2 whole chickens, butterflied
1 tbsp. salt
0.5 cup oil (e.g., vegetable oil, olive oil)
2 tsp. cracked black pepper
Alabama White Sauce
2.5 cups mayonnaise
1.5 cups distilled white vinegar
2 tsp. fresh lemon juice
2 tbsp. coarsely ground black pepper
2 tsp. sugar
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.
For safe meat preparation, reference the USDA website.
Light your fire with all new Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.