Spatchcock Chicken

Spatchcock Chicken

    Spatchcock chicken is a great way to grill a whole chicken in a much shortened time than cooking an entire whole chicken.  It still stays nice and juicy as making the chicken whole.  I served this with #twicebakedpotatoes and #garlicgreenbeans, check out those recipes in other postings.

Ingredients:

- 1 whole chicken

- Olive oil

- Salt and pepper

Directions: .

1)  Preheat your grill to medium high heat as an offset cooking situation.  On a gas grill this means turning on only 2 burners.

2)  While your grill preheats, prepare the chicken by removing the backbone using either a sharp poultry sheers or a very sharp chefs knife.

3)  Once you have removed the back bone, flip over on a flat surface and place firm pressure on the breast bone until you hear a crack and/or the chicken lays flat.

4)  Following the directions for #twicebakedpotatoes, place potatoes on the upper grill grate.

5)  Taking a paper towel, dry off the chicken.  Drizzle both sides with olive oil and liberally season with salt and pepper.

6)  Place the chicken skin side down on the flame side and grill for 5 minutes.

7)  After 5 minutes, flip the chicken over to the cooler side (where the flame is not on) and cook for 60-75 minutes.  You are looking for an internal temperature of 165 degrees.

8)  Remove from the grill, allow to rest for 10 minutes.  Then separate the breast, thighs, legs, and wings.