Heather says:
I have said it before, but whole chickens are often a great buy. I am a huge fan of cooking once and eating several times, but how do you reap the benefit when it is is too warm for the oven? You grill it, of course. Rather than cutting the bird into parts first, I decided to experiment with spatchcocking. This method allows for more even cooking as a larger surface is presented to the grill. Spatchcocking is simply an old Irish term that means to butterfly; I just think it’s fun to say.
To accomplish today’s project you will need:
- 1 grill
- 1 chicken
- kitchen shears
- your favorite rub or seasoning mix
In order to not offend our more sensitive viewers the pictures and tutorial follow the jump.
