Savory Spatchcocked Chicken w/Sweet & Spicy BBQ Rub
Heck yeah! Tasting and healthy grilling is what I love to see. I found this from David over at Eating Well, and it’s awesome!
You’ll be grilling a whole chicken with the backbone removed. The chicken then gets flattened by the weight of two foil wrapped bricks which helps the chicken cook more quickly and much more evenly.
There’s enough of the rub recipe to be able to prep 2lbs of boneless, skinless chicken or 4lbs of bone in chicken. However, the recipe is easily doubled or tripled if you’d like to make more to entertain guests. The rub will easily store in an air-tight container for as long as 3 months that way you can break it out to grill more chicken whenever!
Rub Ingredients – 6 Servings:
- 2 tablespoons chili powder
- 4 teaspoons packed brown sugar
- 1 tablespoon ground cumin
- 1½ teaspoons salt
- ¾ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- 1 4- to 4½-pound chicken
- To prepare rub: Combine chili powder, brown sugar, cumin, salt, paprika, garlic powder, ginger and cayenne in a small bowl.
- To prepare chicken: Remove giblets from chicken and trim any excess skin and fat. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand. Rub the dry rub mixture under the skin onto the breast meat and leg meat and rub a little on the skin. Let stand at room temperature for at least 10 minutes and up to 30 minutes.
- To grill chicken: Place 2 foil-wrapped bricks on the grill rack. Preheat a gas grill to medium-high or build a two-zone fire (coals on one side of the grill) in a charcoal grill and let it burn down to medium-high heat (about 450°F).
- If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). Oil the grill rack (see Tip). Wearing oven mitts, remove the hot bricks and set the chicken on the rack, skin-side down, over the unlit portion of the grill. Place one brick on each half of the chicken, close the lid and grill until the skin is well marked and golden around the edges, 28 to 30 minutes. (If using a charcoal grill, add 10 coals after the first 30 minutes to maintain the heat.)
- Wearing oven mitts, carefully remove the bricks. Using a large spatula, carefully turn the chicken over. Replace the bricks, close the lid and grill until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 28 to 30 minutes more. Transfer the chicken to a clean cutting board and let rest for 5 minutes before removing the skin and carving.
- Make Ahead Tip: Store the rub, airtight, for up to 1 month.
- Equipment: 2 bricks
- Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.
This Even Has Nutrition Information:
- Serving size: 3-4 oz. chicken
- Per serving: 232 calories; 8 g fat(2 g sat); 1 g fiber; 5 g carbohydrates; 33 g protein; 8 mcg folate;98 mg cholesterol; 3 g sugars; 3 g added sugars; 1,032 IU vitamin A; 0 mg vitamin C; 36 mg calcium; 2 mg iron; 755 mg sodium; 336 mg potassium
- Nutrition Bonus: Vitamin A (21% daily value)
- Carbohydrate Servings: ½
- Exchanges: 4½ lean meat