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Spatchcock Chicken!

Updated: Sep 29, 2021

Are you tired of waiting for that whole fresh chicken to cook through? During the week it's quick meals for my family but that doesn’t mean you have to sacrifice quality or flavor. I used to start cooking my whole fresh chicken early in the afternoon so it would finish by dinner, but this had its draw backs. I found that temps would vary throughout the bird, and often times it would be back and forth to the oven a few times until it cooked just right. Then I found out how to cook a spatchcock chicken 

It couldn’t be any easier, and it allows for a much better way to evenly cook your bird, as well as penetrate the skin and meat with fire and flavor from ALL sides.

Prepping the bird

1 Remove the spine. You will need a good set of poultry scissors to cut through small bones and muscle.

2. Once removed .. flatten the bird (spread it out).

3. Rub evenly with olive oil on all sides, and season all sides with your rub of choice.

4. My rub consists of salt, pepper, rosemary, thyme, and a touch of Sazon (which is a blend of coriander, cumin, achiote, garlic powder, oregano, salt & pepper).

5. Once rub is applied, gently push rub into the skin.

Cooking the bird

I like to use a Pit Boss Pellet Fired Grill, using Pit Boss Competition blend hard wood pellets for a perfect wood fired flavor. I set the temperature to 375 degrees, (for a medium sized chicken) put the chicken on the grate skin side up, and cook for about an hour and a half.

Flip the bird ..😂.. over and cook for another 30 minutes.

Since all grills are a bit different, and all chicken sizes vary, cook times will could be a bit longer (or shorter). Check internal temps with a thermo pen (I prefer an Inkbird Instant Read Thermometer).

I like to see temps at the end ranging from 175 – 195 in different areas of the chicken. I also like a little char around the edges for flavor. One thing I can’t stand is a rubbery undercooked chicken, but there’s a fine line between cooked through, and over cooked and dry (be careful and watch as you near the 180 mark). I also find that when you cook a whole chicken to 180 it will often times be hotter in other parts, but almost never under the 180 mark. This seems to be a good time to pull off the grill, and let it rest.

Serving the bird

After about fifteen minutes I like to use poultry scissors again separating the wings and drums sticks, and finally carving the breasts into beautiful slices of perfectly cooked, super tender, juicy, full of flavor, white meat.

Boom! Spatchcock chicken in about 2.5 hours or less .. perfect for an entire family.

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