It’s no secret that I love to cook chicken.
Grilled chicken might actually be the sweetest smell known to man! When it comes to cooking a whole chicken, there are many methods that can get the job done, but the most difficult challenge with cooking a whole bird is getting the dark meat done before the breast is overcooked.
Spatchcocking may not be the world’s most pleasant word (you can call it “butterflied” if you want to), but removing the backbone and spreading the bird out flat is my favorite way to grill it. The breast meat becomes perfectly moist, and the dark meat easily pulls away from the bone. Plus, it is super easy as long as you pay attention to coaxing the bird to golden brown perfection over a direct fire.
Here’s a video we made for this recipe:
- 1 whole chicken (recipe was cooked using a 5.5 lb small roasting chicken)”
4 Tbsp (or enough to generously coat to your liking) Dizzy Pig Tsunami Spin poultry seasoning