The secret to great Big Green Egg spatchcock chicken is simple: flatten the bird so it cooks evenly, run the Egg at 375°F indirect, and season it hard with Everyday Brunk Original All Purpose Seasoning. You get crackly, golden skin, juicy breast meat, and a whole chicken on the table in about an hour.

Ingredients

  • 1 whole chicken (4–5 lb), patted very dry
  • 2–3 Tbsp Everyday Brunk Original All Purpose Seasoning
  • 1 tsp baking powder (aluminum-free, for extra-crisp skin)
  • 2 Tbsp olive oil or melted butter
  • 4 Tbsp butter, melted, for basting
  • 1 lemon, halved
  • 4–5 sprigs fresh thyme
  • 2 cloves garlic, minced
  • Lump charcoal plus 1–2 chunks of apple or cherry wood (optional)

Instructions

  1. Spatchcock the chicken: set it breast-side down and use kitchen shears to cut along both sides of the backbone. Remove the backbone, flip the bird, and press firmly on the breastbone to flatten it.
  2. Pat the chicken completely dry. Mix the Everyday Brunk Original with the baking powder, rub the chicken with the oil, then season it all over, including under the skin of the breast and thighs. For the best skin, refrigerate it uncovered for 1–12 hours.
  3. Set up the Big Green Egg for indirect cooking: fill it with lump charcoal, add the wood chunks if using, and put in the convEGGtor (plate setter) legs-up with the cooking grate on top. Stabilize the dome temperature at 375°F, about 15–20 minutes.
  4. Place the chicken skin-side up on the grate with the thighs toward the back (the hotter side). Close the dome and cook for 35 minutes.
  5. Stir together the melted butter, garlic, thyme leaves, and a squeeze of lemon. Baste the chicken, put the lemon halves cut-side down on the grate, and close the dome.
  6. Keep cooking for another 15–25 minutes, until the breast reads 160°F and the thighs read 175°F on an instant-read thermometer. The breast will coast to a safe 165°F while it rests. If the skin needs more color, open the bottom vent for the last 5 minutes and let the Egg climb to 400–425°F.
  7. Rest the chicken for 10 minutes, then carve it and squeeze the grilled lemon over the top. Finish with a light dusting of Everyday Brunk Original.

Brunk tip

The baking powder plus an overnight dry rest is what makes kamado chicken skin shatter-crisp. Season early and generously with Everyday Brunk Original, because the salt has time to work into the meat while the skin dries out. Save the backbone in the freezer for stock.