Spatchcock the chicken

Spatchcock it. Not even close.

Beer can chicken looks fun, but it’s mostly a gimmick. The beer doesn’t actually steam the meat from inside—it barely boils away. Meanwhile you’re balancing a half-raw bird on a can of hot liquid that can tip over and spill on your coals or, worse, your hand. The skin on the legs and back stays rubbery. The breast often dries out before thighs are done. It’s a pain.

Spatchcocking—cutting out the backbone and flattening the bird—solves every problem. Even thickness means even cooking. Dark meat finishes at the same time as white meat. The whole bird is closer to the heat, so the skin gets crispy all over. It cooks faster too: a 4-pound bird is done in about 45 minutes on a medium grill, indirect heat.

It takes five minutes with kitchen shears. If you’re squeamish, ask your butcher to do it.

You’re already cooking a whole chicken. Make it good.

Future you will thank you when you don’t have to explain why you’re eating burnt chicken with soggy skin.