The recipe is easy and works every single time for the most moist chicken you have ever served.
In this method of cooking chicken you remove the backbone and flatten the chicken. This exposes more skin to crisp up in the oven while also cooking the chicken more evenly and quickly. You need a good kitchen shears to remove the backbone.
If you are using an organic whole chicken, save the backbone and the rest of the bones to make homemade stock, it’s way easier and cheaper then buying stock at the store – and better for you!
- ¼ c softened butter (clarified butter if Whole30)
- 1 Tbl chopped fresh thyme
- 1 Tbl chopped fresh oregano
- 1 Tbl minced garlic
- 1 T lime or lemon zest
- 1/2 t salt
- 1/2 t pepper
- 1 whole (4-5 pound) chicken – giblets and backbone removed
Prepping the Chicken
- Place the chicken breast-side down on a clean work space with the legs facing towards you.
- Cut out the backbone with a kitchen shears.
- Discard the backbone or save it and use it for homemade stock.
- Flip the chicken over so the skin side is facing up.
- Use the palm of your hand to press down and flatten the chicken.
- To prepare rub mixture:
- In a small bowl, stir together butter, herbs, zest, garlic, salt, and pepper.
- Carefully separate the skin from the chicken and rub the mixture under the skin of the chicken.
To Prepare on the Grill
- Preheat your grill to high heat (400 – 450 degrees).
- Preheat a 12” cast iron skillet on the grill for 15 minutes.
- After the chicken is prepped place the chicken, skin side down, in the skillet.
- Place a second skillet or a foil wrapped brick over the chicken to help flatten.
- Cook on the grill, covered, 20 minutes.
- Remove the top skillet and carefully turn the chicken.
- Place the skillet over the chicken again and cook, covered about 20 minutes or it reaches 165 degrees.
- Carefully remove from your skillet
- Let rest for 10 minutes.
- Cut into quarters and ENJOY!