Spatchcock chicken

Russ Warner

Golf Course Industry


  • 1 (3-to-4 pound) whole chicken
  • Your favorite chicken rub or seasoning (I use Killer Hogs AP rub)
  • Olive oil for binder


  • Cut out the backbone of the chicken with some kitchen shears and open it up like a book. This allows for the entire chicken to heat up fast and cook evenly throughout.
  • Spatchcock the chicken the night before, pat it dry and put it in the fridge overnight to completely dry out.
  • Rub the chicken down with olive oil.
  • Coat all sides and apply rub.
  • Preheat smoker or grill to 425; the higher temperature helps get the skin extra crispy.
  • Place the chicken on the grates, skin side up.
  • Cook for 45 to 60 minutes or until the internal temperature in the breast reaches 165 degrees.
  • Remove the chicken from the grill and let rest for 10 to 15 minutes before cutting and serving.
December 2021
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