Name: Best Grilled Spatchcock Chicken Recipe
Total time: 7 hrs 40 mins
Ingredients: 0.25 cup kosher salt; water; 1 (4 pound) whole chicken; 2 teaspoons smoked paprika; 2 teaspoons garlic powder; 0.5 teaspoon cumin; 0.5 teaspoon ground black pepper; 0.25 cup barbecue sauce, or to taste

Instructions

In a large bowl or Dutch oven, dissolve salt in a little water. Submerge chicken in the saltwater brine, adding enough water to cover. Refrigerate for up to 4 hours.
Remove chicken from brine, drain excess liquid, and pat dry with paper towels. Place chicken breast-side down on a clean cutting board.
Using kitchen shears, cut along both sides of the chicken backbone. Remove the bone and set aside. With skin-side down, cut into breast bone about 1/4-inch deep using a sharp knife. Flip chicken skin-side up.
Place the heel of one hand on top of the other hand's wrist and press down on the center of the breast to flatten it and achieve a more uniform thickness.
In a small bowl, combine smoked paprika, garlic powder, cumin, and black pepper. Rub the mixture onto both sides of the chicken, lifting the skin to apply directly onto the meat. Refrigerate seasoned chicken uncovered for at least 2 hours.
Take the chicken out of the refrigerator and let it sit at room temperature for 10 to 15 minutes before grilling.
Preheat an outdoor grill to medium heat, around 375 degrees F (190 degrees C), and lightly oil the grate.
Place chicken bone-side down on the preheated grill and cook for 50 to 60 minutes. An instant-read thermometer should read 150 degrees F (65 degrees C). Flip chicken skin-side up and brush with barbecue sauce. Grill until chicken is no longer pink, about 20 minutes more. The thermometer should read 165 degrees F (74 degrees C).
Move the chicken to a platter, cover with foil, and let rest for 10 minutes. Cut into 6 servings and serve with extra barbecue sauce.

Best Grilled Spatchcock Chicken Recipe

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