Fat Man's Spatch'ed Chicken
When you want crispy skin, juicy meat, and smoky backyard glory, spatchcocking is the move. This bird lays flat, cooks even, and soaks up every bit of that Fat Chick flavor. Not to mention, it looks damn impressive when you set it on the table.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Ingredients
- 1 whole chicken (about 4 pounds), spatchcocked
- 2 tablespoons olive oil
- 3 tablespoons Fat Chick
- 1 half lemon
- Salt and pepper to taste (it may not need it, but if you think it does, we won't be offended)
Instructions
- Preheat your grill to 375°F (indirect heat zone if possible).
- Prep the bird. Pat it dry—moisture is the enemy of crisp. Rub with olive oil, then coat generously with Fat Chick. Get under the skin for bonus points!
- Grill skin-side up for 35–40 minutes with the lid closed.
- Flip skin-side down for the last 10 minutes to crisp things up. Internal temp should hit 165°F in the thickest part.
- Rest 5–10 minutes, before carving. (Optional: Give it a squeeze of fresh lemon before carving—it brings a little zip to all that smoky goodness.)
📝 Fat Man Tips
- If you’ve never spatchcocked a bird, YouTube’s got your back. Kitchen shears, backbone out, press flat. You got this.
- Serve it whole on a cutting board. Carve it hot, serve it proud, and let everyone come back for seconds.