Spatchcock chicken is a method of preparing a whole chicken by removing its backbone and sometimes the breastbone to allow it to be flattened out. This technique, also known as butterflying, helps the chicken cook more evenly and often faster than a whole, unbuttered bird. It also makes it easier to season the chicken more thoroughly and achieve a crispier skin. To spatchcock a chicken, you can use a sharp knife or kitchen shears to cut along both sides of the backbone and then press down on the breast to flatten the bird. It’s a popular technique for grilling or roasting.
Marinate the chicken
Mix olive oil, lemon juice, and spices, then rub under and on the chicken skin. Marinate in a container for 4 to 8 hours, or at least 30 minutes for good flavor.
Heat the grill with coals on one side for direct heat and an empty side for indirect heat. This takes about 20 to 25 minutes.
Heat up the grill
Place the chicken, cut side down, on the indirect heat and close the lid. Grill for 40 to 50 minutes. Then, move it to direct heat, skin side down, for 10 to 15 minutes until the skin is crispy. Let it rest for 10 minutes before slicing.
Grill the chicken