Lay the whole spatchcocked chicken onto the grill, ribs down, and grill for up to 45 minutes until the meat’s internal temperature reaches 160☏. Let sit while preheating your grill to 400☏. Massage the dry rub into the spatchcocked chicken. This butterflies the meat and gives it an even thickness throughout. Using the heel of your hand, press down and flatten the breast bone. You can now flip the bird and fully flatten with your hands.Īnother Method: Instead of slicing the cartilage, you can spread the chicken open with your hands and flip it. Carefully make a quarter inch cut downward. Locate the triangular cartilage in the center where the breastbone starts. Remove the backbone and press the chicken open. With a pair of kitchen scissors, begin cutting the bird at the neck: cut along both sides of the backbone toward the legs, cutting the rib bones during the process.
Lay the chicken on a flat surface, breast-side down. Combine all of the dry rub ingredients with a whisk and set aside. Place the meat where it is not above any lit charcoal. Similar to the directions above, move the charcoal either to one side of the grill or to both sides while making a space in the center that is unlit. With a Charcoal BBQ or Smoker: Light the charcoal. Alternatively, you can light both sides of a grill while leaving the center unlit, placing the meat in the center where the temperature is lowest. You can light half the grill so that it reaches the desired temperature, laying the meat on the unlit side. With a Gas Grill: Create a “2 Zone” set up in one of two ways.
#SPAT HCOCK HOW TO#
HOW TO GRILL SPATCHCOCK CHICKEN WITH INDIRECT HEAT The two are often paired and balance each other nicely.
#SPAT HCOCK SKIN#
Salt, alternatively, is important for drawing out some of the moisture and helping the skin crisp up. Black pepper adds an even, neutral spice. Black Pepper & Salt – These no-brainer seasonings can be found in almost every dry rub.Whole Chicken – The grill timing and amount of dry rub ingredients in this recipe is based on a 4 lb chicken.I recommend serving with my Alabama White Sauce, a tangy mayo BBQ sauce with just a touch of heat. cartilage cut revealing breastbone, lays flatįor this recipe, I use a basic dry rub of salt, pepper, paprika, and a couple of other spices and seasonings that’s perfect for grilling.My spatchcock chicken recipe includes a step-by-step guide, including a how-to video (see below in recipe card), on how to flatten and grill a juicy, moist whole chicken with a crisp and flavorful skin. These trimmings, along with the backbone removed during the process, are fantastic for freezing and using later to make soup stock. With this method, it’s also easy to trim excess fat and meat as you go.
With a spatchcocked chicken, you get an even thickness that allows for faster grilling and even heat distribution throughout. Spatchcocking is a quick, simple way to flatten a whole chicken or turkey before cooking.
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