Spatchcock Chicken cooked direct on the Kamado Joe Big Joe

In this video, I talk through how I like to prepare and cook spatchcock chicken. This method cooks the chicken directly over the coals, with enough of a gap so the chicken doesnt burn before it cooks! The end result is a perfectly cooked chicken with slightly charred crispy skin, a touch of smoke and juicy succulent meat I've used a dry brine of salt, pepper, fresh thyme, fresh sage & lemon zest then left it uncovered in the fridge for at least 24 hours I hope you enjoy the video. If so, please check me out on other social media platforms below...   / thesmokinelk     / thesmokinelk     / thesmokinelk