How to Make Spatchcock Chicken

Take a pair of kitchen shears and cut down the backbone of the chicken, going clean through.

Spin the chicken around and cut back the other way to fully spatchcock it.

Lay the chicken flat and trim any loose skin.

Dry the chicken off before seasoning.

Spray the backside of the chicken with olive oil cooking spray to help crisp up the skin.

Apply Killer Hogs BBQ rub generously on the chicken, ensuring it is well coated.

Preheat the Big Green Egg to about 325°F.

Lay the spatchcocked chicken on the grill flat.

Insert a meat thermometer into the breast of the chicken after about 40-45 minutes of cooking.

Check the internal temperature aiming for 165°F.

If the juices are not running clear, continue cooking until done.

Once the chicken reaches the desired temperature, remove it from the grill and let it rest for 10-15 minutes before cutting into it.

Equipment Needed

Allergens