SPATCHCOCKED GRILLED CHICKEN

  • A grill of your choosing
  • One whole chicken
  • Garlic-infused olive oil
  • Salt
  • Pepper
  • Maple BBQ sauce
  1. To spatchcock the chicken, use strong poultry shears or a chef’s knife to cut down either side of the spine. Remove the spine, turn the chicken over and press down to flatten the chicken out to one thickness.
  2. Grill the chicken and rub it down with garlic-infused olive oil, salt and pepper to taste.
  3. When the internal temperature of the chicken reaches 150 degrees, start brushing the chicken with the Maple BBQ sauce until the internal temperature reaches 160 degrees. Remove the chicken from the grill and let it rest.
  4. After the chicken has rested, brush it once more with the Maple BBQ sauce and let the sauce set on the chicken until it becomes tacky.
  5. Cut the chicken into quarters and serve.