Now who doesn’t love a whole chicken that’s done in forty five minutes?! Embark on a culinary voyage as we unravel the savory tale of Spatchcock Shawarma Chicken—an enticing dish that marries the rich history of Middle Eastern cuisine with modern cooking techniques. From its roots in the vibrant markets of the Levant to the contemporary twist of spatchcocking, this dish is a celebration of bold flavors and culinary innovation. Serve it alongside a nice Mediterranean Salad and you’ve got yourself a delicious meal.
I love cooking whole chickens but due to the time it takes, it’s not the most ideal weeknight meal. However, this recipe is perfect. You get delicious results in half the time! And shawarma has always been one of my favorite chicken dishes so combining the two was sure to produce a perfect dish.
Shawarma: The Origins
Shawarma’s Culinary Odyssey: Shawarma, a beloved Middle Eastern street food, has a history as rich and diverse as its flavors. Traditionally made with vertically stacked, marinated meats, the art of shawarma dates back centuries, evolving through the Levant region’s diverse culinary influences.
Modern Twist: The Spatchcock Revolution Enter the spatchcock technique, a contemporary culinary method that transforms the traditional shawarma experience. Spatchcocking involves removing the backbone of the chicken to create a flattened form, allowing for even cooking and a quicker roasting time. This modern approach not only enhances the chicken’s tenderness but also ensures a more efficient infusion of flavors.
Spatchcock Shawarma Chicken Video
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Why You’ll Love This Dish
Intense Flavor Fusion: The marriage of traditional shawarma spices with the innovative spatchcocking technique results in a deeply flavorful and aromatic dish. Each bite is a symphony of spices that transport you to the bustling markets of the Middle East.
Efficiency in Cooking: Spatchcocking reduces cooking time, making this Shawarma Chicken a perfect weeknight treat. The flattened form ensures even heat distribution, creating a crispy exterior while maintaining juicy, succulent meat—a delightful contrast that captures the essence of expertly crafted shawarma.
Versatility in Presentation: Whether served as a show-stopping centerpiece for a festive gathering or sliced into wraps for a casual meal, Spatchcock Shawarma Chicken offers versatility in presentation. Pair it with warm flatbreads, a vibrant salad, or a refreshing yogurt sauce to create a feast that suits any occasion.
Exploring the Ingredients: A Symphony of Flavors
Crushed Garlic Cloves: The foundation of the butter rub, these aromatic garlic cloves bring a robust and savory undertone to the marinade. When crushed, they release their essential oils, infusing the butter with a deep garlic essence.
Unsalted Butter: A luscious and rich component, unsalted butter adds a velvety texture to the rub. As it melts during roasting, it envelops the chicken in a golden sheen, enhancing both flavor and succulence.
Lemon Zest and Juice: Zest from one lemon imparts a citrusy brightness, while the juice adds a subtle acidity that complements the richness of the butter. Together, they elevate the overall freshness of the dish.
Shawarma Seasoning: The heart of the dish, this blend of aromatic spices captures the essence of traditional shawarma. Typically including cumin, coriander, paprika, and other Middle Eastern spices, it brings warmth, depth, and authenticity to the flavor profile. If you can’t find shawarma seasoning at your local store, I include how to make it in the recipe card.
Whole Chicken: The canvas for this culinary masterpiece, a whole chicken, spatchcocked, allows for optimal absorption of the flavorful butter rub. The spatchcocking technique ensures even cooking, creating a crispy exterior and juicy interior.
FAQ
Can I use a different cut of chicken for this recipe?
While a whole chicken is traditional, you can adapt this recipe to bone-in chicken thighs or drumsticks. Adjust the cooking time accordingly to ensure each piece reaches the recommended internal temperature.
How can I infuse more smokiness into the dish?
Consider adding a dash of liquid smoke to the marinade for an additional layer of smokiness. Alternatively, you can cook the chicken on a charcoal grill for a smoky outdoor flavor.
Can I make this dish ahead of time?
Absolutely! You can marinate the chicken a day in advance and refrigerate it until ready to roast. The longer marination time allows the flavors to intensify.
What sides pair well with Spatchcock Shawarma Chicken?
Explore traditional Middle Eastern accompaniments such as a refreshing tabbouleh salad, hummus, or a cucumber-yogurt tzatziki. The vibrant and complementary flavors will enhance the overall dining experience.
Spatchcock Shawarma Chicken
Ingredients
- 1 whole chicken 4-5lbs
Chicken Brine (Optional)
- 2 liters water or enough to fully cover chicken
- ½ cup dry white wine
- 3 tbsp kosher salt not table salt
- 2 lemons Juice of two lemons
- 3 crushed garlic cloves
Butter Rub
- 4 crushed garlic cloves
- 5 tbsp unsalted butter
- 1 tsp olive oil
- zest of 1 lemon
- juice of 1 lemon
- ½ tsp salt
- 2 tbsp shawarma seasoning see note below
- ½ tsp liquid smoke optional
Shawarma Seasoning
- 1 tsp garlic powder
- 1 tsp allspice powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp black pepper
Instructions
Brine (optional)
- Add all your ingredients to a large pot. Bring to a boil for 1 minute, stir to dissolve salt. Remove from heat. Cool completely before using. I cool it on my counter for 30 minutes and then in the fridge for another 30 minutes. Not cooling the brine completely is a safety hazard. Once your brine is fully cooled, add your chicken breast side down and refrigerate for at least 12 hours.
Herbed Butter
- Combine all your ingredients in a bowl until all are fully incorporated and smooth.
Spatchcock
- Preheat your oven to 425F
- Pat your chicken dry if it was in brine. Lay breast down with wings facing you. Cut along the right side of the spine.
- Cut the left side of the spine and reserve the spine for a great chicken broth.
- Cut the sternum with a knife to allow the chicken to open flat.
- Open the chicken and season with 1 tbsp of your herbed butter.
- Slice your onions and place them in your pan to form a barrier between the pan and the chicken.
- Add your chicken to your pan and press down on the breast to ensure it is laying flat.
- Tuck your wings to prevent them from burning.
- Separate the skin from the breast, thigh, and drumstick. Insert the herbed butter under the skin. Reserve 1/3 of your herbed butter to top the chicken.
- Cover the chicken with the remainder of your herbed butter.
- Bake at 425F for 45 minutes or until your thermometer reads 165F.
- Let your chicken cool uncovered for 15 minutes and then dig in!
