Spatchcock Chicken
Spatchcock Chicken
A tried and true old school technique for grilling chicken that will always give you a moist and tender bird.
Spatchcock Chicken is a method for preparing chicken, not a recipe.
For this video we used 1 X 5 lb. whole Fryer Chicken and seasoning, use your favorite seasoning.
Method
1. Place chicken breast-side down, with the legs towards you.
2. Using sturdy scissors or poultry shears, cut up along each side of the parson's nose and backbone to remove it, cutting through the rib bones as you go.
3. Open the chicken out and turn over.
4. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.
This method helps the chicken cook faster due to the thickness being reduced by opening it up. Apply your seasoning with a little oil, then rub it right underneath the skin as well as to the outside skin.Cook using indirect heat at a temp of about 350 degrees f,( 176 C), it'll take about 45 minutes to 1 hour, about half way through the cook, mop on some of your favorite sauce and rotate the bird 180 degrees, maybe mop it a couple of times and aim for an internal temperature of 165 degrees f ( 75 C )Let the bird rest for about ten minutes after you remove it form the grill, you might want to cover it with foil too.
