Chef Andre Rush’s favorite thing to cook for himself is chicken, he says, because “I can literally do it 101 ways.” Here’s one of them: spatchcocked, or butterflied, and grilled. The method calls for flattening the whole bird, which cuts the cooking time in half, helps the white and dark meat cook evenly, and ensures every inch of the skin becomes golden brown and crispy.
Serves 4
- 1 broiler/fryer chicken (3 to 4 pounds)
- Olive oil
- Thyme
- Minced garlic
- Salt and pepper
Preheat the grill with zones for direct heat and indirect heat.
Place the whole chicken on a cutting board with the breast-side down. Locate the backbone along the center of the chicken. Starting at the tail, use a sharp pair of kitchen shears to cut alongside the spine. Try to cut as close as you can to the backbone so you don’t risk cutting any other joints. You may feel a little resistance as you cut through certain rib bones of the bird; in this case, press down on the shears with both hands.
Rotate the chicken 180° so the uncut side is closer to your dominant hand. Cut along the bone again and remove the backbone from the chicken.
Flip the bird over so that the breast side is facing up. With two hands (and a little bit of hulk-strength), press down firmly on the center of the bird until you hear a crack. This is the wishbone breaking. Voila! Your bird is successfully spatchcocked.
Rub the chicken with olive oil. Season with thyme, garlic, and pepper (salt optional) to taste.
Place the chicken skin-side down over direct heat. Cover and let cook for 10 to 15 minutes. Take a peek. The bird should look nicely charred. However, keep a careful eye on the grill; any fat that drips from the bird can cause the fire to flare up.
Next, turn the chicken over (skin-side up) and move it over to indirect heat. Cover and grill for about 30 minutes longer.
Use a thermometer to check if the chicken is ready. The thigh should read between 170 and 175°F. Using a pair of long-handled tongs, carefully remove the bird from the grill. Be sure not to pierce the skin. Let the bird rest for at least 10 minutes before serving; the chicken needs to sit in order for the juices to lock into the meat. Don’t fret: Even after 10 minutes, it’ll still be plenty warm enough to serve!
From July Issue, Volume 3
