Spatchcocking a chicken involves flattening it by pressing on the breast until the bone cracks. After patting it dry, chefs can season it using a dry rub consisting of kosher salt and other flavorings, such as brown sugar, oregano, and lemon zest, among others. This method is effective for quick summer grilling. Additionally, inserting metal skewers into key areas of the chicken helps maintain its shape while cooking on the grill, preventing it from falling apart during the flipping process.
To prepare a spatchcocked chicken, turn it breast-side up and press down to crack the breast bone, then pat dry before seasoning.
For seasoning, use kosher salt, brown sugar, and your choice of flavorings like oregano and lemon zest, or jerk seasoning.
Rub the spice mix thoroughly onto the chicken, including the wings and interior, ensuring even flavor across the bird.
Insert metal skewers through the breast and thighs before grilling, a technique to keep the chicken intact while flipping.
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