Spatchcock Chicken

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This summer we’ve been preparing spatchcock chickens for you to take home & BBQ. They’re already brined, so the finished chicken will be beautifully caramelized, incredibly tender and downright delicious. Here’s what to do once you take one home!

Ingredients

1 spatchcock chicken, already brined
(available at Lepp Farm Market!)

Method

Preheat your BBQ to medium high heat, and remove the chicken from its packaging.

Place the chicken on indirect heat – I recommend using a grill stone to keep the juices from causing flair ups.

Close the BBQ cover and let it cook!
To be sure that it’s finished cooking use your meat thermometer in the thickest part of the leg. The internal temp should be 70 – 75 degrees Celsius when it’s finished.
Enjoy!

Why spatchcock a chicken? This term essentially means that the back bone has been removed and the chicken is “butterflied” making it cook evenly, and it takes less time than roasting a chicken.

Is there a sauce on it? No, a brine is different from a sauce. It’s intended to help lean meat hold moisture so that it doesn’t dry out when you cook it. This chicken doesn’t need any sauce, but you can certainly add one if you like!

Watch Charlotte Lepp demonstrate how to BBQ a spatchcock chicken: