Spatchcock Chicken on the Grill
 
Ingredients
  • whole chickens, backbones removed
  • fresh woody herbs like rosemary and sage
  • salt and pepper
for the brine (this is mandatory b/c it will change your life)
  • ½ cup fine salt
  • ½ cup sugar
  • 6-8 cups water
Instructions
  1. Brine the chicken (see notes + instructions above).
  2. Preheat grill - you want two zones, a hot side (burner on high) and a cooler side (burner on med-low).
  3. Remove chicken from the brine and pat completely dry with paper towels. Stuff herbs under the skin (optional) then generously salt and pepper the skin.
  4. Place chicken on the cooler side of the grill, skin side up and cook, with the lid closed to start but its ok to check it often and just keep the lid up as you get ready to flip.
Cooking times on cool side - these are general, if you are unsure it is best to have an instant read thermometer your goal is to get between 125˚ - 145˚F before flipping.
< 2 lbs (Cornish Game Hens): 10-15 minutes
2-3 lbs (Roasters and Boilers): 20-30 minutes
  1. Flip the chicken to skin side down on the hot side of the grill to crisp the skin and finish cooking. You are looking to get to 160˚F (carry-over cooking will bring it to the req 165˚).
  2. Let chicken rest about 10 minutes before serving.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/spatchcock-chicken-on-the-grill/