Grilled Spatchcocked Chicken
Grilled chicken is full of extra delicious flavors picked up from the grill. However, it can be tough to cook a whole chicken on the grill, each part cooks at a different speed and how do you fit a round bird onto a flat grill surface? Beer can chicken works, but sometimes you want something different. The solution is our Grilled Spatchcocked Chicken recipe. By spatchcocking (also called butterflying), the bird will lay flat on the grill, cooking evenly and quickly. Enjoy these easy recipe and your perfectly grilled whole chicken!
Start by spatchcocking your chicken. For directions on how to easily spatchcock a chicken, click here! After you’ve spatchcocked the bird, rub the outside skin of the chicken all over with the poultry seasoning.
Heat a grill to medium high (400ºF) heat and set up for indirect cooking with heat on only one side of the grill. Place the chicken on the unheated side of the grill with the skin up. Cook for 30 minutes.
After 30 minutes, flip the chicken so that the skin is facing down and keep it over indirect heat. Cook for 10 minutes, or until the skin is crispy and the internal temperature reaches 165ºF. If the skin becomes crispy before the temperature reaches 165ºF, flip the chicken back over to skin side up and continue cooking until the bird reaches 165ºF.
Once done cooking, remove from grill and let rest for 5 minutes before carving. Carve into pieces and enjoy!
Get more great recipes at lakegenevacountrymeats.com
One of the lightest red grapes, Gamay is the grape that makes Beaujolais. While Beaujolais Noveau is well known for being alcoholic grape juice, there are many great Beaujolais wines that are delicious bistro style wines at very affordable prices.
- Beaujolais, France
Pairs great with:
- Pair a wine made with Gamay with simple stews and roasted meats