Spatchcocked Chicken

SO easy. SO good. SO moist.

I was at the market doing the weekly shopping and saw a “spatchcock” chicken on display, all ready to go. For $18. Right next to it was a chicken likely out of the same hatch, unmolested, for $9. Hey, I’ve got scissors.

It’s rather a pain to remove the chicken’s backbone, but a decent pair of kitchen shears makes it an easy task. One day I’ll buy some. I used a pair of blister-pack Walmart scissors to pretty good effect. Just cut down either side of the backbone and remove it. Then place the chicken breast side up and give it a good whack with the heel of your hand ( or a rolling pin!) to flatten it.

I marinated the bird in Ken’s “House Italian” dressing (also touted as a marinade) for about an hour in a gallon plastic bag, in the ‘fridge.

I fired up the big Weber as the tiny one is, well, just tiny. The chicken was grilled skin-side down for about ten minutes, and turned. After another ten minutes, it was flipped again. I continued to turn it at five minute intervals until the breast measured about 160F.

I’m gonna have to get a photo booth…

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