Our Good Life participates in affiliate marketing and other forms of advertising. We only recommend products and services we believe in and think they will be of use to you.

Spatchcocked Chicken and Sangiovese

Welcome to the June edition of #ItalianFWT!  This month we are hosted by Wendy at A Day in the Life at the Farm.  Click on the link to see her invitation post to this month's feature: Sangiovese wines.

Getting prepared for this post, I learned that Sangiovese grapes are mostly used in Chianti, in Tuscany.  I know that a good Chianti is a perfect choice for Italian foods. We chose Majo Norante Sangiovese 2017  to serve up with this chicken. The wine is succulent, smooth, and juicy, with notes of spice, minerals, and dark overripe berries. It was a delicious choice, especially at $8.50 a bottle! The Di Majo Norante winery is located on the estate of the Marquis Norante of Santa Cristina in the region of Molise, along with on the Adriatic Sea between Puglia and Abruzzo. The Osci gives the region its name. These strong and war-like pre-Roman people ruled central and southern Italy until the 7th century B.C.  The cultivation of vines in this area dates back to 500 BC when the region was inhabited by the Sanniti and the Osci, two pre-Roman civilizations. We decided to do a small twist and serve up a spatchcocked chicken with our Sangiovese.

My husband is the master of the spatchcocked chicken.  He learned how to do it by reading a recipe book and watching a YouTube video.  He's long forgotten the video he watched, but the cookbook is one of our household favorites. It's called The Big Green Egg Cookbook by The Big Green Egg company!

He cuts the backbone out of the chicken by cutting from the neck down, along both sides, and then removes it. This causes the chicken to lie flat.  Then he makes is brine, which is water to cover the bird in a large bowl, pulse 1/2 c salt, 1/2 c sugar, and 5 smashed cloves of garlic. He puts the chicken in a huge ziplock and then pours in the brine and lets that stay overnight in the refrigerator.

The next day he discards the brine, pats the chicken dry, and then rubs the chicken with oil and his favorite rub.  He gets his BGE ready, then places the chicken skin side down on the grill and cooks about 20 minutes.  Then it is a method of turning the chicken every ten minutes and slathering on BBQ sauce.  He measures the temp constantly and when it reaches 165 degrees, he removes the chicken and lets it rest for 10 minutes or so.

It is our favorite way to make chicken!

Let's talk a little bit about that art piece in the background.  Our daughter did a summer semester of study in Italy during her undergraduate work at Stephens College.  On her weekends, she would travel all around the country, and one weekend was spent shopping near Venice. She purchased this Murano glass sculpture called Amore for us as a gift. It is a lovely reminder of her trip to Italy!

One of my favorite photos from Ashley's trip to Italy.

Learn more about Sangiovese from the #ItalianFWT (food wine travel) bloggers below.
  • Camilla of Culinary Adventures with Camilla is sharing Piadina Margherita + Bucci Piceno Pongelli 2014.
  • Terri of Our Good Life served up Spatchcocked Chicken And Sangiovese.
  • Linda of My Full Wine Glass is talking about "A taste of Tuscany to chase away the pandemic blues"
  • Susannah of Avvinare is "Exploring Sangiovese di Romagna."
  • Robin of Crushed Grape Chronicles is sharing "Sangiovese by another name...like Morellino or Prugnolo Gentile."
  • Gwendolyn of Wine Predator is visiting "5 Sangiovese, 4 terroir, 3 producers, 2 regions, 1 country"
  • Cindy of Grape Experiences is sharing "Tuscan Wine and Food Classics: Ruffino Chianti Superiore 2017 and Paglia e Fieno (Straw & Hay)"
  • Jane of Always Ravenous is tempting us with "Tasting Tuscan Sangiovese Paired with Comforting Pot Roast"
  • Katrina of The Corkscrew Concierge is Exploring Sangiovese - Rosso di Montalcino Paired with a Summer Classic
  • Katarina of Grapevine Adventures is talking about Tuccanese - A Sangiovese From a Pugliese Perspective
  • Nicole of Somm's Table is sharing three B's with us today "Brunello, a Book, and a Boston Butt: Frescobaldi CastelGiocondo Brunello di Montalcino with Italian Braised Pork
  • Jennifer of Vino Travels says “Montecucco: Tuscany’s Hidden Gem featuring Colli Massari”
  • Wendy of A Day in the Life on the Farm thinks A Sangiovese by any other name is still a Dang Good Wine.

Would you like to comment?

  1. As usual, Terri, your pairing and recipe is making my mouth water. And it's only 9 in the morning! Thanks for sharing. I have had that wine as really loved it.

  2. Oh my....that chicken looks absolutely marvelous. I am drooling here, I'm sure it was perfect with the food friendly Sangiovese.

  3. How wonderful to find a Sangiovese from Molise and for such a bargain! The history of Osci is fascinating. We hear so much about the Roman influence on Italy, it is interesting to hear of pre-Roman cultures.
    Your husbands chicken sounds delicious. It makes me think I should do more brining! I would imagine the BBQ sauce included some tomato, which would make for a great pairing with the wine.

  4. Your wine and pairing look delicious. I'm also a huge fan of spatchcocking chickens -- it's the only way I cook them whole these days. I thought I might offer up a suggestion for your husband to consider trying out - dry brining. I find it's less messy, takes up less space, and I get crisper skin when I do it this way, but maintain the benefits to the meat flavor and texture. Basically you just take the brine mixture and rub it right on the chicken instead of dissolving it in water, then you just wipe it off before cooking. Here's an article to for added consideration: https://www.seriouseats.com/2019/12/how-to-dry-brine.html

  5. Spatchcock is the only way I cook a whole chicken. Even do it with a turkey occasionally. Everyone gets more of the crispy skin.


Welcome! If you liked what you read, please take a moment to share by tweeting, pinning or yumming! Much appreciated!