790 minutes
A delicious and crispy grilled chicken, flattened for even cooking and seasoned with olive oil, salt, and fresh-ground black pepper.
0 lb
tablespoons
teaspoons
teaspoons
1. Prepare the Chicken
Using poultry shears or a sharp knife, remove the backbone of the chicken by cutting along both sides of the backbone from top to bottom. Flip the chicken over and press down firmly on the breastbone to flatten it.
2. Season the Chicken
Brush the flattened chicken all over with olive oil, then season generously with salt and fresh-ground black pepper. Cover the chicken and refrigerate it overnight.
3. Preheat and Prepare Grill
About an hour before you’re ready to start grilling, take the chicken out of the refrigerator and let it come to room temperature. Prepare your grill by lighting the coals and waiting until they are medium-hot and covered with white ash. Clean the grill grate and set it about 5-6 inches above the coals.
4. Grill the Chicken
Place the chicken bone side down on the grate. Cook for about 10-15 minutes until the underside is nicely browned. Turn the chicken over and cook the skin side for another 10-15 minutes, until the skin is brown and crispy.
5. Continue Grilling and Monitor
Continue cooking the chicken, turning it every 5 minutes to prevent burning and ensure even cooking. The total cooking time should be about 30-40 minutes. The chicken is done when the skin is a deep golden brown and crispy, and the juices near the thigh bone run clear.
6. Rest and Serve
Once the chicken is cooked through, remove it from the grill and let it rest for about 10 minutes before serving. This allows the juices to redistribute, ensuring that every bite is juicy and flavorful.
A day ahead, season your chicken liberally with salt under and over the skin. This step also dries out the skin, which contributes to crispiness.
A digital instant-read thermometer is indispensable for checking doneness without guessing.
Let the chicken rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender chicken.
Start with a high-quality, preferably organic or free-range chicken. A fresher, well-raised bird will have better flavor and texture.
Master the art of spatchcocking, which involves removing the backbone and flattening the bird. This ensures even cooking and more surface area for the skin to crisp up.
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