Kathy has had these for years and swears by them! ​KitchenAid Shears with Soft Grip Handles

Spatchcock Chicken

This recipe is Kathy's go-to for a delicious, healthy, and easy to prepare meal.  She even taught us how to cut the chicken so it lays flat on the roasting rack or BBQ, a technique called Spatchcock. Want to WATCH how this is done? CHECK OUT OUR VIDEO HERE. This specific technique and recipe combine to make one of Robin's favorites and something she requests every time she visits Kathy's place in Arizona. 

• 1 whole chicken

Seasoning Spice Rub made with the following ingredients:

• 2 TBS light brown sugar
• 2 TBS paprika
• 1 TBS salt
• 1 TBS black pepper
• 1 tsp cayenne pepper
  
  

1. Wash, clean, and cut the chicken as spatchcock.  Watch the demonstration video to learn how.
2. Dab with paper towel to remove extra moisture.
3. Rub generously with Seasoned Spice Rub on the top and bottom.
4. Place on wire rack; pace rack on large cookie sheet lined with foil and sprayed with Pam.  That makes the clean-up way easier!
5. Bake at 375-400 for 60-75 minutes or until internal temperature reaches 165 degrees on a thermometer placed in the thickest part of the thigh.  (Follow this link for more info).
6. Remove from oven and let rest for 3-5 minutes before cutting in to pieces, placing on a  platter, and serving.  

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