A spatchcock chicken is basically a butterflied bird where the backbone is easily removed with kitchen shears, and then the bird is flattened. It cooks quicker than a whole bird and allows you to evenly grill a whole chicken for crispy skin with incredibly moist meat, both light and dark. Another bonus is getting more meat off the bone when carving. It's a bird that you can use for a main meal, finger food and gorgeous warm summer salads, too. After accomplishing the spatchcock method, we found the best way to grill (you'll need a lot of heat initially) is to get out your cast iron skillet and use it on your grill. You'll discover the joy of outdoor cooking with the pleasures of serving a whole bird to friends and family. For a final flourish, final pour and brush Garlic and Tuscan Herb olive oil on both sides towards the end of cooking -- no need for a marinade.  

1 whole chicken, no more than 4 pounds
2 tbsp robust extra virgin olive oil
3 tbsp Garlic olive oil
3 tbsp Rosemary olive oil
1 tsp Kosher salt
1 tsp fresh ground black pepper 
FLEUR DE SAL sea salt for garnish


Preheat grill on high heat. Place cast iron skillet on grill rack and close lid. While waiting for the skillet to heat completely (about 15 minutes) spatchcock the chicken. 

With chicken breast side down, use kitchen shears to cut through bones on either side of backbone; discard backbone. Flip chicken over, trim the wing tips, and press firmly on breastbone to flatten. Pat chicken dry with paper towels, then rub with olive on both sides and generously season with salt and pepper.

Reduce grill to medium-high. Open grill lid. Add a little more olive oil to the skillet to prevent skin from sticking, careful not to touch any part of the skillet with your hands. Place chicken breast side down. If chicken parts are larger than the skillet, not to worry, it will shrink while cooking. Shut grill lid and cook for 25 to 30 minutes until internal temperature reaches 165 degrees, flipping chicken halfway through. Transfer to work surface. Let rest for a minimum of 5 minutes. And brush Garlic and Tuscan Herb olive oil on both sides before serving or alternatively, brush while chicken rests in cast iron pan. No need to marinade. Carve and serve.