Do you want to find a different technique for preparing chicken that is really quite simple? Then you need to try a spatchcocked chicken. To spatchcock a fowl simply means to take out the backbone. In so doing, the chicken can be flattened on whatever cooking surface you choose to work with. I have cooked the chicken prepared this way in a skillet and now on the grill. I have used this cooking method to make Rao’s famous lemon chicken that I picked up from the Barefoot Contessa and subsequently, seen on the Food Network.
To be able to cut the backbone out, you definitely need a cutting shear. This is a super sharp scissors. This cutting shear can cut right through the chicken bones. I have watched enough of the Food Network to know how to cut out the backbone. It is really pretty straightforward. The chicken is flipped on to its top. Then the backbone looks like a long triangle. Once this backbone is cut out, the chicken can be open up to a flat position.
The chicken can be spiced with whatever chicken spices you like. You can also add citrus, especially lemon. The key to the cooking process is to place some sort of weight, or heavy object, on top of the chicken while cooking to keep it as flat as possible next to the heat source. Your outside grill is the perfect cooking tool for this preparation. The grill puts such a good char on the chicken. By flattening the chicken, the chicken cooks more evenly than roasting it in the oven. But the biggest benefit of all? Using your grill, means there is no pan to clean up. So give this spatchcocked chicken cooking method a try. You will not be disappointed.
- 1 whole chicken
- 3 tablespoons Lawry's Seasoned Salt
- Begin by cutting out the backbone of the chicken.
- Spread the chicken on its back and top with the spices.
- Place chicken on an outdoor grill on medium heat skin side down.
- Place a cast iron skillet (or other heavy object) on top of the chicken.
- Cook for 30 minutes with the lid down.
- Remove from grill and let rest for 3 - 5 minutes.
- Serve and enjoy!
A cast iron skillet weighting down the chicken on the grill.
The final cooked chicken with a great char.