If you have read my blog before, or if you have watched my videos before, you probably realize that I love good BBQ, and that includes roasting and smoking whole chickens. However, roasting a whole chicken on a BBQ or on a propane grill can be challenge to have properly cooked.
Using a spatchcock chicken is one way to to speed up the process of cooking a whole chicken while making sure that it cooks fully through. You can read more about the process here, which also includes a link to the video demonstrating how to execute this technique.
I keep this weeks chicken very simple and only use salt, pepper, and some oil on the chicken. This works great and means that I am most just tasting the the smoke from my charcoal and smoking chips that I sprinkled in. It works great on a propane grill as well. Make sure to cook this using indirect heat. You will notice that I have all of my charcoal pushed to the side so that the chicken is not directly over the coals.
If you are using a propane grill, crank up the entire grill to make sure that it is as hot as possible, but then turn off one side, and place the chicken on the side that is turned off.
This will also work really well in an oven, just set to 450F.