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1 spatchcock chicken, already brined
(available at Lepp Farm Market!)
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! Cook for 40 – 45 mins.
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.