Spatchcock Chicken


  • Big Green Egg
  • Conveggtor
  • Foil


  • 2 whole chicken (3-4 lbs)
  • Choice of Dry Rub Recommended: Lane’s BBQ Seasonings!


Spatchcock the chicken, and season with Lane’s Rub of choice.

Prepare the Egg for indirect, with Conveggtor, at 350-375°F.  Season the chicken.   Put the whole chicken on the grill, meat side up, and cook up to 1-1/2 hours, or until it reaches an internal temperature of 160°F in the breast, and 180°F in the thigh. Remove to a platter and tent loosely with foil. Let rest for 5 minutes. Carve to serve.

Makes 4 servings