Crispy Grilled Chicken with a Kick

Those first school bells may be ringing, but they don’t have to signal the end of grilling season. This Blackened Spatchcock Chicken keeps the meat moist, tender, and tasty with crispy skin and a spicy seasoning to keep your summer spirit alive.

Visit Culinary.net to find more recipes that keep your grill lit all year long.

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Blackened Spatchcock Chicken

• 1          whole chicken
• 1          cup melted butter or ghee
• 2          tablespoons heat-and-sweet seasoning
• 1/2       tablespoon garlic powder
• salt, to taste
• pepper, to taste

Heat grill to 375-400 F.

Use kitchen shears or a knife to remove the backbone from the chicken to lay it flat. Remove the rib cage, if desired, or push flat with your hands.

Mix butter, heat-and-sweet seasoning, and garlic powder. Using a meat injector, inject the mixture into the chicken. Rub remaining buttered seasoning over chicken and season with salt and pepper, to taste.

Place spatchcock chicken breast side up over indirect heat and cook for 35-40 minutes.

When the internal temperature reaches 145 F, flip chicken breast-side down over direct heat for 5 minutes, or until the internal temperature reaches 165 F.

Let rest for 10 minutes before serving.