Spatchcocking 101
Spatchcocking before grilling is a barbecuer's secret weapon to cooking chicken that is juicy on the inside and crispy on the outside. Butterflying the bird beforehand helps ensure even cooking and a shorter grill time - and though the technique may sound difficult, even a charcoal novice can handle it. Here's how:
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Prep the chicken; remove gizzards and neck bones; rinse and pat dry.
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Place the chicken breast side down on a clean work surface.
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Using poultry shears or sturdy kitchen shears, cut from tail to neck on either side of the bird's backbone.
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Remove the backbone and either discard or save for making cooking stock.
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To fully flatten the chicken, the breast bone must be broken. Press down with both hands on each of the wings until the bone cracks and the bird lays flat.
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Season chicken with dry rub and grill over indirect heat, beginning with the flattened side down. Flip as frequently as needed to avoid over-charring.
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To test for doneness, place a meat thermometer in the thickest part of the thigh. The temperature should reach 165 degrees F.