Spatchcocked Chicken

Spatchcocked Chicken

1 4-5 pound roaster chicken, spatchcocked

1/2 cup butter

3 cloves garlic, minced

1 teaspoon dried herbs (mix to taste)

1 teaspoon butt rub barbecue seasoning

salt and pepper to taste

Mix together the softened butter with the garlic, herbs, and seasoning.

Rinse your chicken and pat dry.

Place your spatchcocked chicken skin side up on a cutting board. Using your fingers, gently loosen the skin from the meat of the breast and thigh. Rub the butter mixture underneath the skin on the breast and thigh, leaving pats of it between the skin and meat.

Rub the butter mixture over the entire bird, paying attention to leave pats in the nooks and crannies of the bird. Lift up the legs, and place pats in the joint areas. Cover the entire surface of the bird, massaging it in.

Season both sides of the chicken with salt and pepper.

Grill* skin side down for 20 minutes, then flip over for another 30-40, and cook until the skin is crispy and the internal temperature is accurate. Let rest for 10 minutes before slicing.

Or, pop into a roaster pan skin side up atop quartered red potatoes in a 425 degree oven for 45 minutes.

*You can top it with a brick if you'd like, but ours was very flexible.