Today I wanted to share a pretty simple grilled spatchcock chicken recipe.
I have no idea where the term "spatchcock" comes from...it's just a funky way of saying "butterflied".
Place the chicken SKIN SIDE DOWN over indirect high heat. I was using a full chimney of Kingsford charcoal in a standard Weber kettle.
After one hour flip the chicken so the shin side is UP and let it finish grilling for another 30 minutes.
When the chicken hits 170F in the breast take it off the grill, carve and enjoy!
This technique is bone headed simple and creates a spectacular looking and tasting bird. Give it a try sometime!