FOR THE CHICKEN:
*Prepare the day before cooking
Ingredients:
- 1 spatchcock, butterflied
- 1L 10% salt brine
- 2 bay leaves
- 1 sprig thyme
Method:
- Place the spatchcock into the brine for 2 hours.
- Remove from the brine and pat dry with paper towel. Place skin side up on a plate or tray and place uncovered in the fridge overnight. This will allow the skin to dry out.
FOR THE DRESSING:
Ingredients:
- 20g Yuzu kosho
- 40ml Yuzu juice (lemon juice can be a substitute)
- 120mL grapeseed oil
Method:
- Whisk all ingredients together and set aside.
TO COMPLETE:
Ingredients:
- Spatchcock
- 1 clove garlic, crushed
- Half bunch cavolo nero, washed and roughly chopped
- Yuzu kosho dressing
- Extra virgin olive oil
- Murray River pink salt
Method:
- Set up the Ninja BBQ Grill with the flat grill top and preheat it on the grill setting to high. The grill’s efficient preheating ensures it reaches the optimal temperature quickly, making it ideal for grilling spatchcock.
- Rub the spatchcock with extra virgin olive oil, season it generously with salt. The salt enhances the flavour with its delicate, mineral-rich profile. Rub the garlic onto the flesh side of the spatchcock, for a fragrant, savory note.
- Once the grill is preheated, place the spatchcock skin side down on the grill plate. Insert the temperature probe into the thigh of spatchcock and manually preset the probe to 75C.
- Place a weight on top of the chicken such as a tray wrapped in foil, a pot, or a brick wrapped in foil, to ensure even cooking and a crispy skin. Close the lid and let the grill cook the spatchcock until it reaches the set temperature, at which point the grill will notify you to rest the chicken.
- Remove the spatchcock rest skin side up, preserving its juices and allowing the flavours to meld.
- While it’s resting, turn the grill back to high and sauté the cavolo nero directly on the grill plate in the juices left behind from the spatchcock. The Ninja BBQ Grill’s flat grill top allows for easy sautéing, infusing the cavolo nero with the rich, savory flavours from the chicken drippings.
- Once the spatchcock has rested, break it down by slicing the legs off the body, then separate the drumsticks from the thigh. Cut through the breastbone to separate the breasts, then cut each breast in half.
- Place the pieces in a bowl and toss them with a liberal amount of yuzu kosho dressing – a vibrant, citrusy, and spicy condiment that complements the grilled chicken perfectly. Serve the spatchcock alongside the sauteed cavolo nero.
