Spatchcocked Chicken

150 Min.
45 Min.
4
Ingredients
1
(4 pound) whole chicken, backbone removed
1 (4 pound) whole chicken, backbone removed
¼
cup vegetable oil
¼ cup vegetable oil
2
tablespoons Better Than Bouillon® Organic Roasted Chicken Base
2 tablespoons Better Than Bouillon® Organic Roasted Chicken Base
½
cup ketchup
½ cup ketchup
½
cup dark brown sugar
½ cup dark brown sugar
2
tablespoons apple cider vinegar
2 tablespoons apple cider vinegar
1
tablespoon paprika
1 tablespoon paprika
1
tablespoon The Original “Louisiana” Brand Hot Sauce™
1 tablespoon The Original “Louisiana” Brand Hot Sauce™
1
teaspoon garlic powder
1 teaspoon garlic powder
1
teaspoon chili powder
1 teaspoon chili powder
1
teaspoon ground black pepper
1 teaspoon ground black pepper
Directions
  1. Lay the chicken flat, breast side up, onto a baking sheet lined with aluminum foil. Brush the chicken with the vegetable oil.
  2. Mix the chicken base, ketchup, brown sugar, cider vinegar, paprika, hot sauce, garlic powder, chili powder, and black pepper in a small mixing bowl.
  3. Rub the chicken under the skin and outside of the skin with the barbeque sauce. Cover the chicken with plastic wrap and refrigerate for 2 hours and up to 8 hours.
  4. Preheat the grill to 400 °F.
  5. Remove the chicken from the refrigerator and let it rest while the grill is heating.
  6. Place the chicken onto the grill skin side down. Grill for 15 minutes. Turn the chicken and continue to cook for 35 - 40 minutes or until the internal temperature reaches 165 °F.
  7. Remove the chicken from the grill and let rest for 10 minutes before slicing.

Recently Viewed