Fast-Cook Spatchcock & Grill Pastured Chicken

Ingredients:

• 1 whole pastured raised chicken (3–4 lbs) from Little Captain Creek Farm
• 3 tbsp olive oil or melted butter
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tsp smoked paprika (optional)
• 1 tsp garlic powder
• 1 tsp dried thyme or fresh sprigs
• 1 lemon, halved

Instructions:

1. Prepare the Chicken (Spatchcock):

• Place the chicken breast-side down on a cutting board.
• Using sharp kitchen shears, cut along both sides of the backbone from tail to neck and remove it completely.
• Flip the chicken breast-side up, then press firmly on the breastbone with your hands to flatten the bird. It should lay flat.

2. Season:

• Pat the chicken dry with paper towels.
• Rub olive oil or melted butter all over the skin.
• Mix salt, pepper, smoked paprika, garlic powder, and thyme, then evenly season the chicken on both sides.
• Squeeze lemon juice over the chicken and tuck lemon halves near it on the grill for extra aroma.

3. Preheat and Grill:

• Preheat your grill to medium-high heat (about 400°F).
• Place the chicken skin-side down on the grill.
• Because the chicken is flattened, it cooks much faster and more evenly than a whole bird — about 15–20 minutes per side.
• Grill the first side until the skin is crispy and golden, then flip and grill the other side until the internal temperature reaches 165°F (check at the thickest part of the thigh).

4. Rest and Serve:

• Remove the chicken from the grill and let it rest for 10 minutes to let the juices redistribute.
• Carve and enjoy your perfectly cooked, juicy chicken!