By Farmer Dan
I'll be honest - I had no idea what Spatchcock chicken was until a year ago. But now I'm a huge fan of this chicken - especially for grilling. In fact, I have a sort of routine during the warmer months: I will often grill a Spatchcock (or two) on Sunday - and have it for dinner. But the leftovers provide a few lunches and dinners during the week. Very convenient - and delicious!
My recipe is about as simple as could be - I take the Spatchcock chicken, rub it with olive oil and kosher salt, and I put it - breast side up - on the side of the grill where there's indirect heat at about 350 degrees. After a half hour or so I check the temperature to see if it's close - and for the last five minutes I put it on the "hot" side of the grill. I let it sit for ten minutes or so - and that's it.