Grilled Spatchcock Chicken
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, and 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
Ingredients
- 3-5 lbs 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
Instructions
- Spatchcock the chicken by cutting out the backbone. Lay the chicken flat and press firmly on the breastbone until it cracks and the chicken lies flat.
- Loosen the skin so you can season underneath it.
- Coat the chicken with mustard to help the seasoning stick.
- Combine the brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, and cayenne.
- Season the inside of the chicken, underneath the skin, on the back, and generously over the outside.
- Let the seasoned chicken sit for 20 minutes.
- Prepare the grill for direct grilling over hot charcoal.
- Place the chicken breast-side down over the hot coals and sear for 3–5 minutes. Watch it closely because the brown sugar can burn quickly.
- Move the chicken to indirect heat and set the grill to 375°F.
- While the chicken cooks, add the mayonnaise, basil, scallions, cilantro, lime juice, garlic, chipotle chile, olive oil, and salt to a food processor. Blend until creamy, then refrigerate until serving.
- Continue grilling the chicken until the breast reaches an internal temperature of 165°F.
- Remove the chicken from the grill and rest for 5 minutes.
- Cut the chicken into portions and serve with the creamy cilantro lime dipping sauce.
Nutrition
Instructions:
- 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 season under the skin, this is very important to enhance the flavour.
- 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!
Now that you know how to make grilled spatchcock chicken, it's time to try the recipe. This dish is perfect for a summer barbecue or dinner party. The best part is that it's easy to prepare and everyone will love it. So fire up the grill and get cooking!
EQUIPMENT USED IN THIS RECIPE
For more chicken recipes, click the link below!
https://grillnationbbq.com/category/chicken/
What temperature should I cook the 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 breasts 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.
