Grilled Spatchcock Chicken
Preheat your Evolve Kamado grill to about 160°C. Make sure there are no direct flames.
Mix together the dry rub ingredients and set aside.
Place the chicken on a clean cutting surface breast side down. Starting at the neck area using kitchen scissors, cut along each side of the backbone towards the legs to remove it, cutting through the rib bones as you go. Discard the backbone or freeze for soup stock.
In the center area there will be a triangle of cartilage right where the breastbone starts. Using a sharp knife, cut down a quarter inch and spread the cut area open to reveal the breast bone. Flip the chicken over and press down. Flatten the breastbone using the heel of your hand so that the meat is butterflied and all one thickness.
Sprinkle the dry rub all over the chicken and using your hand rub into the skin to adhere.
Set up your grill for indirect grilling by placing ceramic deflectors on the bottom and grill grates on top. Place the spatchcocked chicken rib bones down on the grill and cook for 50 - 60 minutes or until the internal temperature reaches 74°C.
Baste with you favorite sauce every 20 minutes.
Remove chicken from grill and allow to rest 15 minutes before cutting up into pieces or shredding.
If you want a smoky flavor be sure to add wood chips on coal. Regularly check if more chips need to be added.
2 kg whole chicken
2 teaspoons ground black pepper
2 tsp sweet paprika
2 tsp garlic powder
1 tsp salt
1 tsp celery salt
1/4 tsp ground cumin
1/4 tsp ground coriander