Grilled spatchcocked chicken

Grilled spatchcocked chicken

One of the simplest ways to make a roast chicken is by splitting the whole chicken along the backbone and flattening it out. This makes it cook more uniformly, and the breast and dark meat finish at the same time.

Rosemary and garlic
Rosemary and garlic
Mortar with garlic and rosemary and olive oil
Mortar with garlic and rosemary and olive oil

For our grilled spatchcocked chicken, we picked a spring of rosemary and two garlic cloves, and mashed them together in a little olive oil, using a mortar and pestle.

Cutting the backbone out
Cutting the backbone out

Then we cut the chicken along the backbone using ordinary kitchen shears or durable scissors, and then cut along the other side of the backbone to remove it completely.

brushed with spices
brushed with spices

Turning it over, we flattened it out by pressing down on then breastbone, and then brushed the entire top of the chicken with the garlic and rosemary olive oil.

On grill
On grill

To grill it, we heated the outer two burners of our gas grill, leaving the center area unheated, and placed the chicken skin side up in the center, so it would cook by indirect heat.

Grilled chicken completed
Grilled chicken completed

That’s really all there is to this. Just cook the chicken until an instant read thermometer shows 165° F in the thigh. The breast meat will probably be about 10 degrees cooler, but still completely cooked.

Put the cooked bird on a platter, let it rest a few minutes and carve it to serve you can use this blog post about knife to find the best utensil to do this. If you have a lot of diners, you may need several birds, but as you see this is really a low labor meal!

Carved and served
Carved and served
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