How to spatchcock a chicken
Spatchcocking a chicken is a simple way to cook a whole chicken – and because more of the meat is in contact with the heat of the grill, this method can greatly reduce your cooking time.
Wondering where the term “spatchcock” comes from? Although there is some debate, it seems to have originated from an old Irish phrase, “dispatch the cock,” which was used to describe a quick, simple chicken dinner.
To spatchcock your bird, start with a whole chicken and a pair of kitchen shears. Then simply cut out the backbone, split open the chicken and press it flat a cutting surface. (We love this Martha Stewart how-to video.)
To prepare your chicken, first heat the grill to 350-400 F. While it’s heating up, rub the outside of your bird with your favorite seasoning – we used Lunds & Byerlys Signature Barbecue Seasoning.
Once the grill is hot, cook your chicken over indirect heat for about 30 minutes per side, or until the temperature in the breast is 170 F and the temperature in the legs is 180 F when measured with a meat thermometer. Let the chicken sit for 15 minutes afterwards to allow the juices to seep back into the meat. The skin will be nice and crispy, the meat will be juicy and you’ll have dinner on the table in no time.
Source: Food Republic