Spatchcocking, a super bizarre and fun word to say, is the process of removing the back of a whole bird and flattening it out. This tecnique is particularly handy when grilling chicken as it greatly speeds up the cooking time.
You might know this as brick chicken, because after spatchcocking the bird, you can weigh it down on the grill with an aluminum-foil wrapped brick, which makes for even cooking and crisp skin.
Read what Martha has to say about Spatchcocking here. Make sure you use a sharp knife or kitchen shears and watch your fingers.
1 Whole Locust Point Chicken
1 tablespoon of olive oil
Salt and pepper
Version 1 - Chimichurri Sauce
Version 2 - Chipotle Rubbed
Version 3 - Grill Sauced
1. (Optional) The day before, salt and pepper the entire bird. Depending on which version you are doing, you can also rub the bird in some of the seasoning.
2. Spatchcock the bird. Those directions use poultry scissors. You can also use a sharp knife, but watch your fingers!
3. Heat the grill.
4. Drizzle the bird in EVOO and liberally coat the entire bird front and back with your seasoning of choice.
5. (Optional) Wrap a brick in aluminum foil for pressing the bird flat on the grill. We do this sometimes, and sometimes we don't. It comes out well either way.
6. Grill, starting skin side up, for 15 minutes (depending on grill heat) before flipping and grilling another 15. The chicken will take about 30 minutes to fully cook depending on grill temp. (Optional: place brick on chicken each time you flip.)
7. When the chicken is fully cooked, we recommend liberally sprinkling with more spice rub, or smearing grill sauce or chimicchuri on it while it's still hot.
8. Serve whole or cut into more managable pieces. We think serving it on a butcher block looks mighty slick.
IMPORTANT Grilling chicken (especially a whole bird) is a sticky wicket. You can very easly burn the outside while the inside remains raw. Here are a few tips to avoid this:
If using charcoal (our preferred method): USE THE LID! It is your friend. The lid on a charcoal grill is essentially your temperature control. It lowers the direct heat of the flame and makes the grill more like an oven. Once your coals are white hot, put the lid on the grill for 5 minutes before you add your meat. Then, once the meat is on, put the lid back on as well. When you peek at the meat and flip it, the coals will heat back up. Then return the lid. If at anytime it seems things are cooling too much, just keep the lid off, but keep an eye on things. It will heat up again within a minute.
Doing this correctly is a bit of an art form that takes time to learn, but once you master, it your friends will begin calling you the grilled chicken whisperer.
If using gas: Keep the temp medium-low. You want to achieve a crisp skin without burning it. Medium-high will char the skin.