Grilled Spatchcock Chicken
Wood Pellet Recommendation
2 sticks Butter
1/2 Lemon, Juice
1 Tsp Rosemary, Fresh
1 Tbsp Savory Smokehouse Rub
2 Garlic Clove, Minced
One whole chicken, thawed and giblets removed
1 Tsp Thyme
9x13 Baking Pan
Sheet pan or jelly roll pan
Small Mixing Bowl
On a flat work surface, place the chicken breast-side down. Using the kitchen shears, cut out the spine and discard. Flip the chicken over so that it is breast-side up and press down on the chicken to break the breastbone.
In a medium sized bowl, add 2 sticks of softened butter, garlic, rosemary, thyme, fresh lemon juice, and 1 tbsp Savory Smokehouse Rub. Mix together well, set aside.
Place the chicken onto a sheet pan or jelly roll pan. Generously coat the chicken in the butter mixture, then season the chicken with Champion Chicken. Place the meat in the refrigerator for 1 hour to marinate if you choose.
Once the chicken has finished marinating, remove it from the refrigerator. Fire up your Louisiana Grill and set the temperature to 350°F. If you’re using a gas or charcoal grill, set it up for medium heat.
Insert a temperature probe if you choose, into the thickest part of the chicken and place it breast-side down on the grill. Grill for 60-90 flipping the spatchcocked chicken once, or until the internal temperature of the chicken reaches 180°F and the chicken is golden brown.
Remove the chicken from the grill and allow it to rest for 10 minutes. Squeeze the lemons over the chicken before serving if desired.