Flat Iron Chicken

Flat Iron Chicken is one of the fastest and most delicious ways to grill a whole bird. Since it is being cooked from both the top and the bottom it is done in almost half the time. 

Quick and easy, simply:  

  • Cut out the backbone of a whole chicken
  • Season said chicken with seasoning of your choice
  • Quickly and easily bbq the chicken with the use of a large cast iron skillet

 What could be easier then that….

You will need:

  • Cast Iron Skillet
  • Good Poultry Sheers or sharp Knife
  • 1 whole Fryer Chicken
  • Marinade and / or Dry Rub

How it’s Done:

Take your chicken and lay it out breast side down with the tail nearest you. Cut the bird from “Stem to Stern” along either side of the back bone and lay the chicken flat.

Then run your thumb down either side of the keel bone, separating it from the meat. After removing the keel bone, cut off both wing tips. Rinse the chicken under cold water and pat dry. 

From here you can marinate or season the chicken any way you want….the sky’s the limit. 

If your going to marinate, use an oil based marinade. If your going to just use a dry rub be sure to rub the bird down thoroughly with some canola oil or  EVOO (extra virgin olive oil). This will help the rub to adhere to the bird. 

  • Preheat your grill AND skillet on high for at least 10 minutes.
  • Liberally season the bird with dry rub (or marinate)
  • Oil your cooking surface. 
  • Place the chicken bone side down on the cooking grate
  • Using a towel or glove carefully place the Iron Skillet on top of the chicken
  • If using a gas grill, lower the heat to low and close the lid. 
  • After about 10-15 minutes turn the chicken and again place skillet on top
  • After about another 10-15 minutes, I turned the bird again and lightly sprinkled the top with some Mexican Spice Mix.
  • Just before the chicken is done** I squeeze a little Black Magic Finishing Sauce on top to help bring out the flavors. 


Chicken is done when the internal temperature is AT LEAST 165℉. Do not simply look for “clear juices” as an indication of doneness.