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Grilled Spatchcocked Chicken
Grilled Spatchcocked Chicken
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
460 minutes
Spatchcock a chicken by removing backbone and grilling it open for faster, even cooking.
Ingredients:
  • 0.25 cup kosher salt
  • water
  • 1 (4 pound) whole chicken
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 0.5 teaspoon cumin
  • 0.25 cup barbecue sauce, or to taste
Instructions:
  • In a large bowl or Dutch oven, dissolve salt in a splash of water. Submerge the unwrapped chicken in the salt water brine, ensuring it is covered with water. Refrigerate for up to 4 hours.
  • Take the chicken out of the water, let it drain, and gently dry with paper towels. Place the chicken breast-side down on a clean cutting board.
  • Using kitchen shears, carefully remove the backbone from the chicken. Save for another recipe if desired. On the skin side, make a 1/4-inch deep cut into the breast bone and cartilage above it with a sharp knife, then flip the chicken skin-side up.
  • Flatten the center of the chicken breast by pressing down with the heel of your hand to achieve uniform thickness.
  • Mix smoked paprika, garlic powder, cumin, and pepper in a small bowl. Massage the spice blend onto both sides of the chicken, making sure to get some under the skin. Refrigerate the seasoned chicken uncovered for at least 2 hours.
  • Let the chicken sit at room temperature for 10 to 15 minutes before grilling.
  • Heat up your outdoor grill to a perfect medium heat of 375 degrees F (190 degrees C) and give the grate a light oiling.
  • Place the chicken on the preheated grill, bone-side down, and grill for 50-60 minutes until an instant-read thermometer near the bone reads 150°F (65°C). Flip the chicken, brush with barbecue sauce, and continue grilling for about 20 more minutes until no longer pink at the bone and juices run clear. Thermometer near the bone should read 165°F (74°C).
  • Transfer the chicken to a serving platter, cover loosely with foil, and let it rest for 10 minutes. Cut the chicken into 6 pieces and serve with extra barbecue sauce on the side, if preferred.

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