Small Grill Alternatives to Beer-Can Whole Chicken: Spatchcock and Two-Zone Roast on the Grill

How to Make Small Grill Alternatives to Beer-Can Whole Chicken: Spatchcock and Two-Zone Roast on the Grill

1. 1

   Step 1: Spatchcock and season the chicken

   Place the chicken breast-side down on a cutting board and use kitchen shears to cut out the backbone, then press firmly on the breastbone to flatten. Pat the bird dry with paper towels, rub all over with olive oil, then season generously with kosher salt, black pepper, garlic powder and smoked paprika, rubbing some seasoning under the skin and tucking a few thyme sprigs under the breasts; zest the lemon over the bird and save the lemon for later.

   For this step

   • 1 wholeWhole chicken (3–4 lb)
   • 2 tbspOlive oil
   • 1 tbspKosher salt
   • 1 tspFreshly ground black pepper
   • 1 tspGarlic powder
   • 1 tspSmoked paprika
   • 1 wholeLemon
   • 4 sprigsFresh thyme
   
2. 2

   Step 2: Build a two-zone fire on the small grill

   Light a full chimney of charcoal and when the coals are hot, arrange them on one side of the kettle so you have a direct-heat zone and an indirect zone. Leave the other side empty for roasting; if using, tuck a small drip pan on the indirect side under where the chicken will sit to catch drippings and help stabilize the temperature.

   For this step

   • 2 1/2 lbCharcoal briquettes or lump charcoal
   
3. 3

   Step 3: Sear over direct heat

   With the grill lid open, place the chicken skin-side down over the hot coals and sear for 5–8 minutes until the skin is deeply golden and blistered, watching closely to avoid flare-ups. Use tongs to rotate the bird if one area is scorching, and keep the lid open during this brief sear to control flames.
   
4. 4

   Step 4: Roast on the indirect side with butter and lemon

   Move the chicken to the indirect side, breast-side up, with the thicker part toward the hotter zone; place a knob of the butter on the breast and add the reserved lemon half cut-side down in the drip pan or next to the bird. Close the lid and roast maintaining a grate temperature of about 350°F (175°C) until a digital thermometer reads 160–165°F (71–74°C) in the thickest part of the breast and 175°F (79°C) in the thigh, about 35–45 minutes more depending on bird size.

   For this step

   • 2 tbspUnsalted butter
   
5. 5

   Step 5: Finish and rest

   If you want extra crispness, transfer the chicken back over direct heat for 1–2 minutes skin-side down, then remove the bird and loosely tent it with foil. Let the chicken rest for 10–15 minutes so juices redistribute; the carryover will bring the breast to the safe final temperature.
   
6. 6

   Step 6: Carve and serve

   Cut away the legs and thighs, then slice the breasts against the grain and serve with the roasted lemon and pan juices. Use the leftover drippings for a quick sauce or serve with grilled vegetables or a simple salad for a complete small-grill meal.
   

1. Place the chicken breast-side down on a cutting board and use kitchen shears to cut out the backbone, then press firmly on the breastbone to flatten. Pat the bird dry with paper towels, rub all over with olive oil, then season generously with kosher salt, black pepper, garlic powder and smoked paprika, rubbing some seasoning under the skin and tucking a few thyme sprigs under the breasts; zest the lemon over the bird and save the lemon for later.
2. Light a full chimney of charcoal and when the coals are hot, arrange them on one side of the kettle so you have a direct-heat zone and an indirect zone. Leave the other side empty for roasting; if using, tuck a small drip pan on the indirect side under where the chicken will sit to catch drippings and help stabilize the temperature.
3. With the grill lid open, place the chicken skin-side down over the hot coals and sear for 5–8 minutes until the skin is deeply golden and blistered, watching closely to avoid flare-ups. Use tongs to rotate the bird if one area is scorching, and keep the lid open during this brief sear to control flames.
4. Move the chicken to the indirect side, breast-side up, with the thicker part toward the hotter zone; place a knob of the butter on the breast and add the reserved lemon half cut-side down in the drip pan or next to the bird. Close the lid and roast maintaining a grate temperature of about 350°F (175°C) until a digital thermometer reads 160–165°F (71–74°C) in the thickest part of the breast and 175°F (79°C) in the thigh, about 35–45 minutes more depending on bird size.
5. If you want extra crispness, transfer the chicken back over direct heat for 1–2 minutes skin-side down, then remove the bird and loosely tent it with foil. Let the chicken rest for 10–15 minutes so juices redistribute; the carryover will bring the breast to the safe final temperature.
6. Cut away the legs and thighs, then slice the breasts against the grain and serve with the roasted lemon and pan juices. Use the leftover drippings for a quick sauce or serve with grilled vegetables or a simple salad for a complete small-grill meal.