How To Make Spatchcock Chicken | Char-Griller

Remove the backbone of the chicken using kitchen shears or a knife by cutting down each side of the backbone.

Optionally remove the keel bone to help retain moisture during cooking.

Slice through the muscle and membrane to flatten the chicken.

Season the chicken with chef of the future floor beam rub seasoning, rubbing it in thoroughly.

Let the chicken come to room temperature before grilling.

Prepare the grill (Acorn Komodo) and start the fire, ensuring to use indirect heat.

Place the chicken on the grill flesh side down and flip it a couple of times during cooking.

Add rosemary pellets to the grill for flavor.

Cook the chicken until it reaches an internal temperature of around 180°F, checking that the thigh is at least 165°F for safety.

Shut the lid of the grill to maintain smoke and heat.

Check the temperature of the chicken, aiming for 170°F in the thigh and 116°F in the breast during cooking.

Once the chicken reaches 173°F, remove it from the grill.

Equipment Needed

Allergens