Spatchcock chicken

Russ Warner

Golf Course Industry

Ingredients

• 1 (3-to-4 pound) whole chicken
• Your favorite chicken rub or seasoning (I use Killer Hogs AP rub)
• Olive oil for binder

Instructions

• Cut out the backbone of the chicken with some kitchen shears and open it up like a book. This allows for the entire chicken to heat up fast and cook evenly throughout.
• Spatchcock the chicken the night before, pat it dry and put it in the fridge overnight to completely dry out.
• Rub the chicken down with olive oil.
• Coat all sides and apply rub.
• Preheat smoker or grill to 425; the higher temperature helps get the skin extra crispy.
• Place the chicken on the grates, skin side up.
• Cook for 45 to 60 minutes or until the internal temperature in the breast reaches 165 degrees.
• Remove the chicken from the grill and let rest for 10 to 15 minutes before cutting and serving.