Roast Chicken On The Grill
 
Prep time
Cook time
Total time
 
This chicken is butterflied then dry brined for two days. Instead of using the oven, this juicy and flavorful roasted chicken is done on the grill.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4 servings
Ingredients
  • One whole chicken (preferably raised on pasture--about 3-3.5 lbs)
  • ¾ teaspoon of sea salt per pound of chicken
  • ½ tablespoon smoked paprika
  • 1 teaspoon dried mustard powder
  • 1 teaspoon granulated garlic
  • ½ teaspoon cracked black pepper
Instructions
  1. Remove the backbone of the chicken using a good pair of kitchen shears. Flip the bird over and use a large knife or cleaver to crack the breastbone (see photo below).
  2. Butterflied roast chicken on the grill. Spatchcocked chicken.
  3. Butterflied roast chicken on the grill. Spatchcocked chicken.
  4. Salt the inside and outside of the chicken and place in an airtight container for 24-36 hours.
  5. In a small bowl, mix smoked paprika, mustard powder, garlic, and black pepper. Remove chicken from the container and rub the inside and outside of the chicken with the spice mixture. Place chicken on a rack on a roasting pan and place in the refrigerator uncovered for 8-12 hours. This time is really important because it allows the skin to dry out so that it will be nice and crispy.
  6. When you’re ready to cook the chicken, prepare your grill for both direct and indirect grilling. I have a gas grill so I turn two burners to high and one to low. Place the chickens skin-side up on the cooler side of the grill. Place them so that the breast meat is away from the hot side of the grill (this cooks the legs faster and keeps the breast moist and juicy) Cook for about 40 minutes- until a thermometer inserted into the deepest part of the breast reads 100º-120º. Then flip the chicken over, skin side down, onto the hot part of the grill. If you’re using a gas grill, turn the burners to medium-low. Cook for another 10-15 minutes until the the breast is 145º to 150º.
  7. Rest on a cutting board for at least 10 minutes before carving.
Recipe by The Tomato Tart at https://www.thetomatotart.com/recipe/roast-chicken-butterfly-spatchcock-grill/