Spatchcock Chicken has become our favorite way to grill chicken. Spatchcocking involves grilling the whole bird after cutting out the backbone and removing the breastplate. Everything grills even and juicy to its appropriate...
2Cut up one side, cutting through the ribs close to the backbone and back down the other side. Kitchen shears work really well for this.
3Using a paring knife, Pop out the breastplate by cutting underneath it on both sides and lift to remove.
4Cut away any excess skin, wash clean and dry.
5Rub chicken with vegetable oil and season with seasoning blend
1My preference is low and slow. I like for the temperature to be 350F at the GrillGrate. Grilling time should be just over one hour.
2Final internal temperature at breast and thigh should be 165F with juices running clear.
3Preheat grill to 350F at the GrillGrate surface. Start grilling skin side down because GrillGrates protects so well and avoids grease fires, the skin will get golden brown and seared.
4After 10 minutes, lift and twist while the chicken is still skin down on the GrillGrate. Let cook for 10 more minutes and lift with the GrateTool and gently turn the bird over.
5Cook additional 10 minutes and reposition or twist the chicken again. Check internal temperature- once you reach 165F in the breast the chicken is ready. The thighs and legs can handle hotter temps and still be juicy.
6Remove chicken from grill to cutting board. Carve the breasts from the carcass. Remove the thighs and legs for serving.
7Check out this how to video done by our buddy Ken Hess of Big Bob Gibson BBQ