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Submitted by Meta team

Grilled Spatchcocked Chicken

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Grilled Spatchcocked Chicken picture
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Preparation

20min

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Cooking

440min

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Total

460min

Allergens:

Ingredients

servings iconAmount:
g / servings
Salt image
Salt

Spices and Herbs

6g/1tsp
Water image
Water

Beverages

29.6g/1fl oz
Chicken breast image
Chicken breast

Poultry Products

87g/0.5breast, bone removed (yield from 1 lb ready-to-cook chicken)
Paprika image
Paprika

Spices and Herbs

2.3g/1tsp
Garlic powder image
Garlic powder

Spices and Herbs

3.1g/1tsp
Cumin image
Cumin

Spices and Herbs

2.1g/1tsp, whole
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground
Barbecue sauce image
Barbecue sauce

Soups, Sauces, and Gravies

17g/1tbsp

Direction

1

Place salt in a large bowl or Dutch oven and add a little water. Stir until salt is dissolved. Unwrap the chicken and place in the salt water brine. Add enough water to cover the bird and refrigerate up to 4 hours.

2

Remove chicken from the water, drain, and pat dry with paper towels. Place the chicken breast-side down on a clean cutting board.

3

Cut along both sides of the backbone of the chicken with kitchen shears. Remove bone and reserve for another use or discard. With the skin-side down, cut down into the breast bone and a bit of the cartilage above the bone about 1/4-inch deep using the tip of a sharp knife. Turn the chicken skin-side up.

4

Place the heel of one hand on top of the other wrist, and using the heel of the hand, press down on the center of the breast, above the area of the cut, to flatten the center and achieve a more uniform thickness of the chicken.

5

Combine smoked paprika, garlic powder, cumin, and pepper in a small bowl. Rub spice mix onto both sides of the chicken, gently lifting the skin wherever possible to place some of the rub directly onto the meat. Refrigerate seasoned chicken uncovered for at least 2 hours.

6

Remove chicken from the refrigerator 10 to 15 minutes before grilling so it can come to room temperature.

7

Preheat an outdoor grill for medium heat to about 375 degrees F (190 degrees C). Lightly oil the grate.

8

Place chicken bone-side down onto the preheated grill and cook for 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Flip the chicken skin-side up and brush with barbecue sauce. Continue grilling until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

9

Remove to a platter, tent with foil, and allow chicken to rest, about 10 minutes. Cut chicken into 6 servings and serve with additional barbecue sauce, if desired.

Nutritional Facts
Amount:
333.5833333333333g

/

6%65%29%

547

Kcal
Carbs6.2g
Protein63.5g
Fat28.2g

For a serving size of 1 servings

Calories
547.3kcal
% Daily Value*
Carbs
6.2g
Protein
63.5g
Fat
28.2g
fiber
0.5g
iron
2.7mg
sodium
5030mg
vitaminA
658.6µg
saturatedFat
8.1g
vitaminC
0.1mg
cholesterol
193.5mg
calcium
45.7mg
potassium
729.4mg
vitaminB6
1.6mg
transFat
0.3g
sugar
4.1g
vitaminD
1.2µg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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