Boss Level Spatchcock Chicken
Made With:
This one’s all about turning a whole chicken into something that eats way above its weight class. Spatchcocking helps it cook faster, more evenly, and gives you way more crispy skin in every bite. Hit it with that McCormick® GRILL MATES Signature Blend Seasoning, let the fire do its thing, and you’ve got a bird that looks official and tastes even better. Recipe and Photo Credit: Chuck M @chucksflavortrain
This one’s all about turning a whole chicken into something that eats way above its weight class. Spatchcocking helps it cook faster, more evenly, and gives you way more crispy skin in every bite. Hit it with that McCormick® GRILL MATES Signature Blend Seasoning, let the fire do its thing, and you’ve got a bird that looks official and tastes even better. Recipe and Photo Credit: Chuck M @chucksflavortrain
Key products
Instructions
Instructions
- Put the chicken breast-side down on a cutting board and use kitchen shears to cut along both sides of the backbone. Remove the backbone, flip the chicken over, then press down firmly on the breastbone until the bird lays flat.
- Pat the chicken skin really dry with paper towels. Don’t skip this part. Dry skin is what helps you get that crispy finish.
- Lightly coat the whole chicken with olive oil, making sure to get the top, bottom, and a little under the skin too. Season the whole bird generously with the Signature and press it in so it sticks.
- Set your grill or smoker up for indirect cooking and bring the temperature to 375°F.
- Put the chicken on the indirect side of the grill skin-side up. Close the lid and cook until the thickest part of the breast hits 150°F internal.
- Brush the melted butter all over the skin, then keep cooking until the internal temperature reaches 160°F.
- Pull the chicken off the grill and let it rest for 15 minutes. The temp will carry over to 165°F while it rests. Carve and serve.
Pro Tip: Serve it with charred lemon halves if you want a little pop at the end.
