If you love juicy whole chicken but don’t have all day to cook, say hello to your new best friend (technique) the spatchcock, aka how to butterfly. Paired with an herbaceous five minute rub, no one has to know you didn’t spend 6 hours to get these results.
Chefs Life Cooking Oil
4 sprigs Rosemary
6 sprigs thyme
2 cloves garlic, peeled and fine chopped
Completely dry the chicken using a kitchen towel. Pro tip: put on gloves when handling the chicken. To spatchcock, find the joints on both sides of the spine and cut it out completely using a sharp knife or kitchen shears. Using your hands, pull the breasts toward each other to flatten the bird completely, with the open side down. This will ensure an even surface area for the best crispy skin.
To make the rub, add all of the herbs together on a cutting board and chop together, roughly. Add in the chopped garlic. Generously cover the chicken on all surfaces with salt and pepper. Rub the herb/garlic mixture all over the chicken, making sure to get all the small crevices. Drizzle the entire bird with Chefs Life Cooking Oil and pat to ensure none of the herb rub has run down the sides.
With the grill on medium high heat, place the chicken breast side down on the grates, then lower to medium heat and close the lid. Check after 12-15 minutes for grill marks and crispy golden skin. Flip the chicken over
again to finish cooking another 15 minutes. Once the chicken is done grilling, let rest for 10 minutes before slicing.