Spatchcock Brick-grilled Chicken with Scapes and Garden Herb Sauce

Spatchcock Brick-grilled Chicken with Scapes and Garden Herb Sauce

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1 pasture raised chicken (3-4lbs), backbone removed and butterflied

15-20 garlic scapes

2 lemons, cut into halves

3-4 tbsp La Tourangelle Organic Extra Virgin Olive Oil for drizzling

Kosher salt & freshly cracked pepper

3 stems fresh basil, leaves torn if large, to garnish


For the sauce:

1/4 packed cup parsley leaves, chopped

1 tbsp fresh tarragon, chopped

7-10 stems fresh lemon thyme, leaves stripped from stems

2 tbsp salt-packed capers, rinsed and coarsely chopped

1/4 cup La Tourangelle Organic Extra Virgin Olive Oil

2 tsp white wine vinegar

freshly cracked pepper, to taste


1 brick, wrapped in aluminum foil

Charcoal grill for 2 zone cooking

1-2 tbsp La Tourangelle Organic Sunflower Oil for brushing onto grill


  1. Pat bird dry and lay skin side-up on a rimmed baking sheet. Use two long metal skewers to thread through chicken at top & bottom ends: thigh-drumstick-breasts-drumstick-thigh at one end, and wing-breasts-wing at the other. This will keep the meat an organized parcel for when it is time to turn it over.
  2. Drizzle chicken with a generous amount of olive oil and rub to coat on both sides. Season with a generous amount of kosher salt and freshly cracked pepper on both sides, set aside.
  3. On a second sheet pan, pile scapes and lemon halves and drizzle with olive oil, toss to coat, and season all with kosher salt.
  4. Combine all elements for herb sauce in a small bowl, taste, and adjust seasoning as needed. Set aside.
  5. Light a charcoal chimney and burn until topmost coals are glowing red. Carefully transfer coals into a pile on one side of the grill.
  6. Replace grate and lay chicken skin side-down over hot coals, weighted down by the brick.
  7. Add the scapes and lemon halves, cut sides-down. Turn and rotate lemons and scapes until grilled or charred to your liking – about 3-5 minutes above hot coals is a good gauge for both. Transfer scapes and lemons to their baking sheet when done and set aside.
  8. Grill chicken with the lid off for a further 5-7 minutes without disturbing. Use heavy duty grill gloves or potholders to rotate the grate slightly if flames constantly lick the meat. If you prefer a charred & crispy skin, let it remain in place like so, and drizzle remaining pan juices & oil onto meat as it cooks, producing a great sizzle.
  9. Turn chicken over, moving it to the passive side. Cook, covered, for an additional 15-20 minutes, or until an instant read thermometer inserted at the thickest part of the meat reads 165°. Depending on your grill, you may want to start another half-full chimney, lighting it as you did before, and add the new batch of coals to maintain an internal grill temperature of 375-400°.
  10. Carefully transfer grilled chicken to sheet pan skin side-up, nestled amidst the scapes and lemons. Serve with the fresh herb sauce and scatter with basil leaves, squeeze lemons over all, and enjoy.


Image and Recipe by Melina Hammer