Juicy grilled whole chicken is one of the BEST things to cook on a Bull Grill. However sometimes keeping the chicken from drying out can be a challenge. That’s why I love using the spatchcock technique to open up my bird and make the cooking process a breeze. Once you’ve done the spatchcock process a few times it’s pretty straightforward and when paired with a great brine and rub you’re in for a great dinner.
A spatchcock chicken not only is beautiful but it’s easy to carve. Using a sharp knife, remove the leg (thigh and drumstick) in one piece. The leg section should be fairly loose if the chicken is cooked through; cut through the skin and push the leg toward the cutting board and you should see the joint that joins the leg to the body. Cut through the joint.
Starting at the breast bone, cut along the bone and rib cage to remove the breast and wing in one piece; cut through the leg joint and separate the thigh and drumstick, cut the wing away from the breast, then slice the breast across the grain of the meat. Repeat with the other side of the chicken.
- 1 tbsp salt
- 1 tbsp orange peel
- 1 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 stick butter
- Combine all ingredients together in a bowl or food processor. Thoroughly mix ingredients together.
- Pat dry both sides of spatchcocked chicken.
- Gently use hands to pull the skin away from chicken.
- Liberally stuff butter mixture in between skin and chicken. Rub the remainder of the mixture on chicken skin.
- Place chicken on a heavy-duty or cast iron pan.
- Place chicken in a preheated Bull Grill on medium heat (350 degrees). Cook until the breast has reached an internal temp of 165 degrees.
- Let rest for 15 minutes before carving.