Feb 8, 2012

Nutmeg Chicken under a Cast-Iron SkilletRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 0.125 oz fresh rosemary
  • 6 garlic cloves

Meat / Poultry / Seafood

  • 1 whole chickens, each about 4 lb

Oil and Spices

  • 0.25 cup extra-virgin olive oil
  • 1 tbsp freshly ground black pepper
  • 1 tbsp ground nutmeg
  • 1 tbsp kosher salt


  • 1 tbsp granulated sugar



  • ¼ cup extra-virgin olive oil
  • 2 tablespoons minced fresh rosemary leaves
  • 1 tablespoon minced garlic
  • 1 tablespoon ground nutmeg
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon freshly ground black pepper

  • 1 whole chicken, about 4 pounds, neck, giblets, and excess fat removed


  1. In a large, shallow bowl or a 13-by-9-inch baking pan, combine the marinade ingredients.

  2. Place the chicken, breast side down, on a cutting board. Using sturdy kitchen shears or a very sharp knife, cut from the neck to the tail end, along either side of the backbone, to remove it. Take special care if you are using a knife; you’ll be cutting through small bones and will have to use some force.

  3. Once the backbone is out, you’ll be able to see the interior of the chicken. Make a small slit in the cartilage at the bottom end of the breastbone. Then, placing both hands on the rib cage, crack the chicken open like a book. Run your fingers along either side of the cartilage in between the breasts to loosen it from the flesh. Grab the bone and pull up on it to remove it along with the attached cartilage. The chicken should now lie flat.

  4. Place the chicken inside the bowl or in the baking pan and turn to coat it evenly with the marinade. Cover with plastic wrap and refrigerate for about 2 hours.

  5. Prepare the grill for direct cooking over medium-low heat (about 350°F).

  6. Brush the cooking grates clean. Place the chicken, bone side down, over direct medium-low heat and put a cast-iron skillet, or weight a sheet pan down with two foil-wrapped bricks, directly on top. Close the lid and cook for 20 to 30 minutes. Remove the skillet, turn the chicken over, replace the weight, close the lid, and cook until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone) registers 160° to 165°F, 20 to 30 minutes. Remove from the grill and let rest for 5 to 10 minutes (the internal temperature will rise 5 to 10 degrees during this time). Serve warm.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Miki B

Looked and tasted great!

I was a tad worried about the under the skillet process, but it worked wonderfully. I didn't have nutmeg so I used coriander and it was delicious. The recipe worked like a charm Oh, and the skillet wasn't even that dirty so clean up was a breeze.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Jul 10, 2016

Kathleen S


I was a little leary of the nutmeg, but pleasantly surprised with the final flavor. It was excellent and oh so simple! I didn't use the frying pan, but I did remove the backbone and it was much easier to grill the chicken. Next time I will place the chicken vertically on one grill burner, rather than horizontally over two burners, as the space between the burners is not as hot, so the chicken placed there (indirect heat) did not cook as evenly. I will certainly make this again and try the marinade on others cuts of meat too.

Type of Griller


Would you recommend this recipe? YES

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Nutmeg Chicken under a Cast-Iron Skillet