Here you’ll find a grilled spatchcock chicken recipe so tasty that you absolutely have to give it a try. This recipe can be done on any grill, however in this tutorial we use the Primo Oval XL, the only ceramic grill that’s Made in America…

Grilled Spatchcock Chicken On The Primo Oval XL!

If you’ve never spatchcocked a bird, don’t worry. Spatchcocking (or butterflying) a bird, is a type of preparation typically done on game birds like duck, turkey or chicken. It “flattens” the bird out on the grill, and allows it to cook faster.

To do this, get your kitchen scissors and cut alongside the spine on both sides to remove it. Then, with the assistance of a knife, expose the kiel bone. Work your fingers underneath the bone and remove it. Your chicken should now be able to lay down flat!

Quick tip: If you want crispy skin on your grilled chicken, leave it uncovered in your refrigerator overnight. This will allow the moisture that seeped into it while it was packaged to dry out.

Before seasoning the bird, rinse it with cold water and pat it dry with a paper towel.

Give the skin a light coating of vegetable oil. This will also help towards nice, crispy skin.

Then season with your favorite chicken rub on both the skin side and the inside. Allow the bird to sweat through the rub while you’re setting up your grill.

If you are cooking on the Primo Oval XL, use the firebox divider to partition the firebox in two. Fill one half with lump charcoal, while leaving the other half empty, to create two “zones” of heat.

Light the charcoal with the bottom damper fully open to get the grill up to temp, and place the grates on the upper position. Close the lid and let the pit come up to 350º-375ºF.

Once you’re in that temperature range, it’s time to place the bird on. Position the chicken over the side with no charcoal, with the breasts facing away from the heat. Keep in mind that opening the lid even for a short time means you’ll lose some heat, so once you close it again, monitor the temperature and make necessary adjustments to stay in the 350-375ºF zone.

Cooking time will be about 15 minutes per pound of chicken. Keep in mind, this is only a guideline. The only way to safely tell when a bird is done is using a meat thermometer. You’re looking for an internal temperature of 165ºF in the thickest part of the breast. Pull off the heat at 163ºF, and let carryover temperature cook it to 165.

Enjoy cooking (and eating) your grilled spatchcock chicken!

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