Spatchcocked Chicken with Walnut-Dill Pesto

Name: Spatchcocked Chicken with Walnut-Dill Pesto
Prep time: 2 h
Cook time: 24 min
Total time: 2 h 24 min
Yield: Serves 4 to 8
Cuisine: United States
Ingredients: ¼ cup freshly grated Romano cheese; ¼ cup lemon juice; 1 teaspoon coarse salt, or more to taste; 1 teaspoon black pepper, or more to taste; Lemon wedges, for serving; 1 cup extra-virgin olive oil; 1 bunch fresh basil, washed, stemmed, and chopped; 2 chickens (3½ to 4 pounds each); 1 bunch fresh dill, washed, stemmed, and chopped (save a few dill sprigs for garnish); ½ cup walnut pieces; 5 cloves garlic, chopped; 2 strips lemon zest (½ by 2 inches)

Preparation info

Serves
4 to 8

Difficulty
Medium
Ready in
2 hr 30

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

2 chickens (3½ to 4 pounds each)

Americas
United States
Main course
Gluten-free

Method

Remove the packets of giblets from the body cavities of the chickens and set aside for another use. Remove and discard the fat just inside the body and neck cavities of the chickens. Rinse the chickens, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Spatchcock the chickens as s