https://heygrillhey.com/spatchcock-chicken/
Place chicken on indirect heat on the grill and cook for approximately 30-40 minutes or until the internal temperature reads 145 degrees F. Direct heat. Transfer chicken to direct heat side of the grill. Leave on direct heat for 5-7 minutes, or until the internal temperature reads 160 degrees F. Rest and serve.

https://girlcarnivore.com/grilled-spatchcock-chicken/
This grilled spatchcock chicken recipe works on a gas grill or pellet grill as well. For a gas grill, preheat the grill for indirect heat to 375F by igniting 1 of the 3, or 2 of the 4, burners to create a hot side and a cool side. Grill the chicken as instructed with a bed of herbs until cooked through. Add a smoker box filled with wood chips

https://simply-delicious-food.com/grilled-spatchcock-chicken/
Instructions. Spatchcock the chicken following the directions in the lemon rosemary spatchcock recipe. Combine all the marinade ingredients together in a small bowl. Place the chicken in a rimmed baking sheet or baking dish then pour over the marinade, reserving a quarter cup for basting.

https://simplegrillrecipes.com/grilled-spatchcock-chicken/
Preheat the grill to 450°. You want to setup two-zone heating if possible. Add the chicken breast side down when the grill is upto temp. Watch the chicken, when the skin is crispy and brown and not sticking, flip it over and let it cook on the backside.

https://www.allrecipes.com/recipe/274724/grilled-spatchcocked-chicken/
Unwrap the chicken and place in the salt water brine. Add enough water to cover the bird and refrigerate up to 4 hours. Remove chicken from the water, drain, and pat dry with paper towels. Place the chicken breast-side down on a clean cutting board. Cut along both sides of the backbone of the chicken with kitchen shears.

https://themodernproper.com/spatchcocked-grilled-chicken
Rub the chicken with spice mixture, completely coating its skin. Heat the grill over medium-high heat, 350-400°F (see Note 2) Once the grill is hot, brush the grates with the olive oil. Grill the chicken, skin-side down, over direct heat, until crispy and lightly charred, about 5 minutes.

https://www.thekitchn.com/spatchcock-chicken-grill-recipe-23392054
Instructions. Fit a wire rack into a rimmed baking sheet. Place 2 tablespoons of the jerk seasoning and 1 1/2 teaspoons of the kosher salt in a small bowl and stir to combine. Position 1 whole chicken breast-side up on a cutting board. Check for and remove the giblets and neck bone from the cavity of the chicken.

https://keviniscooking.com/bbq-spatchcock-chicken/
Place the spatchcocked chicken rib bones down on and roasting sheet (oven) or place chicken on indirect heat on the grill for 40-45 minutes. Baste with you favorite sauce every 20 minutes. Next, transfer chicken to direct heat side of grill for 5 minutes, or until the internal temperature reads 160°F.

https://braisedanddeglazed.com/grilled-spatchcock-chicken/
Let the grill get to about 475°F/246°C and leave all the vents open. Clean the grill with a grill brush and brush the grill with a lightly oiled paper towel. (This will prevent the bird from sticking to the grill) Place the chicken on the grill, skin side up and away from the coals.

https://www.goodhousekeeping.com/food-recipes/a36179467/grilled-spatchcock-chicken-recipe/
Heat grill to medium-high. Step 4 To the sauce remaining in blender, add scallions, cilantro and remaining 1/2 cup mayonnaise and puree until smooth; set aside for serving. Step 5 If using a gas

https://www.marthastewart.com/901660/grilled-spatchcocked-chicken
Cooks evenly: Part of the difficulty in roasting a whole bird is that it doesn't always cook evenly (many Thanksgiving disasters have occurred because of this).Since a spatchcocked bird lays flat on the grill, every part of the meat is exposed directly to the heat. The breasts and thighs all cook through very evenly, whereas with a whole chicken, the white meat tends to cook through more

https://butterwithasideofbread.com/grilled-spatchcock-chicken/
To make the rub, combine all of the ingredients together thoroughly. Apply the rub liberally to both sides of the chicken. Pre-heat your grill to about 400 degrees or medium-high heat. Place the chicken on the grill, breast side down for 20 minutes. Flip the chicken over and finish grilling, breast side up.

https://goodfoodbaddie.com/grilled-spatchcock-chicken/
Grill the chicken skin side down over direct heat, until golden brown, crispy and lightly charred, about 5 minutes. Then, place the chicken skin side up on the center of the grill (above the burner that is turned off)or in a place where the chicken will be in indirect heat. Close the lid and grill for 50 to 60 minutes.

https://veenaazmanov.com/spatchcock-chicken-a-quick-and-delicious-dinner-option/
Yes, you can grill the spatchcock chicken. Preheat the grill to medium-high heat and place the chicken skin-side down. Cook for about 10-15 minutes, then flip and cook for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C).

https://thesuburbansoapbox.com/grilled-spatchcock-chicken-recipe/
Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 150˚F (almost cooked through), about 50 minutes. Move the chicken to the direct-heat side of the grill. After 2-3 minutes, flip the chicken over to crisp the skin side, another 3 or 4 minutes.

https://rachlmansfield.com/how-to-make-grilled-spatchcock-chicken/
Instructions. Mix the mustard, oil and lemon juice and mix together. Next mix together the spices in a small bowl and set aside. Please meat handling gloves on (I do this for safety purposes) and pat the whole chicken dry with paper towel. Using kitchen shears, cut the backbone out of the chicken.

https://food52.com/recipes/85732-best-grilled-spatchcock-chicken-recipe
Directions. In the bowl of a food processor, add the yogurt, cilantro, parsley, dill, chives, scallions, garlic, salt, olive oil, and lemon zest and juice, and pulse until smooth. (It'll make a scant 2 cups.) Transfer 1/2 cup of the sauce to a small bowl. Transfer the rest to another container, cover with a lid or plastic wrap, and reserve in

https://www.youtube.com/watch?v=7OCxNTz2Dg0
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https://braziliankitchenabroad.com/grilled-butterflied-chicken/
Put put the chicken in a ziplock bag and refrigerate breast side down to marinate for at least 4 hours, preferably overnight. Remove the chicken from the fridge about an hour before you intend to grill it. Next, remove the chicken from the bag, and pat some of the excess marinade using a paper towel.

https://www.101cookingfortwo.com/bbq-grilled-butterflied-whole-chicken/
Flip over and push down to flatten. Brush the chicken with oil and season to taste. Place on the preheated grill of 350°-400° with the skin side up for 10 minutes. Then flip to skin side down for 8-10 minutes until browned but not burnt. Flip back to the skin side up and cook until about 165° in the breast.

https://www.madbackyard.com/how-to-make-spatchcocked-chicken-on-a-pellet-grill/
Fill the hopper with pellets, start up pellet grill, and preheat to 300-350°F. If your BBQ rub has a lot of sugar in it, choose 300°F. If you only used salt and pepper, go ahead and use 325-350°F. Place the spatchcocked chicken on the pellet grill, directly on the grill grates with the breast side facing up.

https://www.marthastewart.com/8305039/how-to-spatchcock-chicken
Prepare the Chicken. Place one whole chicken (3 to 4 pounds), breast side down, on a work surface. 2. Remove the Backbone. Starting at thigh end, cut along one side of backbone with kitchen shears. 3. Continue to Remove the Backbone. Turn chicken around; cut along other side. Discard or save backbone for stock.

https://www.bonappeteach.com/how-to-roast-or-grill-a-spatchcock-chicken/
Pat the chicken dry to remove moisture, add a little olive oil to the entire chicken and season with salt and pepper or other herbs and spices if desired. Preheat your oven or your grill (set to indirect heat) to 425 F. and cook your chicken on an elevated baking sheet with a cooling rack to allow the heat to travel above and under the chicken.

https://www.foodnetwork.com/recipes/food-network-kitchen/grilled-spatchcocked-greek-chicken-3364920
Whisk together the olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a

https://www.msn.com/en-us/foodanddrink/recipes/traeger-smoked-spatchcock-chicken/ar-BB1kuBWL
How to Make Traeger Smoked Spatchcock Chicken. Preheat your Traeger pellet grill/smoker (or any smoker) to 180°F.; Season the spatchcocked chicken liberally on both sides with the Montreal

https://www.ocregister.com/2024/06/24/recipes-heres-a-grill-centric-menu-for-your-fourth-of-july-feast/
2 tablespoons extra-virgin olive oil. 4 teaspoons kosher salt. 1 tablespoon sugar. 2 teaspoons grated lemon zest, plus lemon wedges for serving; see cook's notes

https://www.foodandwine.com/best-new-cookbooks-summer-2024-8668200
Tyler Florence's new cookbook makes the case for grilling just about anything.There's spinach artichoke dip, pineapple pizza, and even tres leches cake. It's all guided by the idea that your