Hickory Planked Spatchcock Chicken with Turmeric

Hickory Planked Spatchcock Chicken with Turmeric

An immune booster of a recipe here, plenty of turmeric, garlic, and vitamin C to help ward off illness.

Serves - 4
Total Time – 1 ½ hours

Tip – Spatchcocking is a great way to get dinner on the table faster as it really speeds up the cooking time for a whole bird. Check out this video to see how easy it is to spatchcock.


For the bird

  • 2 Hickory Grilling Planks, recommend 5 x 11”
  • 1 whole Chicken, rinsed, dried, and giblets removed
  • 4 Tbsp Turmeric
  • 4 cloves Garlic, minced
  • 2 Tbsp Olive Oil
  • 2 Tbsp Kosher Salt

For the salad

  • Cedar Grilling Wraps
  • 4 Carrots, peeled and cut into sticks
  • 2 Oranges, peeled and segments removed
  • Spinach, enough for 4 side salads
  • cup Olive Oil
  • 2 Tbsp Vinegar of choice
  • 1 Tbsp Mustard of choice


  1. Preheat a grill or oven to 425˚ F and soak the hickory planks in hot water for at least 15 minutes.
  2. Place the chicken, breast-side up on a cutting board and insert a knife into the neck cavity.
  3. With the tip of the knife coming through at the other end of the bird, cut downward to separate one side of the spine from the body.
  4. Repeat on the other side to completely remove the spine (this can also be done using a pair of kitchen shears).
  5. Use a paring knife to trim down each side of the wishbones and pull them out.
  6. Cut the connective tissue between the ribs and the body and remove each side of the rib cage.
  7. In the center, at the sternum where the breast bones meet, you will find a small piece of cartilage. Make a small cut in this cartilage and press down to flatten the bird.
  8. Rub it all over with olive oil, turmeric, and garlic. Place the bird skin side up on the planks laying them side by side.
  9. Set the planks on the grill or in the oven and cook to an internal temp of 165˚ F, about 45 minutes.
  10. While the chicken cooks, soak the grilling wraps in warm water for a few minutes. Toss the carrots in a little oil and place on the cedar wraps, fold over to enclose and secure the wrap bundle with string. Set on the grill or oven and cook for 15 minutes.
  11. Make the dressing by combining the oil, vinegar, and mustard. Just put the ingredients in a jar or bottle and shake it up.
  12. Toss the orange, spinach, and cooked carrots with the dressing.
  13. Carve the chicken into 8 pieces and serve with the salad.
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