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Cooking Instructions

Marinated Flat Chickens

Whole Ranger chickens spatchcocked to lay flat and brined in-house for an extra juicy and standout flavor. The perfect weeknight meal, spatchcocked chickens are the easiest, fastest, and most consistent way to grill or roast a whole chicken.
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Preparation Methods

Grill

  • Grill skin-side up over indirect medium heat, covered, until the thigh joint is almost cooked through and registers an internal temperature of 150° (about 50 minutes).
  • Turnover and grill skin-side down over high heat until the skin is crisped and brown and the thigh joint registers an internal temperature of 165° (about 4 minutes).
  • Remove from heat and rest for 15 minutes before serving.

Oven

  • Preheat oven to 425°.
  • Place chicken on a sheet pan skin-side up (or in an otherwise low-sided oven-safe dish or pan) and place on the middle rack of the oven.
  • Cook until nicely browned and the chicken registers an internal temperature of 165° at the thigh joint (about 45 minutes - 1 hour).
  • Remove from heat and rest for 15 minutes before serving.

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