Do me a favor- tell your family tonight that you’re making “spatchcock chicken,” and let me know what they say, and what look went with it- particularly your husband!
Spatchcocking is really just another way of saying that you’ve cut the backbone out of a whole chicken and then flattened it. Its a faster way to cook a whole chicken- an average of 15-30 minutes faster than roasting a whole bird.
I combine the technique of spatchcocking with cooking under a brick- or in my case, a cast-iron skillet, on the grill. Placing a preheated, heavy, hot object on top of the chicken gives you a direct heat source from above AND below- giving you a fully cooked bird, with super crispy skin and juicy meat, in about 20 minutes.
You can find my video for how to spatchcock a chicken (and the whole cooking process!) HERE.
Spatchcocked Chicken Under A Brick
- 1 whole chicken, backbone removed and flattened
- olive oil
- Dry seasoning of choice
- cast iron skillet
- Place a large cast iron skillet on the grill, then preheat grill and skillet on medium high heat.
- Rub the chicken generously with olive oil and seasoning of choice (I use Lawry’s Rotisserie Chicken Seasoning).
- Put the chicken on the grill, skin side up. Using a potholder, carefully place the hot skillet on top of the chicken, making sure that the handle won’t prevent the lid from closing. You won’t be able to move the skillet from the chicken after you place it on (until the skin has crisped up and released it).
- Reduce grill heat to medium and cook for 20 minutes, or until fully cooked (juices running clear, or you reach proper temperature on a meat thermometer. Carefully remove the skillet from the chicken, using a metal spatula to help separate the two if necessary.
- Allow the chicken to rest for 5-10 minutes, then cut into pieces and serve.
Keep fighting the good fight out there!