Spatchcock Chicken Traditional
A spatchcock is poultry or game that has been prepared for roasting or grilling by removing the backbone; you are essentially “butterflying” a whole chicken. This allows faster and more even cooking, producing wonderfully juicy meat while still getting that great golden roasted skin!
- With kitchen shears or a knife, cut the chicken from the neck down, along both sides of the backbone.
- Remove the backbone, turn the chicken bony side down and open so that it lies flat. Rub oil over both sides of the bird and into all the nooks and crannies. Then season with your favorite rub, massaging into the flesh. Let chicken sit and warm to room temperature while you start the charcoal. Adding wood chips is optional based on your personal taste.
- Pre-heat the Green Egg, Kamado cooker or grill to 350 degrees using direct heat (no deflector).
- Place the chicken onto the grill skin side down. Grill for 20-25 minutes. Turn the chicken and continue to cook for 20-30 minutes or until the internal temperature of the breast reaches 160°F.
- Remove the chicken from the grill and let rest for 10 minutes before slicing.