• Prep Time
    3 HOURS
  • Cook Time
    1.5 HOURS
  • Serving
  • View


I love my Big Green Egg.  In fact, I have two of them – one which is very small and the other is much larger.  This chicken was cooked on the larger grill, and I think it was the best chicken I have ever eaten.  I got the 3.5 pound bird from Fresh Market and asked the butcher to remove the backbone.  I could have done that myself, but it was so nice not to have to!  I was really aiming for a crispy skin and the next time I do this, I might leave the chicken in the frig overnight.  As it was, I let it air-dry in the frig about 3 hours.  But, honestly, this chicken was perfect with moist meat and tasty, crispy skin. I cut the breast meat into chunks and served it on a Caeser salad.  See the recipe for Spatchcocked Chicken Tucci on this site.  I roasted that chicken in the oven.  This one was better, I think.  If you don’t have a Big Green Egg, think about getting one.  It heats up to 1000 degrees and you can do great pizzas in it.  It holds the heat forever so you can slow smoke a pork shoulder all day.  And it’s fun to use!  Once you learn to adjust the top and bottom vents, you can keep a steady temperature for as long as you need.  The pictures below show the bottom and top vents of the grill.  The grill got soooo hot before I closed the lid that I kept the vents almost closed for a couple of hours and maintained a steady 350 degrees.














    Spatchcock the chicken or have your butcher do it! This simply means cutting out the backbone.

    Step 1

    Flatten the chicken on a sheet pan, breast side up. Salt and pepper the bird and sprinkle whatever seasonings you like on it. Put in the frig for at least 3 hours and up to 24 hours.

    Step 2

    Remove the chicken from the frig and rub with mustard to bind the seasonings to the meat. Let the bird sit on the counter for at least 30 minutes. You don't want to roast an ice cold bird.

    Step 3

    Roast at 350 degrees for about an hour. Lift the grill lid and turn the bird over. Lower the lid again. Cook until the breast meat is 165 degrees.

    Step 4

    I served the chicken on a Caeser salad with some toasted Italian bread that was slathered with roasted-garlic-butter. A glass of Chardonnay was perfect with the assertive garlicky salad dressing.

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