Grilled Spatchcock Chicken With Jerky Seasoning
|Whole chicken||1 , butterflied|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Allspice berries||1 Tablespoon (Ground Is Okay Too)|
|Black pepper corns||1 Tablespoon|
|Dried thyme||2 Teaspoon (Fresh Is Even Better)|
|Sea salt||1 Teaspoon|
|Habanero hot sauce||1 Dash|
|Olive oil||3 Tablespoon|
1) Butterflying the chicken: Id recommend buying the chicken at a butcher where you can ask them to do this for you! If you don’t have them do it, you will need to use kitchen shears to cut out the backbone and then press down on the chicken with the palm of your hand to help flatten the bird.
2) Use your finger and loosen the skin on the bird, but be careful not to tear it. Rub the seasoning paste under the skin all over the chicken and then repeat on the outside of the skin. Cover the bird or put in a ziplock and let it marinate in the fridge for at least 24 hours.
3) GRILLING: Preheat your grill to medium, about 350 degrees. Grill the bird, pressing it as flat as possible and flipping/arranging every so often so no side gets too charred (at least every 10 minutes). Total cooking time should be between 35-40 minutes. After the bird reaches an interal temp of 170 at its thickest point, remove from the grill and cover with foil. Let the bird rest for at least 10 minutes before cutting so it has time to reabsorb juices.
Serve with your favorite coleslaw, grilled romaine or favorite grilled veggies and texas toast. If you make this for your family, they will think you are a grilling Goddess!