Grilled Spatchcock Chicken

If you are like me you love to grill chicken. At times it can be redundant because you find yourself using the same recipe over and over. This sweet and spicy spatchcock chicken recipe will change that, along with the cilantro-lime dipping creamy dipping sauce! I can use this sauce for anything, to be honest. With the spatchcock technique, you need to cut out the backbone of the whole chicken and then lay it flat, and apply pressure on the breast until you feel/hear the bone break. This will allow the chicken to lay flat and give the chicken a more even cook. Also, this technique will reduce your cooking time by over an hour. Let’s get into it!

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Step 1

Start by prepping your whole chicken and spatchcocking your bird. Cut the backbone out and then lay it flat, press down to break the bones and it is complete.

Step 2

Prep all your ingredients for the creamy cilantro lime sauce and seasoning for the chicken.

Step 3

Make sure your chicken is flat and as even as possible. Loosen the skin as well so you can season under the skin, this is very important to enhance the flavour.

Step 4

Apply mustard on the chicken, this is the binder and helps the seasoning stick. While the bird cooks it will draw the seasoning into the chicken.

Step 5

Season the inside of the chicken, under the skin, and on the backside of the bird. Now set your chicken breast side up and season the whole chicken generously.

Step 6

Let the seasoning sit for 20 mins and now prepare your grill. Light the charcoal and set it up for direct grilling.

Step 7

When the coals are nice and hot, place your chicken breast side down over the hot coals for a 3-5 min sear. Make sure to watch the skin so it doesn’t burn, the sugar will burn quickly. We just want to get the skin a bit crispy with this method.

Step 8

After you sear the chicken, move it to an indirect cook at 375 degrees. You will finish off your cook and your bird is going to be a final internal temp of 165 degrees. You check the temp in the breast.

Step 9

While the chicken is indirect, go ahead and make your creamy cilantro lime sauce. Add all the ingredients into a food processor and store in the fridge until it’s ready for serving.

Step 10

Remove the chicken when the internal temp is 165 degrees and let it sit for 5 mins. Break down your chicken and serve.

Step 11

Enjoy with family and friends!