Spatchcocked Chicken and Recipe

jfine1

Grilled up a couple spatchcocked chickens for lunch today - guests were very happy with the results so thought I would post the recipe here. Like most of recipes, they are formulated from a study of existing recipes (mainly online) - I then meld a couple together and add a few personal touches:

1. Salt the chickens on both sides and rub in
2. Prepare a butter herb mixture to slather on the chicken - I combined some well chopped fresh sage, rosemary, chives, thyme and cilantro with some melted earth balance (a great dairy free butter substitute - I had a guest with dairy allergies, but this is also great for kosher guests who do not mix dairy and meat)
3. Rub the mixture on both sides and work under the breast skin
4. Leave chicken on a rimmed baking sheet, breast sides up, for about an hour
5. Prepare the BGE for an indirect cook (plate setter legs up). Once the dome temperature is up to about 400, place a water pan with 2 sliced lemons and a sliced onion on top, put the grill grate on top of the plate setter to heat through
6. After about 10 minutes, place the chickens, breast up on the grill above the drip pan and cook for an hour, regulating the temperature to around 375 degrees throughout
7. Check for doneness at 165 thigh / 180 breast, rest for 5 minutes, carve and serve! Pics below

SGH

Nice job my friend. I especially like the addition of herb butter. Solid cook all around my friend!