Spatchcocked Chicken

Wow, a hot summer day in late September! What to do except cook on the grill. This is a great way to cook a whole chicken on the grill. Split it down the back, break the breastbone and away you go. a perfectly grilled chicken in about 45 minutes. Enjoy!

 Spatchcocked Chicken on the Grill

1 whole chicken, 4-5lbs
olive oil
your favorite grill seasoning or salt and pepper

Preheat your grill to high heat. You will cook the chicken on medium, but this will give you the initial sear.  Rinse off the chicken, removing any stray parts from the cavity. Pat dry. With kitchen shears or a sharp knife cut down both sides of the backbone, removing it. From the inside of the chicken, slice through the breastbone, but do not cut the chicken in half. Flip the chicken over and press it flat. Turn the legs inward so that it looks "knock kneed". Drizzle olive oil generously over both sides of the chicken, rubbing to cover all parts. Sprinkle with salt and pepper or your favorite grill seasoning. Turn the grill down to medium heat, and spray the grates with non stick spray. Place the chicken skin side down and close the grill. Check often to avoid flare ups. After 25 minutes turn the chicken over, using two sets of tongs to keep it together. Cook another 20-25 minutes, until chicken tests done (175 on an instant read thermometer). Remove to a sheet pan and cover with foil, allowing to rest for 5 to 10 minutes. Cut into serving pieces and enjoy! This is great served with grilled vegetables! Serves 4


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