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Spatchcocked Lemongrass Chicken

Adapted from Food.com
Prep Time 1 d
Cook Time 40 mins
Servings 1 spatchcocked chicken


  • 1 whole chicken about 4-5 lbs
  • 1/2 cup shredded lemongrass I shredded mine on a microplane grater, but you can also use a food processor
  • 2 tablespoons minced shallot
  • 1 tablespoon minced garlic
  • 5 teaspoons fish sauce
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon crushed red pepper flakes
  • 1 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil plus more for brushing grill pan
  • Cilantro for garnishing (optional)


  • Combine all ingredients for the marinade in a mixing bowl- lemongrass, shallot, garlic, fish sauce, soy sauce, red pepper flakes, salt, sugar, and oil. Whisk together to combine.
  • To prepare the chicken- with breast side down, locate the backbone. Using a very sharp pair of kitchen shears, cut down each side of the spine to remove the backbone. Then flip the chicken back to breast-side up and press on the sternum until chicken flattens out.
  • Place chicken in a non-reactive dish and pour marinade over the top.
  • Rub the marinade into the chicken and be sure to get some garlic and lemongrass under the skin for extra flavor.
  • Marinate for at least 1 hour and up to 24 hours in advance.
  • Next, preheat your oven to 350 degrees.
  • Pre- heat a grill pan to high heat. Sear the chicken breast-side down for 4-5 minutes or until blackened sear marks develop, then flip.
  • Insert a meat thermometer into the thickest part of the thigh.
  • Place the entire pan in the oven and roast, uncovered, for about 35-40 minutes or until the thermometer reads 165 degrees.
  • Serve garnished with cilantro.