If you are like me you love to grill chicken. At times it can be redundant because you find yourself using the same recipe over and over. This sweet and spicy spatchcock chicken recipe will change that, along with the cilantro-lime dipping creamy dipping sauce! I can use this sauce for anything, to be honest.
With the spatchcock technique, you need to cut out the backbone of the whole chicken and then lay it flat, apply pressure on the breast until you feel/hear the bone break. This will allow the chicken to lay flat and give the chicken a more even cook. Also, this technique will reduce your cooking time by over an hour. Let’s get into it!
Grilled Spatchcock Chicken
- 1 3-5 Lb Whole chicken 1.3-2.2 Kg
- 2-3 tbsp Mustard (as a binder)
- 1 tbsp Dark brown sugar 15 ml
- 1 tbsp Coarse kosher salt 15 ml
- 2 tsp Black Pepper 10 ml
- 2 tsp Smoked paprika 10 ml
- 1 tsp Garlic powder 5 ml
- ½ tsp Cayenne pepper 2.5 ml
Creamy Cilantro Lime Dipping Sauce
- 1 cup Mayo 240 ml
- 6 Basil leaves
- ½ cup Chopped scallions 120 ml
- ¾ cup Cilantro (loosely chopped) 180 ml
- 3 tbsp Lime juice 45 ml
- 4 cloves Garlic (smashed)
- 1 Chipotle chilli With some adobo sauce
- 2 tbsp Olive oil 30 ml
- 1-2 tbsp Coarse kosher salt 15-30 ml
- Start by prepping your whole chicken and spatchcocking your bird. Cut the backbone out and then lay it flat, press down to break the bones and it is complete.
- Prep all your ingredients for the creamy cilantro lime sauce and seasoning for the chicken.
- Make sure your chicken is flat and as even as possible. Loosen the skin as well so you can seasoning under the skin, this is very important to enhance the flavor.
- Apply mustard on the chicken, this is the binder and helps the seasoning stick. While the bird cooks it will draw the seasoning into the chicken.
- Season the inside of the chicken, under the skin, and on the backside of the bird. Now set your chicken breast side up and season the whole chicken generously.
- Let the seasoning sit for 20 mins and now prepare your grill. Light the charcoal and set it up for direct grilling.
- When the coals are nice and hot, place your chicken breast side down over the hot coals for a 3-5 min sear. Make sure to watch the skin so it doesn’t burn, the sugar will burn quickly. We just want to get the skin a bit crispy with this method.
- After you sear the chicken, move it to an indirect cook at 375 degrees. You will finish off your cook and your bird is going to be a final internal temp of 165 degrees. You check the temp in the breast.
- While the chicken is indirect, go ahead and make your creamy cilantro lime sauce. Add all the ingredients into a food processor and store in the fridge until it's ready for serving.
- Remove the chicken when the internal temp is 165 degrees and let it sit for 5 mins. Break down your chicken and serve.
- Enjoy with family and friends!
EQUIPMENT USED IN THIS RECIPE
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What temperature should I cook chicken to?
The safest minimum temperature that you need to cook your chicken to is 165 degrees.
How do I keep my chicken juicy and flavorful?
There are many ways to make your chicken juicy and flavorful. It depends on which part of the chicken you’re cooking. For breasts, cook them lower and slower. Also, add a marinade. With breast being less fatty than other parts of the chicken, they tend to seem drier than other parts of the chicken. You can also brine your chicken in saltwater.
What is the juiciest piece of chicken?
The simple answer. Thighs. Boneless skinless thighs are a very lean and juicy source of protein. Cooking them on the grill, smoking them or even in the air fryer. They’re all great.