How to Grill a Spatchcocked Bird
Mastering Fast and Even Poultry BBQ Techniques
Grilling a spatchcocked bird is a technique that has been gaining popularity among BBQ enthusiasts for its ability to cook poultry more evenly and reduce cooking time. Spatchcocking involves removing the backbone of the bird and pressing it flat so that it cooks more uniformly when exposed to direct or indirect heat. This method is ideal for those who want to enjoy a perfectly grilled chicken or turkey with crisp skin and juicy meat.
The process begins with preparing the bird by pat drying, cutting out the backbone, and flattening the breastbone. Once the bird is spatchcocked, it's ready for seasoning, which can range from a simple application of salt and pepper to a more complex rub or marinade. The seasoned bird is then placed on the grill, and the heat is carefully managed to achieve a golden, crispy exterior without overcooking the delicate flesh beneath.
Ensuring proper cooking is as crucial as the preparation. Grilled over medium-high heat, the bird is initially cooked skin-side down to develop a nice char, and then it's flipped to allow the meat to cook through without burning the skin. Cooking times can vary depending on the size of the bird and the grill's temperature, but meat thermometers are useful tools to check for doneness. With its practicality and impressive results, spatchcocking might just be the ultimate technique for the perfect grilled bird.
The Basics of Spatchcocking a Bird
Spatchcocking is an efficient method to prepare poultry for even cooking on the grill. This technique involves removing the backbone and flattening the bird, significantly reducing cooking time.
What Is Spatchcocking?
Spatchcocking, also known as butterflying, is a method of preparing a bird for cooking where the backbone is removed. This allows the bird to lay flat, which promotes uniform cooking and faster preparation times. By opening the bird and pressing it flat, the breastbone is also cracked, providing a more even surface for grilling.
Tools Needed: Kitchen Shears and Cutting Board
To spatchcock a bird, two main tools are required:
Kitchen Shears: A robust pair of kitchen shears is essential for cutting through the bird's bones cleanly and efficiently.
Cutting Board: A large, sturdy cutting board provides a stable work surface to handle the bird safely and hygienically.
The process simply involves placing the bird breast-side down, locating the backbone, and using the shears to cut along both sides of it. After removing the backbone, the chef then flips the bird over and presses down firmly on the breastbone to flatten it.
Preparing Your Chicken for Grilling
Grilling a spatchcocked chicken reduces cooking time and ensures even cooking. Proper preparation is essential for achieving juicy meat with crispy skin.
Removing the Backbone and Flattening the Chicken
The first step is to remove the backbone of the whole chicken. Using kitchen shears, one should cut along each side of the backbone and remove it. Next, the cook should flip the chicken breast side up and firmly press down to flatten the chicken.
Rinsing and Drying the Bird
After removing the backbone, the chicken needs to be rinsed under cold water. Then, it's crucial to thoroughly dry the skin and cavity with paper towels; this helps the skin to crisp up during grilling.
Brining for Juicier Meat
For a juicier grilled chicken, a brine solution consisting of water, kosher salt, and optional flavorings like sage and thyme, can be used. The chicken should be fully submerged in the brine for a few hours or overnight in the refrigerator.
Seasoning: Creating a Flavorful Dry Rub
A dry rub with kosher salt, black pepper, garlic powder, paprika, thyme, and a pinch of cayenne pepper enhances flavor. This rub should be applied liberally over the entire surface of the chicken, both on and under the skin.
Applying Oil for Crispy Skin
Finally, brushing the chicken with olive oil or another preferred cooking oil before grilling will help achieve a crispy skin. The oil will also help the dry rub adhere to the chicken and prevent it from sticking to the grill grates.
Grilling Technique
Grilling a spatchcocked bird involves specific techniques to ensure even cooking, optimal flavor, and appealing presentation. From setting up the grill to creating the quintessential grill marks, each step is critical.
Setting up the Grill: Charcoal vs. Gas Grill
When opting for a charcoal grill, one must first ignite the briquettes or lump charcoal using a chimney starter. After about 15 minutes, when they display a light coating of ash, they're ready to be spread on one side for indirect cooking or equally for direct grilling. For a gas grill, preheat on high for 10 minutes then adjust the burners to create a hot side for direct heat and a cooler side for indirect heat.
Direct Heat vs. Indirect Heat
Direct heat is necessary to achieve a flavorful char and crispness, while indirect heat allows the bird to cook through without burning. Positioning the spatchcocked chicken starts on the cooler part of the grill, avoiding flare-ups and encouraging a gradual internal temperature rise. Later, it's transferred over to the direct heat to finish and develop those sought-after grill marks.
Placing the Bird on the Grates
The chicken must be placed skin-side up on the grill grates over the indirect heat zone. This position ensures that the heat circulates around the chicken, cooking it evenly without direct exposure to the flames, which could cause the skin to burn before the inside is fully cooked.
Using a Lid for Even Cooking
Covering the grill with a lid forms an oven-like environment, which is essential for even cooking. The temperature inside should ideally be maintained around 375-400°F (190-200°C). A closed lid prevents heat from escaping and promotes a uniform temperature around the bird, cooking it thoroughly.
Grill Marks and Presentation
To achieve those distinct, appetizing grill marks, one must place the spatchcocked bird skin-side down on the direct heat area after it is nearly done cooking through. Pressing it lightly ensures contact with the hot grates, searing it briefly on each side. The presentation of grilled chicken, highlighted by striking grill marks, not only adds visual appeal but also suggests a mastery of grilling technique.
Cooking Times and Temperature Control
Grilling a spatchcocked bird requires precise cooking times and temperature control for optimal results. A meticulous approach to monitoring the bird's internal temperature ensures it's cooked to perfection while preventing overcooking.
Estimating Cooking Time Based on Chicken Size
The cooking time for a spatchcocked bird on the grill primarily depends on the weight and size of the chicken. Here's a general guideline based on chicken size:
Small Chicken (3-4 lbs): 30-40 minutes
Medium Chicken (4-5 lbs): 40-50 minutes
Large Chicken (5-6 lbs): 50-60 minutes
These times are approximate and can vary depending on the grill's temperature, the consistency of the heat source, and external conditions like the wind or ambient temperature.
Monitoring Temperature with a Meat Thermometer
The most reliable way to ensure the poultry is cooked safely and to the right doneness is by using a meat thermometer. A bird's internal temperature is a critical indicator of its cooking status. The Centers for Disease Control and Prevention (CDC) recommends a safe internal temperature of 165°F.
Breast: Aim for an internal temperature of 165°F.
Thigh: Look for an internal temperature of 175°F to ensure the dark meat is fully cooked.
To monitor the bird's temperature efficiently:
Preheat the grill and prepare it for cooking with indirect heat if necessary.
Place the bird on the grill, and periodically check temperatures in both the breast and thigh.
Use an instant-read thermometer for quick, accurate readings.
Move the bird to direct heat for a final crisping if desired after the internal temperature nears the target.
Rest the bird for a few minutes post-grilling to allow the juices to redistribute.
Post-Grilling Tips
After your bird has been skillfully grilled to perfection, the steps you take before it reaches the plate can make a considerable difference in flavor and texture.
Resting the Chicken for Optimal Juiciness
Once off the grill, the chicken should rest. This allows it to reabsorb its juices, ensuring each bite is succulent. Place the chicken on a cutting board and tent loosely with foil, letting it rest for approximately 10-15 minutes before carving.
Carving and Serving
With your chicken well-rested, it's time to carve. Use a sharp knife to carefully separate the breasts, wings, thighs, and legs, taking care not to shred the meat. Serve the pieces on a pre-warmed platter to keep the chicken warm for your guests, showcasing the juicy chicken in an appetizing display.
Making Use of Leftovers
Any leftover chicken can be a versatile ingredient for future meals. It can be stored in the refrigerator for 3-4 days or frozen for later use. Consider dicing the chicken for salads, shredding it for tacos, or slicing it for sandwiches, all of which make for a delightful subsequent meal.
Final Touches and Serving Suggestions
After skillfully grilling a spatchcocked bird, the final touches enhance flavor and presentation, while well-chosen sides complete the meal.
Applying BBQ Sauce
When the bird reaches the final stages of grilling, one can brush it with a BBQ sauce to create a caramelized, slightly charred exterior. A sauce containing sugar and citrus like lemon juice can balance both sweetness and tang, complementing the smoke from the grill. To ensure even coverage, use a basting brush to apply the BBQ sauce in a thin, even layer.
Accompaniments and Side Dishes
A well-rounded meal includes a variety of side dishes that complement the main course. Choose sides that include:
Grilled vegetables (What wine goes well with grilled vegetables?) - bell peppers, zucchinis, and asparagus.
Starches - baked potatoes or cornbread.
Salads - a fresh green salad or a tangy coleslaw.
To further enhance the flavor profile of the bird, consider serving it with a side of chicken stock or stock-based gravy. Using stock infuses an additional layer of savoriness, which pairs perfectly with both the bird and the sides.
