Spatchcock Chicken
Hello there. How are you doing today?
This week has gone by quick, no? I guess that happens when Monday is a holiday.
Today I have more of a way of cooking, as a recipe. Have you ever spatchcocked a chicken? I think I just like that word. Spatchcocked. Sounds so sophisticated.
Really all you do is cut out the back bone, flip the bird and press it flat. Ta-da! You so fancy now.
Spatchcock Chicken
- 1 whole chicken, 5-6 lbs
- 2 Tbsp BBQ Rub,or to taste
- Seasoned Salt Mix to taste
Set grill to medium-high. Preheat to 350’F.
Place your chicken breast side down. Use kitchen shears, or a sharp knife. Cut down both sides of the back bone. Remove.
Trim off any excess skin or fat.
Turn the chicken over, press down on the breast bone to flatten the chicken.
Season well on both sides with salt and rub.
Cook over indirect heat 55-75 minutes, until the chicken is cooked through. Rotate chicken half way through cooking time.
Let chicken rest uncovered 10 minutes before slicing.
Enjoy!
This style of cooking looks a lot harder than it is. You will make your chickens like this all the time.
Leave us a comment below, or tag us on Instagram @Anges_Table and tell us how your chicken turned out.