Spatchcock Chicken Dinner

Directions

1. Place the whole chicken breast-side down on a cutting board. Use kitchen shears to cut along both sides of the backbone and remove it. Flip the chicken breast-side up, press firmly on the breastbone until it flattens, then pat the entire chicken dry with paper towels.
2. Drizzle the chicken with olive oil on both sides and season thoroughly with your preferred rub, making sure to get under the skin and around the wings and thighs.
3. Preheat the Blackstone Bronco to 350°F and lightly oil the cooking grates. Insert a temperature probe into the thickest part of the breast and another into the thigh.
4. Place the seasoned chicken skin-side up in the center of the main rack. Close the lid and smoke until the breast reaches 160°F and the thigh reaches 170°F, usually 60–75 minutes depending on bird size and chamber stability. When done, remove the chicken and let it rest for 10–15 minutes.
5. While the chicken rests, heat the Blackstone griddle to medium and toss the asparagus with olive oil, salt, pepper, and garlic powder. Place the asparagus on the griddle and cook for 5–6 minutes, turning occasionally until lightly charred and tender. Sprinkle with Blackstone Lemon Peppercorn Seasoning.
6. Drizzle the cherry tomatoes with a little olive oil and place them on the griddle. Sear for 3–4 minutes until the skins blister and the tomatoes soften slightly.
7. Place the lemon halves cut-side down on the griddle and cook for 2–3 minutes until the cut sides are caramelized and fragrant, then remove and set aside.
8. Carve the rested chicken into halves or quarters and arrange it on a platter. Add the grilled asparagus and blistered tomatoes around the chicken. Squeeze the caramelized lemons generously over the top and finish with a light dusting of Blackstone Lemon Peppercorn Seasoning.