Spatchcocked Grilled Chicken

Spatchcocked Chicken on the GrillPhoto byAmanda LimonUnsplash

A spatchcocked chicken or turkey has the spine cut out. Also known as butterflying, this method cuts down on the time needed to roast a bird.

The process is simple.

1. Turn the chicken breast side down.
2. Take a pair of kitchen shears, the kind that can cut through bone, and begin cutting along one side of the backbone, next to the tail.
3. When done, turn the chicken around, and cut along the other side.
4. Remove the backbone, and save it for stock.
5. Turn the chicken over, and pressing on the breastbone, flatten like a book.

The chicken is now ready for seasoning.

Cutting out the backbone can be done with a sharp knife, but kitchen shears make it a lot easier. If you don't have a pair, consider purchasing some. Spatchcocking is often used for oven roasting, but it works perfectly on the grill. Use your favorite chicken grilling recipe, or try this one.

Ingredients

• One 3- to 4-pound fryer, spatchcocked
• Juice of 1/2 lemon
• 1/4 cup olive oil
• Salt and pepper, to taste (this can be black pepper, red pepper, or a seasoning blend

Directions

1. With the spatchcocked chicken turned breast side down, squeeze lemon juice over the meat.
2. Season generously.
3. Turn the bird over and massage the skin with olive oil.
4. Season generously.
5. Grill at 350º for 40 to 50 minutes, until a thermometer inserted into the thickest part of the breast measures 150º.