Grilled Spatchcocked Chicken on a Sea Island Forge Kettle
Sea Island Forge Recipe Series with Anya Fernald
Chef, entrepreneur, and open-fire cooking expert, Anya Fernald, shares a master-class
in making a whole chicken over the coals on the Grill.
In this recipe, she prepares an “unbeatable treat”—a smokey, flame-kissed chicken
paired with Brussels sprouts tossed in olive oil, with grilled lemons on the side.
Get the recipe and all Anya’s delicious tips in the video below.
Ingredients
- 1 whole chicken (3 to 4 lbs.)
- Olive oil
- Salt
- Black pepper
- Optional: garlic powder, paprika, lemon juice
Equipment
- A sharp knife or kitchen shears
Directions
Prepare the Chicken
Place the chicken breast-side down on a cutting board.
Using kitchen shears or a sharp knife, cut along each side of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten it.
Season the Chicken
Rub the chicken all over with olive oil, then season generously with salt, black pepper, and any additional herbs and spices you like.
Prepare the Fire
Build a fire suitable for grilling, allowing the coals to become red-hot and creating a
stable cooking surface.
Cook the Chicken
Place the spatchcocked chicken skin-side up on a grill grate over the fire. You can also use skewers to secure the chicken if needed.
Cook for about 30-45 minutes, depending on the heat of your fire, flipping occasionally, until the internal temperature reaches 160-165°F (75°C).
Rest and Serve
Once cooked, remove the chicken from the fire and let it rest for about 10 minutes
before cutting into pieces.
Serve with your favorite sides.
Enjoy your open-fire spatchcocked chicken!