Spatchcock Chicken

If you need to cook a whole chicken or turkey in a little faster time, this method is for you. It is relatively easy to do with a little bit of practice. This method allows for a more even cook on chicken or turkey which gives you the ability to cook faster. Give it a try and enjoy!

·         1 4 to 5 LB. Whole Chicken

·         1/2 Cup Killer Hogs the BBQ Rub

·         Olive Oil Cooking Spray

First start by rinsing the chicken thoroughly, once completed, dry the bird using paper towels. Remove any lose skin and excess fat.

Then you want to place the chicken with the backbone facing up. Using a pair of kitchen shears cut down one side of the backbone until that side is completely separated. Spin the bird around and repeat on the other side of the backbone. Flip the chicken over and press down on the breast flattening completely.

If needed you can make a small cut at each end of the breast plate to make this easier.

Now spray the entire bird with the cooking spray. This will work as a binder for the rub and will help crisp up the skin. For this I used Killer Hogs the BBQ Rub, you can certainly use your favorite. Cover the bird with the rub thoroughly. For this cook we used our Big Green Egg with direct heat, we set the temp at 325 degrees. We cooked this until we reached an internal temp on the breast of 165 degrees. Once temp was reached we removed it from the heat and let the chicken rest for 15 minutes and then sliced the breasts. ENJOY!

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