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Craig’s Grilled Spatchcock Chicken

Spatchcock: A dressed and split chicken

A classic grilling preparation.

How to split it:

Place the whole chicken on a work surface, breast side down.

Using kitchen shears, cut along one side of the backbone, starting from the rear (the thigh end).

Turn the chicken around and cut along the opposite side of the backbone. Remove the backbone completely–you can save it for stock!

Flip the chicken over, opening the thighs out to the side, and flatten by pressing on the breast bone with the heel of your palm.

How to cook it:

Preheat and clean an outdoor grill and then set to medium heat.

Dry the chicken thoroughly and rub with thyme, tarragon, salt, pepper and a light coating of olive oil.

Place chicken skin side down on grill over direct medium heat for 10 minutes.

Flip chicken over so that the bone side is down and cook another 10 minutes.

Move to indirect heat (or turn off the gas burner directly below the chicken).

A few chips of water soaked apple wood can be added to the embers.

Cook with the grill closed for 25-30 minutes or until meat thermometer registers at least 165 degrees at the thickest part of the chicken.

Originally published on July 20, 2012, recipe from Craig Haney, Livestock Manager

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