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Flat Grilled Chicken

post #1 of 6
Thread Starter 


Flat Grilled Chicken

2 Whole Chickens
Your favorite Seasonings. I like Garlic Powder, black Pepper and Mrs. Dash
1 stick of Butter
Brine ( 1 gallon of water,1 cup kosher salt and 1 cup sugar ) It's easier just to make 2 gallons

Now after you have the brine made and submerged the chickens in it. Put your favorite seasonings in the brine,, and don't be skimpy. Put a plate on them to hold them under the brine. An easy trick is put a brick or rock in a 1 gallon freezer bag with all the air expelled and set it on top on the plate. Set them in the fridge for 4 - 8 hours. While the chickens are brewing take your stick of butter and add a lot of your seasonings to it. Now mix it up good and form it back into a nice cigar shape, put it in a baggie and pop it in the freezer until you take the chickens out. Fire up the grill and have it cooking good while you prepare the chickens , Take the chickens out and now you may need some bone shears , but cut from the neck to the rump on either side of the backbone and take the backbone completely out. Now set him on the table , press on the breasts and he will flatten completely out. Pull your seasoned butter out, cut it in thin slices and push it under the skin of the chicken as far as you can and as many places as you can. Put them on the grill and keep an eye on them. Start with the bone side down and flip them over for some nice grill marks. When they reach 170 degrees inside at the breasts and legs they are done. Serve with you favorite BBQ Sauce, Grilled Pinapple, and maybe a grilled Potato and salad. Enjoy. 

post #2 of 6

I follow your process through removing the backbone.  I put my two whole chicken halves skin side down on the grill for direct cooking (medium hot coals/gass) and then place a foil wrapped brick on each.  There'll be lot's of smoke but don't worry that skin's getting very crispy.  Flip them over after about 15 minutes.  I use an instand read thermometer and pull the chicken at 160.  You could use a regular thermometer and place the probe when you flip the chicken.


Final product will be thin, crispy, and very juicy!  

post #3 of 6
Thread Starter 

Yes I use the brick method also, Makes for a wonderful yard bird. Thanks for the feedback

post #4 of 6

Isn't that what they call spatchcock chicken?

post #5 of 6

Yes..  That is what we call spatchcocking.  works great for smoking.  Lets the heat and smoke get all around the bird for better flavor and more consistant cooking.

post #6 of 6

I might have to try that next time. Does the bird cook quicker that way?

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