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 use the indirect heat method where you turn off half the grill and leave the other half on medium high. You'll discover the joy of outdoor cooking with the pleasures of serving a whole bird to friends and family. For a final flavour flourish, generously 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 Tuscan Herb olive oil
1 tsp Kosher salt
1 tsp fresh ground black pepper 
FLEUR DE SAL sea salt for garnish


Preheat grill on high heat. While waiting for the skillet to heat completely 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. Lightly grease the grates. Turn off half the grill. Place whole chicken breast side down on no-heat side of grill. Cover and cook for 20 minutes. Then flip and cook for additional 5 minutes until internal temperature reaches 160 degrees. Remove from heat and let rest for 15 minutes. This will increase internal temperature to 165°. Brush with Garlic and Tuscan Herb olive oil on both sides while chicken rests. Carve and serve.