Spatchcocked Grilled Chicken
  1. In a small bowl, combine the brown sugar, paprika, garlic powder, pepper, and 1 tablespoon of the salt

  2. Pat chicken dry using a paper towel

  3. Rub the chicken with spice mixture, completely coating its skin

  4. 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

  5. Grill the chicken, skin-side down, over direct heat, until crispy and lightly charred, about 5 minutes

  6. 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

  7. 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

  8. Blend on high until smooth, about 3 minutes.Transfer the chicken to a cutting board and let rest for 10 minutes

  9. Carve and serve family-style with the green garlic sauce on the side

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇺🇸American

Occasions🍗Barbecue👨‍👩‍👧‍👦Family Gathering

Season☀️Summer

DifficultyMedium ⏰ 1h

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