Whole Chicken
Whole Chicken

Spatchcocked Whole Chicken

Brine Ingredients

1 cup salt

1 cup sugar

1 gallon water

Rosemary

Garlic

Brine for 1-2 hours. 2 hours MAX. 1 hour is plenty.

Whole chicken

Poultry rub

Vegetable oil (spray is fine)

Prepare your brine

Brine your chicken for 1-2 hours, max.

Set up your egg at 400 degrees, raised direct

Add some cherry wood for flavor

Remove the turkey from the brine and pat it dry. Leave it in the fridge for 30 minutes to dry it out further. This will help crisp the skin.

Apply some oil to the skin and cover the inside and out with your favorite rub.

Cook the chicken skin side down for 15 minutes, then flip over

Check back on the chicken after 35 minutes. Spatchcock cooks fast!

Cook until internal temperature of 165 for the breast and 180 for dark meat.

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