SPICED SPATCHCOCKED CHICKEN

I have wanted to spatchcock a chicken forever. It is just a funny way of splitting a chicken down the middle, cracking him open and removing some bones, then contorting and tucking his legs under so he lays flat on a grill. Pretty cool. It wasn't the easiest thing to do for the first time, but it seems to me that it'll be a breeze once I get the hang of it. My favorite part about spatchcocking the chicken is how utterly heroic the bird looks when it comes off the grill. Check out this picture of it on the cutting board. I mean, really, is that bird not flexing?? I used Weber's Book of Grilling as a guide to the spatchcocking process. I use this book all the time, especially as a girl (admit it ladies, the grill is a little intimidating.) All the instructions are very clear and make grilling really easy.

How to Spatchcock a Chicken:

1. Start with the chicken breast side down. Using kitchen shears, cut the backbone out. 

2. Flip the chicken and crack open the breasts (like opening a book.) With a very sharp knife, cut the breast bone out. You will make an incision on either side of and under the breast bone, which is the 1" wide flat piece that runs down the middle. Wiggle it out. This part was the hardest. 

3. Your bird will lay flat now. Now you are going to tuck his legs. Make a 1" cut through each thigh, deep enough that goes all the way to the other side. Pull the legs through the cuts you made. 

4. Finally, clip the wingtips.

Indian Spiced Spatchcocked Chicken

1 organic, spatchcocked chicken

1 Tbsp Paprika

1 tsp cumin

1 tsp dried oregano

1 tsp garlic powder

1 tsp turmeric powder

1/2 tsp salt

1/2 tsp pepper

Light your grill. Combine the spices in a small bowl. Pat the spatchcocked chicken dry. Rub spice mixture all over the chicken, inside and out on all sides. Place on the grill bone side down. Grill over medium direct heat for 30 minutes, flipping halfway through. Watch carefully. The chicken is done when an instant read thermometer registers 160º in the breast.