Spatchcocking your bird will help you get a really moist final product. Essentially, by making your meat all roughly the same thickness, you cut down on cooking time as well.
Spatchcock Chicken!
Ingredients
- 1 whole chicken
- 1 Tbsp salt
- 1/2 tsp chile flakes
- 1/2 tsp paprika
Instructions
1. Using kitchen shears, carefully cut along one side of the chicken’s back, then flip it over and gently press down on the breast to flatten the bird out. Season both sides of the bird with salt, pepper and paprika.
2. Heat whatever kind of grill you’re using to medium-high heat and place the chicken breast facing up. Cook, covered, until the internal temperature of the chicken reaches 165 degrees. Depending on the size of your chicken and type of your grill, this could take anywhere from 30 to 90 minutes.
3. Let the chicken rest on a cutting board for 15 minutes before slicing and serving.
