Ingredients:

*Click on the spice(s) for more suggested uses

Directions:

  • I like to spatchcock my chicken, a simple technique by which you cut the backbone of the chicken out and flatten the bird in order to promote even cooking and nicely browned skin.

  • To Spatchcock, lay your chicken out breast side down on a large cutting board, using a heavy kitchen shears cut along each side of the “Pope’s Nose” or tail on the underside of the chicken all the way up along the neck, repeat this process on the other side of the tail  in order to remove the backbone.  Set backbone aside for the stockpot

  • Next, flip the bird breast side up and push down firmly with both hands to flatten. You might hear a crack as you press down - the goal is to splay the bird out as evenly as possible.

  •  After prepping the bird, set it on a half sheet pan and season liberally on all sides with Hotshot or a rub of your choice. Allow the bird to dry brine at room temperature for two hours or better yet overnight in the refrigerator. If seasoning overnight, bring the chicken to room temperature for two hours before cooking.

  • Light your grill while the chicken comes to room  temperature. For this method you’ll want indirect heat, on a gas grill light one zone (for charcoal, light your fire and push the coals to one side). You're looking for a temperature of 375 - 400 degrees.

  • Place the chicken on the cool side of the grill, breast side up with the legs pointed toward the heat. This technique helps to cook the dark meat through as the white meat cooks more slowly.

  • Close the grill and cook for 15 - 20 minutes. Check the bird to make sure it's coming along - it should be starting to sizzle and lightly brown.

  •  Continue cooking covered for an additional 20 - 30 minutes until a thermometer reads 155 degrees at the thickest part of the breast. You may flip the bird skin side down for an additional few minutes to crisp if desired.

  • Allow the chicken to rest for 10 -15 minutes before serving.