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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Remember: Spatchcock is not a dirty word. In fact, it's the speediest, easiest way to grill a whole bird. Also known as butterflying, the technique (see above) exposes lots of skin directly to the heat, guaranteeing thorough browning and crisping coaxed further by pressing with bricks. Spatchcocked chicken, delicious on its own, is also great Garlicky Mayonnaise , Charred Tomatillo Salsa Verde , or Zingy Red Sauce . Ingredients:
1 3 1/2- to 4-pound chicken, backbone removed |
2 tablespoons vegetable oil |
kosher salt, freshly ground pepper |
Directions:
1. Prepare grill for high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
2. Place chicken on work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast.
3. Rub chicken with oil; season with salt and pepper. Tuck wings slightly under breast. Place chicken, skin side down, over indirect heat, set bricks on top, and grill, covered, until skin is golden and crisp, 25-30 minutes. Using tongs, remove bricks; turn chicken, skin side up. Replace bricks and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 25-30 minutes longer.
4. How to Spatchcock: Using kitchen shears, cut chicken along both sides of backbone to remove it. Flip chicken over. Press down on the breastbone until you hear it crack. Too chicken? Ask your butcher to do it for you.
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