Spatchcocked Chicken

Spatch a what a?

If you’ve never learned to do this now is the time. I don’t know why cutting a chicken this way makes such a difference but it does. This is a super-easy way to the best-grilled chicken you’ll ever have. Simply take kitchen shears and cut down along the spine opening the chicken up from the back. Then pull the wings and legs, kind of crushing the breast as flat as you can. Some cooks cut through the breast bone to get it to flatten but I find a few tugs and a squish works just fine.

Rub the whole bird with some olive oil and season as you like. I love lemon pepper and kosher salt.

Then lay the bird insides down on the grill and grill with indirect heat till nice and crispy and the juices run clear.