Spatchcocked Chicken with Chicken Fat Chimichurri and Tangy Aioli

Name: Spatchcocked Chicken with Chicken Fat Chimichurri and Tangy Aioli
Yield: 3 to 4
Ingredients: 1 (3½-pound), whole chicken, giblets discarded; , Table salt for salting meat and vegetables; , Pepper for salting meat and vegetables; 2 , large red onions, quartered; ¼ cup, extra-virgin olive oil, divided; 6 , radishes, quartered; 1 , Fresno chile, stemmed, seeded, and sliced thin; ¼ cup, lime juice (2 limes); ¼ teaspoon, table salt; 2 , large egg yolks; 4 , garlic clove, chopped; 2 tablespoons, lemon juice, plus extra as needed; 1 tablespoon, Dijon mustard; ½ cup, extra-virgin olive oil; ¼ cup, red wine vinegar; 1½ cups, fresh parsley leaves; ¾ cup, fresh mint leaves; ½ cup, fresh oregano leaves; 5 tablespoons, extra-virgin olive oil, plus extra as needed; 1 , shallot, peeled; 1 , Fresno chile, stemmed; ¼ teaspoon, table salt

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By Garrett Schlichte

The Next Generation

Main Courses

Chicken

Adding chicken fat to herbaceous chimichurri is a game changer.

SERVES3 to 4

TIME1½ hours

Spatchcocked Chicken with Chicken Fat Chimichurri and Tangy Aioli

WHY THIS RECIPE WORKS

Removing the backbone from a whole chicken speeds cooking and ensures crispy skin all over. This clever recipe was prepared by Garrett in the finale (episode 10) of America's Test Kitchen: The Next Generation. Garrett’s chicken dish feature...

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