Cooking a whole spatchcock chicken that is juicy and economical. The process involves drying the chicken, rubbing it with olive oil and seasoning, and cooking it on the grill until the internal temperature reaches perfect doneness.
1: Spatchcock the chicken by removing the spine with shears.
2: Pat the chicken dry and set it on a wire rack in the fridge for 2 hours to dry.
3: Rub olive oil on the chicken and season liberally with your favorite rub.
4: Place the chicken on the grill at 350°F and cook until the internal temperature is around 145°F.
5: Brush melted butter over the chicken and continue cooking until the internal temperature of the breast is 160°F.
6: Rest the chicken for 15 minutes and serve.
