@andrew.zimmern: Crispy skin. Juicy meat. Tangy sauce. Sharp tools. Big payoff. Thats why I don’t grill whole chickens any other way. Spatchcocking helps the bird cook faster, more evenly, and gives you more of what everyone actually wants: crispy skin and big flavor. Shun cutlery kitchen shears get the chicken ready for the grill. I slather it with Alabama white barbecue sauce, then carve it with Shun’s boning knife, a true workhorse in my kitchen. Next week, Shun is releasing that boning knife in the Shiranami line. Trust me, you’re going to want this one Want the recipe? Check the link in my bio.

Andrew Zimmern

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Monday 29 June 2026 22:00:29 GMT