Got a griddle? Did you know you could cook a spatchcock chicken with it? Rotisseries are great, but if you don't have one, it pays (or should we say "saves") to be able to know how to cook a delicious chicken with out it.

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Spatchcock Chicken Recipe

Serves: 4 | Prep. Time: 20 mins. | Grill Time: 55 mins.

Ingredients:

• 1 whole chicken, about 4 ½ lbs.
• 2 tbsp. vegetable oil, divided2
• 1 ½ tsp. kosher salt
• ½ tsp black pepper
• 4 rosemary sprigs
• 4 garlic cloves, peeled and left whole
• 2 tbsp. butter

• 1 ½ lbs. petite Yukon potatoes, cut in half
• 1 tbsp. vegetable oil
• 1 tsp. kosher salt
• ¼ cup fresh parsley leaves, finely chopped

To create a succulent and flavorful chicken on the griddle, start by butterflying the chicken and infusing it with the aromatic essence of rosemary and garlic. For an extra burst of flavor, swap out water for a dry white wine like sauvignon blanc when steaming the chicken.

Directions:

STEP 1: Begin by placing the chicken breast-side down on a work surface and using poultry shears to carefully remove the backbone. Then, cut through the cartilage at the tip of the breastbone and bend it open.

STEP 2:  Trim off the tips and flats of the wings to prevent burning during cooking.

STEP 3: After preheating the griddle for 10 minutes on medium-high heat, spread a tablespoon of olive oil on the surface of the griddle

STEP 4: Next, rub the chicken with another tablespoon of oil, season it with salt and pepper, or your favourite barbecue rub.

STEP 5: Place the chicken on the griddle, breast-side down to lightly sear it until the skin turns dark brown.

STEP 6: Add the rosemary and garlic to the griddle, then flip the chicken onto them with the bone-side down now.

STEP 7: Next, cover it with a basting dome flipping the chicken onto them, bone-side down.

STEP 8: Now, cover with the Basting Dome and get ¼ cup of water or wine under the dome to steam the chicken.

STEP 9: Reduce the heat to medium, and cook until the internal temperature reaches 160°F. Remember to add a little water or wine every 15 minutes - just enough to keep the cooking environment clean.

STEP 10: Once cooked, add butter to the griddle and flip the chicken, breast-side down, until the skin crisps up which will take about 5 minutes. 

STEP 11: Next, let the chicken rest for 10 minutes before slicing.

STEP 12: Meanwhile, toss potatoes in a bowl with oil and salt, then add them to the griddle along with the garlic and rosemary from cooking the chicken. Cover and cook until tender (about 10 minutes) then stir in fresh parsley.

STEP 13: Lastly, carve the chicken, serve with the potatoes, and enjoy your delicious meal!

Thanks to Weber for sharing this original recipe.

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