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Buttered Spatchcock Chicken

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Ingredients

  • 1 tbsp salt
  • 1 tbsp orange peel
  • 1 tbsp Italian seasoning
  • 1 tbsp garlic powder
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 stick butter

Instructions

  • Combine all ingredients together in a bowl or food processor. Thoroughly mix ingredients together.
  • Pat dry both sides of spatchcocked chicken.
  • Gently use hands to pull the skin away from chicken.
  • Liberally stuff butter mixture in between skin and chicken. Rub the remainder of the mixture on chicken skin.
  • Place chicken on a heavy-duty or cast iron pan.
  • Place chicken in a preheated Bull Grill on medium heat (350 degrees). Cook until the breast has reached an internal temp of 165 degrees.
  • Let rest for 15 minutes before carving.