"Spatchcock!" Grilling the Whole Bird
Of all the roast chickens I have made, and believe me, I have made a lot, this is the best method to the juiciest, most flavorful bird of them all.
First I have to say that I love my butchers. These 2 guys at my supermarket are the best. They always go in the back and cut me a fresh piece and pick out the best cuts of meats, just for me!!!!
Why am I so special?
I'm really not. That is the butcher's job.
Just ask him, don't be shy.
Today, I asked him to butterfly a whole chicken for me, by removing the backbone and breastbone.
This saved me 30 minutes of frustration trying to remove those gnarly bones.
Thank you butcher.
You can watch this video if you don't have a butcher and you want to try to butterfly the chicken yourself.
I placed my now flattened 3 lb. chicken in a Pyrex glass pan and squeezed the juice of a lemon all over it.
Next I made a paste w/ fresh chopped thyme and rosemary, a bit of olive oil, 2 cloves of minced garlic and lots of kosher salt and pepper.
With my fingers I rubbed the herb paste underneath the skin and all over the top of the chicken. I sprinkled more kosher salt on top.
I covered the bird and placed it in the fridge for about 3 hours.
I have learned my lesson the hard way in the past by turning the grill flame up too high, and winding up with burned chicken, so keep your grill at low heat and always oil up your grill before cooking.
Place the chicken on the grill skin side up for about 15 minutes and close the lid.
Turn chicken over and cook breast side down for another 25 minutes. Keep an eye so it doesn't burn. If it is getting too blackened, then put a piece of non stick foil underneath the chicken to protect it.
The chicken is done when a meat thermometer registers 160 degrees and the juices run clear. While the bird is resting, it will cook a little more.
Let the chicken rest on a cutting board for 5 minutes before slicing.
Don't forget to save the skin for me!
This method of cooking chicken is also known as "spatchcock". I have no idea why.
All I know is that it tasted fantastic!