On a Jumbuck Spit, How to Cook a Butterflied Chicken! -

This image shows a a butterflied chicken and gyros cooked on a jumbuck spit — Butterflied chicken on a Jumbuck Spit

This is a super simple thick spitting technique and a delicious way to cook chicken! It would take more than 2 hours to cook this chicken whole as it is on the spit with the prongs!

By doing it this way in the Flaming Coals Spit Rotisserie Multi-Use basket, we will be able to reduce the cooking time to about an hour (depending on the weight of the chicken). Because the basket compresses everything, the chicken cooks nicely and evenly.

This image shows a butterflied chicken on a basket — Butterflied Chicken on a Rotisserie Basket

Preparing the chicken:

The simplest way to butterfly the chicken is with scissors. We’ll remove the backbone with scissors (or a very sharp knife). Find the backbone and make a small incision, then follow that cut all the way up. Rep the procedure for the opposite side of the backbone.

You’ll hear cartilage snap, and you’ll know you’re on to something good!

This image shows a man holding the whole chicken — Remove any excess membrane and remove the excess skin.

After removing the spine/backbone, you can lightly clean the chicken, removing any excess membrane and skin.

Pro-tip: if you’re trying to get crispy skin you need it to be dry! You can try patting it dry with paper towels.

Flatten the chicken on your prep table or chopping board after separating the rib cage. Turn the chicken legs inside out. If you want, you can make incisions and insert the wings, as well as tie the legs together, but we didn’t do that in this recipe.

For a full flavour punch, season the chicken with Flaming Coals Gyro Season. However, feel free to substitute your preferred rub! Apply a light coating to the entire chicken (both sides), making sure to lift the legs and wings to ensure that everything is completely covered.

This image shows a whole chicken inside the Rotisserie Basket — Chicken on the Rotisserie Basket

Seasoning should be rubbed in. Close the lid and place the chicken in the basket. Position your basket on the spit shaft.

Place the shaft on the Jumbuck mini spit roaster that has been pre-heated with lump charcoal; we used the Flaming Coals Charcoal Starter wand to get it going.

This image shows a Jumbuck Mini Spit Roaster with a butterflied chicken and gyros on it. — Jumbuck Mini Spit Roaster

Using a meat thermometer, keep an eye on your cook and enjoy the aromas and sights of your chicken cooking

When the internal temperature of the chicken reaches 165-167 degrees Fahrenheit, remove it from the heat.

Enjoy