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Ingredients
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2 whole chickens, butterflied
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1 tbsp. salt
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0.5 cup oil (e.g., vegetable oil, olive oil)
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2 tsp. cracked black pepper
Alabama White Sauce
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2.5 cups mayonnaise
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1.5 cups distilled white vinegar
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2 tsp. fresh lemon juice
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2 tbsp. coarsely ground black pepper
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2 tsp. sugar
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2 tsp. salt
1 Food Prep
Start by removing the 2 chickens from the packaging. Check the cavities and remove any giblets.
- Use kitchen shears, sturdy scissors or a chef’s knife to cut all along each side of the backbone, and remove the spine from each chicken.
- Place each chicken cut-side down on a cutting board and press down firmly along the top of the breastbone to flatten it out. Pat your chicken dry.
- Liberally season both sides of each chicken with salt.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: 300°F (Low Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Put each spatchcocked chicken skin side up, over the cooler side of the grate, and cook until the skin on the chicken is golden brown, about 1 hour.
- Once the skin has browned, flip the chickens to cook skin side down, basting both sides with the oil.
Sprinkle the cavity of each chicken evenly with the cracked black pepper and cook the chicken until the internal temperature of the thickest part of the thigh reaches 180°F on a digital meat thermometer, about 1 hour.
- As the chicken nears doneness, combine the ingredients for the Alabama White Sauce in a large bowl.
- Once cooked through, remove each chicken from the grill and submerge them into the bowl of white sauce.
- Remove the chicken from the sauce, and cut in half between the breasts, and then quarter them by cutting between each breast and thigh.
- Serve with the remaining white sauce on the side.
Credit: Recipe created by world champion pitmaster Chris Lilly of Big Bob Gibson Bar-B-Que on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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