Grilled Spatchcock Chicken Recipe
Grilled Spatchcock Chicken Recipe for tender, flavorful chicken that cooks evenly! Shows how to spatchcock a chicken & why it delivers moist chicken with incredible flavor.
- 2 tablespoons brown sugar
- 2 tablespoons seasoning
- 1 tablespoon paprika
- 1 tablespoon chili powder
- ½ tablespoon ground black pepper
- ½ tablespoon cayenne pepper
Remove the thawed chicken from the refrigerator, remove the innards and rinse the bird off, inside and out. Pat dry the bird and place on a cutting board. With breast side down, using kitchen shears, cut along both sides of the backbone. Remove the backbone and discard or freeze and save for stock.
Using the palm of your hand, press firmly down the breasts and flatten the bird out. Lightly coat the entire chicken with the olive oil.
To make the rub, combine all of the ingredients together thoroughly. Apply the rub liberally to both sides of the chicken.
Pre-heat your grill to about 400 degrees or medium-high heat.
Place the chicken on the grill, breast side down for 20 minutes. Flip the chicken over and finish grilling, breast side up. The chicken is done when the internal temperature of the thickest part of the breast reaches 160 degrees. Once the chicken has finished cooking, remove from the grill, cover loosely with aluminum foil and let rest for 10-15 minutes.
Once the chicken is done resting, carve, serve and enjoy!
Serving: 8g | Calories: 233kcal | Carbohydrates: 7g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 86mg | Potassium: 277mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1054IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 3mg