Recipe: Grilled Spatchcocked Chicken
Spatchcocking (or removing the backbone) lets a chicken lay almost flat, ensuring even cooking on the grill. Our flavorful rub includes sugar, so watch the chicken carefully and move it frequently so that the skin browns deeply without charring.
Grilled Spatchcocked Chicken Recipe
Spatchcocking (or butterflying) lets you grill a whole bird, because it enables you to cook the meat evenly. If your grill is big enough, double the recipe. Leftovers are delicious over salad.
Marinated Chicken Quarters: Southwest Grilled | Pocket Change Gourmet
Southwest Marinated Grilled Chicken :: Recipe on PocketChangeGourm...
Herb-Rubbed Chicken Under a Brick
Brick-pressed chicken cooks quickly and evenly, a great boon to a barbecue host. The key is to spatchcock—or butterfly—the bird, then pre...
Spatchcock BBQ Chicken - Raising Generation Nourished
Beat the summer heat and still enjoy your whole pastured chickens cooking them spatchcock style in less time - with summer BBQ sauce!
Grilled Butterflied Brown Sugar Chicken
As much as I love a whole roast chicken any time of the year, grilled chicken is a must in the summer. Many recipes direct you to grill ch...
A Double Dose of Marinade Gives Greek-Style Grilled Chicken Extra Flavor
Grilling culture in Greece is inherently relaxed and groovy. More often than not, all it takes is a fire, a ton of olive oil and lemon, some garlic, and some herbs to transform meat and seafood into party-worthy fare. But with traditional methods, by the time the skin finally gets crisp, the meat is dry and overcooked. This double-marinade process for chicken delivers the whole package: crisp skin, flavor, and perfectly cooked meat.
Grilled Butterflied Whole Chicken with Barbecue Sauce
Step-by-step instructions for making a Grilled and Butterflied Whole Chicken with Barbecue Sauce (also known as a Grilled Spatchcocked Chicken).