Grilled spatchcock chicken
User Reviews
5
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Prep Time
8 hrs
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Cook Time
45 mins
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Total Time
8 hrs 45 mins
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Servings
4 portions
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Course
Main Course
Grilled spatchcock chicken
Description
This grilled spatchcock chicken recipe starts by spatchcocking a whole chicken, which means removing its spine to flatten it for grilling. The marinade is a mixture of brown sugar, ground cumin, mustard powder, smoked paprika, garlic powder, onion powder, salt, lime juice, olive oil, and chopped cilantro. The chicken is rubbed thoroughly inside and out with this marinade, particularly under the skin and inside the cavity, then refrigerated for at least four hours or overnight for deeper flavor penetration.
Prior to grilling, excess marinade is patted off to avoid flare-ups, wings are tucked back to prevent burning, and the chicken is placed on a preheated grill over indirect heat with legs facing the hotter side. This method ensures the chicken cooks evenly and develops a well-seasoned outer crust while remaining juicy inside.
Serving grilled spatchcock chicken benefits from allowing the citrus and smoked paprika flavors to shine, pairing well with simple sides like grilled vegetables or salads. Because grilling setups differ, close attention during cooking helps manage fat drippings and flare-ups. Alternatively, butchers can prepare the spatchcock cut to save time.
Ingredients
- 1 chicken whole
- 1 tablespoon brown sugar
- 1/2 teaspoon cumin ground
- 1/2 teaspoon mustard powder
- 1 teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon salt
- 1/4 cup lime juice about 2 limes
- 1/4 cup olive oil
- 1/2 cup cilantro and more for garnish, roughly chopped
Instructions
Spatchcock:
- To butterfly or "spatchcock" the chicken, remove it's spine with either a butchers knife or some kitchen shears*
Marinate:
- Combine all ingredients, except for the chicken, in a medium bowl, and whisk to combine. Set aside.
- Flip the chicken breast side down, cut some incisions on the back of the breasts to make sure the the marinade will penetrate well.
- Next, rub the marinade all over the chicken, especially under the skin and in the back cavity. Put put the chicken in a ziplock bag and refrigerate breast side down to marinate for at least 4 hours, preferably overnight.
- Remove the chicken from the fridge about an hour before you intend to grill it.
- Next, remove the chicken from the bag, and pat some of the excess marinade using a paper towel.
- Tuck the wings back so they don't burn while grilling.
Grill:
- Place the chicken on a preheated grill, breast side up with the legs facing the hotter side of your grill, and grill over indirect heat. To do that, turn off the middle burner (if your grill has three), and keep the other two burners at medium to medium-high heat.
- Grill for approximately 40-45 mins, or until an instant read thermometer reads 150F when inserted in the thigh**
- Flip the chicken, and grill it breast side down over direct heat, until the skin is golden brown, and charred, approximately 5 mins**
- Flip the chicken, breast side up again, and using a thermometer inserted in the thigh, check to make sure the internal temperature has reached 165F. If the internal temperature has not yet reached 165F, reduce the heat and continue to cook it breast side up until it does.
- When the thermometer reads 165F, remove the chicken from the heat, place it on a cutting board, or cooling rack, and let it rest for 10-15 minutes before serving.
Bom Apetite!!!
Notes
- Ask your butcher to spatchcock the chicken if you prefer a quicker prep.
- Monitor closely during grilling to prevent flare-ups caused by fat drippings.
User Reviews
Overall Rating
5
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