Finger Lickin Spatchcock Chicken

Once you go spatchcock, you never go spatchback. This method of cooking a whole chicken has all the moistness you would normally get from a roasted or rotisserie chicken, but in a fraction of the cooking time. You’ll never grill individual legs and breasts again.

1 Whole Chicken
Susie Q Seasoning

STEP 1:
Spatchcock the chicken. Lay the whole chicken breast side down, and using kitchen shears, or a sharp, heavy knife, cut along one side of the spine. Spread the chicken apart, flip over, and press down firmly on the breast to flatten.

STEP 2:
Season all sides thoroughly.

STEP 3:
Cook over wood or charcoal, flipping periodically. When finished, separate into leg quarters and breasts.