Chef Andre Rush’s favorite thing to cook for himself is chicken, he says, because “I can literally do it 101 ways.” Here’s one of them: spatchcocked, or butterflied, and grilled. The method calls for flattening the whole bird, which cuts the cooking time in half, helps the white and dark meat cook evenly, and ensures every inch of the skin becomes golden brown and crispy.
Serves 4
- 1 broiler/fryer chicken (3 to 4 pounds)
- Olive oil
- Thyme
- Minced garlic
- Salt and pepper
