Easiest Grilled WHOLE Chicken! Spatchcock!
Affordable, delicious, and everyone gets to choose their favorite pieces!
This is a super simple (and cheap) way to grill up a chicken. Gilling a whole chicken is easy when you know how to do it right. We decided to spatchcock our chicken on a charcoal grill so we could control some heat but still get that BBQ flavor and texture. Try this. It won't disappoint.
Want a visual guide? Watch the video!
- 1 whole chicken 3-5lbs
- 2 tbsp poultry rub
- 2 springs rosemary
- Olive oil
- Flake or course salt
- 2 lemons, halved and zest reserved
- Place chicken breast side down. Find the neck and cut along the side of the backbone with kitchen shears, then cut on the other side. Once removed, find the wishbone towards the top of the breast bone.
- Pat the chicken dry with paper towels, then rub olive oil all over. Sprinkle rub all on all exposed meat, then under the skins on the breast (being careful not to tear the skin). Sprinkle more rub on top of the skin. Let sit while you prep the grill.
- Fill a charcoal chimney ¾ full and light, setting coals on one side for a two zone cook. - Start with chicken being placed skin side down over coals for two minutes, then flip over for 1 minute.
- Move chicken off of coal side to low side, placing rosemary sprigs under chicken. Squeeze one lemon over, then monitor temp. When at 150 internal, squeeze the other lemon and finish at 165. Remove chicken from grill, finish with extra rub and lemon zest. Let rest for 10 minutes
- With a cleaver or heavy knife, quarter chicken or leave whole, serve
Want to be comfortable while you make it? Pick up a pair of Grillslingers Flip Flops!
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