I’ve been experimenting with different versions of grilled spatchcock chicken.
Writing about spatchcock chicken makes me happy because it always reminds me of my buddy, Spatch.
I start with a chimney of lit charcoal spread evenly across the bottom grate.
Place the chicken bone side down over the coals. I prepped this chicken with an injection of apple juice, salt, sugar and hot sauce.
Close the lid and let the Weber work its magic.
After about 45 minutes the bird will be mighty pretty.
Flip the bird over to crisp up the skin a little.
There is some charring on the bottom of the bird but the rib cage pretty much protects all the meat.
Yep..this bird turned out just fine.
If you are looking for more chicken ideas check out these grilled chicken fajitas from The Mountain Kitchen!
Hope everyone is having a wonderful weekend.