Description
A method for grilling a whole chicken flat for even cooking and crispy skin.
Ingredients
Scale
- 1 whole chicken (about 4 lbs)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Place the chicken breast-side down on a cutting board.
- Use strong kitchen shears to cut along both sides of the backbone, removing it completely.
- Flip the chicken over and press firmly on the breastbone until it lies flat.
- In a small bowl, mix the olive oil, salt, pepper, paprika, garlic powder, and onion powder.
- Rub the spice mixture all over the chicken, inside and out.
- Preheat your grill to medium-high heat (about 400°F or 200°C).
- Place the chicken skin-side down on the cooler side of the grill (indirect heat).
- Grill for 30 minutes.
- Move the chicken to the direct heat side of the grill, skin-side up.
- Grill for another 15-25 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Remove the chicken from the grill and let it rest for 10 minutes before carving.
Notes
- Save the removed backbone to make chicken stock later.
- If your grill has a lid, keep it closed during cooking to maintain a steady temperature.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4 oz cooked meat
- Calories: 250
- Sugar: 0
- Sodium: 350
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 33
- Cholesterol: 100
Keywords: spatchcock, grilled chicken, whole chicken, barbecue, grilling recipe, crispy skin