If you aren’t spatchcocking your chicken on the Weber grill, you’re missing out! Spatchcocking means even cooking, insanely juicy meat, and that perfect crispy charred skin every single time.
Ingredients & setup
- Method: Spatchcock whole chicken
- Grill: Weber Charcoal Kettle
- Binder: Yellow mustard
- Seasoning: Kinder’s SPG + Kinder’s Grilled Chicken
How to make it
- Spatchcock the chicken: Cut out the backbone and press the bird flat so it cooks evenly on the charcoal.
- Binder: Pat the chicken dry, then coat with yellow mustard so the seasoning sticks.
- Season: Cover both sides with Kinder’s SPG and Kinder’s Grilled Chicken seasoning.
- Grill: Fire up the Weber Charcoal Kettle and cook the chicken until it hits the grill master temps below.
- Rest a few minutes, carve, and dig in.
Grill master temps
- Pull breasts at 165°F
- Pull thighs at 185°F (for super tender dark meat!)
Save this for your next weekend BBQ. What’s your go-to chicken seasoning?
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This is the Weber charcoal kettle I grilled this chicken on, plus the Kinder’s seasonings I used — The Blend (SPG) and Grilled Chicken.
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