BBQ Grilled Spatchcock Chicken
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Ingredients
- 1 Mary's Organic Whole Chicken
- 1 Oakland Dust The One BBQ Sauce
- 1 Tablespoon brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat your grill to 450°F
- Remove whole chicken from any packaging, pat dry with a paper towel and let rest on a cutting board or sheet pan to allow it to reach room temperature, about 20 minutes.
- In a small bowl, mix together brown sugar, paprika, garlic powder, salt and pepper.
- Spatchcock chicken: using sharp kitchen shears, cut out the backbone of the chicken on both sides and press down with the heel of your hand (breaking the breastbone) to flatten the chicken as much as you can.
- Place the chicken skin-side up on the sheet pan or cutting board and sprinkle the spice mixture all over and under the skin. Give it a good pat down to make sure everything really sticks onto the chicken!
- Transfer chicken to the center of the grill - skin side up - then close the lid and grill for 6 minutes.
- Flip chicken, close the lid again and grill for 6 more minutes.
- Flip chicken and brush with BBQ sauce. Grill with lid open for 24 minutes, flipping every few minutes and generously brushing with BBQ sauce. Internal temperature of the chicken should read 160-165°F before removing from grill.
- Transfer the chicken to a clean cutting board and let it rest for 10 to 12 minutes. Slice and serve with the remaining BBQ sauce. Yum!
