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–+ servings
Flat Basket Rotisserie Spatchcock Chicken on the Egg

Flat Basket Rotisserie Spatchcock Chicken

We love a spatchcock chicken for a quick meal and we usually cook it direct or indirect. This time we've used the flat basket on the rotisserie on the Big Green Egg. We've kept the seasoning really simple and used just salt and pepper.
Spatchcocking (or butterflying) a chicken is a technique where the backbone is taken out and the meat is flattened. The benefits of spatchcocking a chicken: cooks evenly, reduces cooking time, crispy skin, easy cook, looks impressive.
It's very simple to do, just take a sharp pair of kitchen scissors, ideally shears, and cut along each side of the backbone. Once you've removed the backbone, flip it over, place one hand on top of the other in the centre of the chicken and lean forward applying pressure so that the bird flattens out.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 people
Course: Main Course
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 chicken
  • The rub of your choice or simply salt and pepper
  • oil to baste

Equipment

Grill Temperature

180C temp_icon

Surfaces

LetzQ Spit Rotisserie for Big Green Egg

Method
 

  1. Use a pair of kitchen shears to cut down either side of the backbone, then flip your chicken and flatten it with the palm of your hands.
  2. Brush your chicken with a bit of oil, season with salt and pepper or your spice rub of choice.
  3. Place your chicken in to your Rotisserie Flat Basket. Clip one end of the retaining side in and then squeeze the other end down to tightly hold the chicken.
  4. Cook your chicken at 180°C, don't go too hot, you'll dry it out. You will need to close the air vents on your Egg slightly more than normal for 180°C, as air escapes out past the spit rod at the sides of the Egg.
  5. You're aiming for an internal temperature of 75°C .

Video

Notes

Cooking a large chicken like this will take about 45 minutes normally.
Try to rest your chicken for at least 30 minutes before carving. Just wrap it in good quality foil. Tent it loosely if you want to retain the crispy skin.

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