Springtime kicks off the grilling season, and this spatchcocked (butterflied) grilled chicken is just the ticket to get the taste buds jumping!
SERVES-8 / COOK TIME: 50 min /
PREP TIME: 10 min / CALORIES: 563
1 tbsp Brown sugar
1 tbsp Salt
1 tbsp Paprika
1 tbsp Garlic powder
1 tsp Pepper
5 lb Chicken, spatchcocked
2 tbsp Olive oil
10 Basil leaves, packed
1/3 cup Cilantro leaves, packed 4 Green onions, roughly chopped 6 Garlic cloves
3/4 cup Mayonnaise
1/2 tsp Salt
2 tbsp Lemon juice
1. In a small bowl, mix together the brown sugar, paprika, garlic powder, salt and pepper.
2. Pat chicken dry using a paper towel. With your hands coat the chicken on all sides with the spice rub.
3. Heat your grill to medium high heat.
4. Once grill is preheated, brush grates with olive oil. Grill the chicken skin side down over direct heat, until golden brown, crispy and lightly charred, about 5 minutes. Turn the heat down to low, ip the chicken over. ** Continue to grill until skin is golden brown all over, juices run clear, and an instant read thermometer inserted into the thickest part of the meat registers 165°F. is will take about 45 minutes.
5. While the chicken is cooking add the basil, cilantro, green onions, garlic cloves, mayonnaise, salt and lemon juice to a blender and blend on high and set aside.
6. Once the chicken is cooked remove from the grill let it rest for 10 minutes before carving. Serve alongside the green garlic sauce and enjoy!
**If using a charcoal grill, move chicken away from indirect heat while cooking to be sure you don’t dry it out. is method may take longer than 45 minutes, so be sure to use a thermometer for doneness.
How To Spatchcock a Chicken
Most any butcher will be happy to spatchcock a whole chicken for you, saving you time and mess, but it’s also easy enough to do yourself. Good kitchen tools and a little confidence are all you need to spatchcock, or butterfly, a chicken at home. Here’s how to do it yourself:
- Cut the backbone out of the chicken, starting from the thigh end and working upwards. You’ll snip through the rib bones as you go, but it shouldn’t be too hard—a good, sharp pair of poultry shears or kitchen scissors really help with this step. Get as close to the backbone as you can, and once you’ve removed it, don’t toss it! It’s great for making chicken stock.
- Flatten that bird! Flip the chicken over so that it is skin-side up, and press down hard on the breastbone to flatten the chicken out. Remember: the goal is to make the chicken as evenly-splayed out as possible for quick, even cooking on the grill.
P.S. Friendly reminder—don’t rinse your chicken! And wash your hands super thoroughly before and after handling raw chicken. And, while we’re talking chicken and food safety, always check that your chicken has reached an internal temperature of 165°F before you pull it