Grilled Spatchcock Chicken – Easy But Delicious Recipe

This spiced grilled spatchcocked (calm down I can hear you laughing) chicken is next level. Juicy, smoky, perfectly charred—and the flavor is literally insane!! Serve it with my sauce from my Peruvian chicken and It’s gonna knock your socks off! Recipe below for the spice rub and directions for grilling!

Marinade
1 tbsp of brown sugar
1 tbsp of garlic and herb seasoning
1 tbsp of chili powder
1 tsp of cumin
1 tsp of oregano
2 tsp smoked paprika
Plenty (don’t be shy) of salt
Juice and zest of 1 lime (or 2 if they aren’t very juicy)
2 tbsp of olive oil

Allow to marinade about 6 hours, longer if you can. The key to cooking this to absolute perfection is to do an indirect grill for most of it. Turn on half the burners on your grill as hot as they go, allow to preheat for 10-15 minutes (should be around 375-400 degrees) once there, place the chicken, skin side up, on the opposite side of the grill (where the burners are off) cook it low and slow until the temperature reaches 140 never flipping it. When there, carefully lift the chicken and flip it directly over the hot side and let it get to 165 degrees and that skin to really crisp up and char. I like to flip it back on the cut side for 5 minutes at the end and that’s it. Works perfectly every single time!