Grilled Spatchcock Chicken | Simple Recipe

[@frankblack2020]

That looks incredible....turning the grill on now for my own attempt. Thanks for putting this out there!

[@bpp325]

Nicely done. This is the easiest to follow go-to for a whole grilled bird.👍👍

[@Flyingfinn82]

You should do a even heat test in your Weber with bread slices just to see how even the heat is. Cover the entire grill with white bread, start and two minutes later flip the slices to see how golden each slice is. You’d be surprised how well the Weber is compared to others. Great video!

[@simplegrillrecipes]

Very cool idea. I have never done that.

[@Blessed2bFresh]

Helluva an idea! Much appreciated

[@rfchip9686]

good video. I will give it a try

[@Coolbreeze72]

Right on 😊👍

[@Caribeque]

Good job

[@user-ri9tw6bu1k]

Everything I cut the back bone out, one of my thigh legs always come apart. How can I prevent this from happening?

[@stephenswistchew7720]

Ah spatchcock

[@alanbrooke1711]

I can't understand why people remove the backbone of the chicken when spatchcocking it. Rather just cut down one side of it and open the bird up.

[@friedrichernst6258]

Thighs cook faster so you put them closer to the heat? Makes no sense.

[@jeffbarron5500]

I tried this very recipe yesterday and same result almost raw chicken, med high 45 min ( I did 55 minutes, still only 148) wasted chicken even the dog snubbed it grade d-

[@oldfucker68]

Duck fat instead of olive oil.