4: Finish cooking on the flat top griddle

1. Move the chicken to the flat cooktop near the center where the heat is still high but less intense.
2. Cover loosely with foil to retain heat.
3. Cook for 25-30 minutes, flipping occasionally, until the internal temperature reaches 160°F.

Step 5: Rest and serve

1. Remove the chicken from the grill when it reaches 160°F (it will continue cooking to 165°F).
2. Let it rest for 10 minutes before slicing.
3. Garnish with fresh thyme and rosemary before serving.

Tips

• Ensure the chicken is completely dry before seasoning for maximum crispiness.
• Use a meat thermometer to gauge doneness accurately.
• Let the chicken rest to retain juices and enhance flavor.

Variations

• Honey Mustard Glaze: Add 2 tbsp of honey to the butter mixture for a sweet-savory balance.
• Spicy Cajun: Substitute Herbes de Provence with Cajun seasoning for a Louisiana-inspired twist.
• Lemon Garlic: Increase lemon juice to 2 tbsp and add 2 minced garlic cloves for a zesty flavor.
• Smoky BBQ: Replace Dijon mustard with BBQ sauce and add 1 tsp brown sugar for a smoky finish.
• Italian Herb: Use Italian seasoning instead of Herbes de Provence and add 1 tbsp balsamic vinegar.

Conclusion

Grilling a French-style spatchcock chicken on the Arteflame grill guarantees a delicious, crispy, and juicy result. By mastering the reverse sear technique, you can achieve restaurant-quality texture and flavor right in your backyard.

Best pairings

• Grilled asparagus with garlic butter
• Rosemary roasted potatoes (cooked on the flat griddle for crispy edges)
• Charred lemon slices for a citrusy touch
• Chilled glass of Sauvignon Blanc