Camp Recipe: Make Spatchcock Chicken On a Campfire

Prepare a whole chicken at camp and cook it evenly over a campfire. In this video, big-wall climber and James Beard Award-winning Chef Maria Hines shows us how to spatchcock a chicken, create divine flavors and cook it over a live fire.Jump ahead:Spatchcocking a chicken at campMarinating a chicken at campCooking a chicken at campCooking asparagus at campCarving a chicken at campSpatchcock ChickenYield: Enough for 2-3 hungry hikers.Chicken Ingredients1 whole chicken2 tablespoons extra-virgin olive oil1 lemon½ teaspoon salt½ teaspoon pepper½ teaspoon chili powder½ teaspoon cumin12 sprigs Italian flat-leaf parsley, choppedAsparagus Ingredients1 bunch asparagus1 tablespoon extra-virgin olive oil1 lemonPinches of salt and pepperDirectionsStep 1Spatchcock the chicken with poultry shears. Flatten the bird by flipping it skin-side up and pressing down on the breast bone. Marinate in olive oil, juice from half a lemon and salt and pepper. Season with salt, pepper, chili powder and cumin.Step 2While the chicken marinates, cut (or snap) the woody stems off the asparagus stalks. Toss asparagus with olive oil, lemon juice, salt and pepper.Step 3Lay the chicken on the fire grate, breast- or skin-side down for 10 minutes, rotating occasionally. Flip chicken over and cover with a lid or overturned sauté pan. Let cook until it reaches temperature (165°F) or about 30 minutes. Remove from grill and let rest for 10 minutes.Step 4Grill asparagus perpendicular on the grill grate until cooked through, about 5-8 minutes. Remove from grill and drizzle with half a lemon.Step 5Carve the chicken. Garnish with salt, parsley and fresh lemon juice. Serve chicken and asparagus together.Subscribe to REI on YouTube and never miss a new episode of Cook Out with Chef Maria Hines.