Grilled Spatchcocked Chicken

This grilled spatchcock chicken recipe calls for removing the chicken's backbone and spreading it open like a book for quicker and more even cooking.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 345 Calories

Ingredients

• water
• 2 teaspoons garlic powder
• 1 (4 pound) whole chicken
• 2 teaspoons smoked paprika
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon cumin
• 0.25 cup kosher salt
• 0.25 cup barbecue sauce, or to taste

Recipe Instructions

Step 1

Place salt in a large bowl or Dutch oven; add a little water and stir until salt is dissolved. Place chicken in salt water brine; add enough water to cover chicken. Refrigerate up to 4 hours.

Step 2

Remove chicken from brine, drain, and pat dry with paper towels. Place chicken, breast-side down, on a clean cutting board.

Step 3

Cut along both sides of chicken backbone using kitchen shears. Remove bone; reserve for another use or discard. Maintain skin-side down position; cut into breast bone and a bit of the cartilage above the bone about 1/4-inch deep using the tip of a sharp knife. Flip chicken skin-side up.

Step 4

Place the heel of one hand on top of other hand's wrist; press down on the center of the breast using the heel of the hand on top of the cut area to flatten the center and achieve a more uniform thickness.

Step 5

Combine smoked paprika, garlic powder, cumin, and black pepper in a small bowl; rub onto both sides of chicken, gently lifting the skin wherever possible to place some rub directly onto meat. Refrigerate seasoned chicken uncovered for at least 2 hours.

Step 6

Remove chicken from the refrigerator before grilling so it can come to room temperature for 10 to 15 minutes.

Step 7

Preheat an outdoor grill for medium heat to about 375 degrees F (190 degrees C) and lightly oil the grate.

Step 8

Place chicken, bone-side down, onto the preheated grill and cook for 50 to 60 minutes. An instant-read thermometer inserted near but not touching the bone should read 150 degrees F (65 degrees C). Flip chicken, skin-side up; brush with barbecue sauce. Continue grilling until chicken is no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).

Step 9

Transfer chicken to a platter, tent with foil, and rest for about 10 minutes. Cut into 6 servings. Serve with additional barbecue sauce.