An easy to follow recipe for grilling a whole chicken to juicy and delicious perfection!
Spatchcocked Chicken
-
Prep:
120 min. -
Cook:
45 min. -
Serves:
4
Recipes
Recipe tags: chicken base, moderate difficulty, main, chicken, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | (4 pound) whole chicken, backbone removed |
| ¼ cup | vegetable oil |
| 2 Tbsp | Better Than Bouillon® Organic Roasted Chicken Base |
| ½ cup | ketchup |
| ½ cup | dark brown sugar |
| 2 Tbsp | apple cider vinegar |
| 1 Tbsp | paprika |
| 1 Tbsp | The Original “Louisiana” Brand Hot Sauce™ |
| 1 tsp | garlic powder |
| 1 tsp | chili powder |
| 1 tsp | ground black pepper |
Directions
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1
Lay the chicken flat, breast side up, onto a baking sheet lined with aluminum foil. Brush the chicken with the vegetable oil.
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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.
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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.
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4
Preheat the grill to 400°F.
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5
Remove the chicken from the refrigerator and let it rest while the grill is heating.
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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.
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7
Remove the chicken from the grill and let rest for 10 minutes before slicing.