Spatchcocked Grilled Chicken
Rubbed with a smoky spice mix, our recipe for grilled spatchcocked chicken could not be easier. Let your grill do the heavy lifting while you whip up a garlicky herb sauce to serve on the side.
Start cooking
Ingredients
Method
In a small bowl, combine the brown sugar, paprika, garlic powder, pepper, and 1 tablespoon of the salt.
Pat chicken dry using a paper towel. Rub the chicken with spice mixture, completely coating its skin.
Heat the grill over medium-high heat, 350-400°F (see Note 2)
Once the grill is hot, brush the grates with the olive oil. Grill the chicken, skin-side down, over direct heat, until crispy and lightly charred, about 5 minutes. Reduce the heat to low, 250-300°F, then flip the chicken and continue grilling until the skin is golden brown, the juices run clear, and the internal temperature of the thickest part of the chicken reaches 165°F on an instant-read thermometer, about 45 minutes.
Meanwhile, in the base of a blender or food processor, combine the basil, cilantro, green onions, garlic, mayonnaise, lemon juice, and the remaining ½ teaspoon of the salt. Blend on high until smooth, about 3 minutes.
Transfer the chicken to a cutting board and let rest for 10 minutes. Carve and serve family-style with the green garlic sauce on the side.