Cooking a whole chicken, especially on a barbeque or propane grill can be very challenging, however, there is a simple technique that you can use. Today’s Technical Tuesday video will demonstrate how to spatchcock a chicken.
Essentially, it is a technique where you remove the back bone and then split the keel or breast bone, which allows the chicken to sit flat on the cooking surface. This allows for a more even cooking of the chicken, and one that cooks much faster.
I find indirect heat is best when cooking a spatchcock chicken on a propane grill or barbeque. If using propane, crank up all the burners and get you grill as hot as you can, at least around 500F. Once fully heated, turn on half of the grill and leave the other side on high. Place the chicken on the side that has been turned off.
If using a charcoal bbq, same basic idea. Pile your charcoal on one side of the bbq, and allow the grills and bbq to heat. Place your chicken on the other side and cook to your desire.
This technique also works great in an oven. I tend to place it in one of my large cast iron pans and roast at about 450F.