Best for: A crisp-skinned whole chicken with maximum crunch and a simple garlic rub.
Tabaka — the pressed chicken beloved across the Caucasus and on Russian tables — is flattened and cooked under weight so every inch of skin crisps. This version moves it to the grill, using a heavy cast-iron skillet as the press and a garlic-herb finish.
Grill: Two-zone medium heat; 375–400°F. Equipment: Covered grill, kitchen shears, heavy cast-iron skillet or foil-wrapped brick, instant-read thermometer.
Ingredients
Marinate: 1 hour. Rest: 10 minutes. Total: 2 hours 15 minutes.
Chicken and rub
- 1 whole chicken, 3 to 3 1/2 lb, spatchcocked
- 1 tablespoon fine table salt
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground coriander
- 2 tablespoons neutral oil
Garlic finish
- 3 garlic cloves, grated
- 2 tablespoons chopped cilantro or parsley
- 1 tablespoon lemon juice
- 1 tablespoon melted butter or olive oil
Directions
Rub the spatchcocked chicken all over with the salt, pepper, paprika, coriander, and oil. Refrigerate uncovered for 1 hour so the skin dries.
Heat a two-zone grill to 375–400°F. Set a heavy cast-iron skillet on the hot side to preheat.
Lay the chicken skin-side down over direct heat and set the hot skillet on top as a press. Cook for 12 to 15 minutes, until the skin is deep golden.
Remove the press, flip the chicken, and move it to the cooler side. Close the lid and cook until the breast and thigh are nearly done, about 25 minutes.
Cook until the breast and the thickest part of the thigh reach 165°F.
Rest for 10 minutes. Stir the garlic, herbs, lemon juice, and butter or oil, brush it over the chicken, and carve.
Grilling tip: Dry skin before grilling plus steady weight is what gives tabaka its famous shattering crust.
