Spatchcock Grilled Chicken
Juice, tender, grilled chicken rubbed with herbs and spices and flatted for grilling. Spatchcocking the chicken allows it to cook evenly.
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Servings: 6
Ingredients
- 1 Whole chicken
- 2 tbsp brown sugar
- 2 tbsp cubed cold butter
- 1 tbsp dried thyme
- 1 tbsp paprika
- 1 tbsp ground sage
- Salt and pepper
Instructions
- Remove the chicken from the refrigerator 30-45 minutes before preparation.
- Remove the chicken gizzards from the middle of the chicken.
- Pat it dry with a paper towelPreheat grill to 400°.
- Lay the chick on a cutting board breast-side down.
- Find the backbone down the middle of the back.
- Using sharp kitchen shears, cut on both sides of the backbone and remove it.
- Flip the chicken over, and press down on it to flatten.
- Lift a corner of the skin and add the cubes of butter.
- Mix the herbs and spices and liberally coat both sides of the chicken.
- Place the chicken, skin side down on the grill over direct heat for 10 minutes or until the skin starts to carmelize and crisp.
- Flip the chicken over and cook until the internal temperature is 160-163° (Chicken should be cooked to 165° but removing it from the gill a few degrees early will allow the chicken to continue to cook while it is resting.)
- Remove the chicken from the grill, cover it with foil, and let it rest for 15-20 minutes.
- Carve and serve the chicken.
Notes
Krazy Kitchen Mom Tips
- Be sure to let the chicken sit at room temperature for 30-45 minutes before preparation and grilling.
- Also, be sure to let the chicken sit to come to temperature and distribute all of the juices for 15-20 minutes before carving.
- Use a sharp pair of kitchen shears for removing the backbone (spatchcocking). I have two pairs of kitchen shears, one for meat and poultry and the other for fruits and vegetables.
- BONUS TIP: If you really don't care to spatchcock your own chicken, your butcher will be happy to do it for you.