Spatchcocked Chicken

  • Preparation Time
    Prep:
    120 min.
  • Cooking Time
    Cook:
    45 min.
  • Serves
    Serves:
    4

An easy to follow recipe for grilling a whole chicken to juicy and delicious perfection!

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

  • 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.