Grilled Spatchcock Chicken
- Total Time: 1 hour
- Yield: 1 whole chicken 1x
Ingredients
Units Scale
- 1 whole chicken, about 4 pounds
- olive oil
- salt
- pepper
- Lawry's seasoning salt
- instant-read thermometer
Instructions
- Pre-heat a charcoal grill.
- Spatchcock the chicken by removing the backbone with kitchen shears as described in the post above.
- Pat the chicken dry with paper towel.
- Rub surface of chicken with olive oil.
- Season with salt, pepper, and a generous amount of Lawry's seasoning salt.
- Lay chicken on the grill, breast-side up.
- Cover and cook until internal temperature reaches 150-160° F. Turn the chicken over and continue cooking until temperature of the dark meat reaches at least 165° F. (We use medium direct heat and replenish the charcoal about halfway through cooking time. Total cooking time is about 45 minutes.)
- Remove to a tray and carve the chicken as desired. Using clean kitchen shears, you can divide the chicken in two by simply cutting along the breastbone.
Notes
This recipe first appeared on Kitchen Joy.
Find it online: https://kitchenjoyblog.com/grilled-spatchcock-chicken/