Spatchcocking allows Jidori chicken to cook evenly while maximizing crispy skin and live-fire flavor. The high heat renders the skin beautifully while the charred scallion salsa verde adds freshness, acidity, and smoky depth that complements the rich chicken perfectly

Ingredient List

• 1 Whole Jidori Chicken (3 lb)
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp avocado oil

Charred Scallion Salsa Verde

• 1 bunch scallions
• 1 cup parsley
• 2 tbsp capers
• 2 garlic cloves
• 1 lemon, juiced
• 1/3 cup olive oil
• Kosher salt to taste

Process

1. Remove backbone from chicken using kitchen shears and flatten firmly into a spatchcock shape.
2. Pat chicken dry thoroughly and season generously with kosher salt, black pepper, and avocado oil.
3. Preheat grill for two-zone cooking at 400–450°F.
4. Grill scallions over high heat until lightly charred.
5. Blend scallions, parsley, capers, garlic, lemon juice, olive oil, and salt into a loose salsa verde.
6. Place chicken skin-side up over indirect heat and cook 35–45 minutes.
7. Move chicken skin-side down directly over heat for 3–5 minutes to crisp the skin.
8. Cook until thickest part of the thigh reaches 165–175°F.
9. Rest chicken 10–15 minutes before carving.
10. Spoon charred scallion salsa verde over the chicken before serving.