Name: The Ultimate Spatchcocked Chicken
Prep time: 1 h
Cook time: 2 d 1 h
Total time: 2 d 2 h
Yield: 4 servings
Ingredients: 1 cup plus 1 tbsp kosher salt; ½ cup granulated sugar; 1 large carrot, roughly chopped; 1 celery rib, leaves included, roughly chopped; ½ bunch flat leaf parsley, torn in half; ½ bunch fresh thyme; 1 tablespoon whole black peppercorns; 1 tablespoon freshly ground black pepper; 1 tablespoon smoked paprika; 1 tablespoon ground sumac; 2 teaspoons granulated garlic; 2 teaspoons dried Greek oregano; 1 teaspoon ground cumin; 1 teaspoon cayenne pepper; 1 whole chicken (4 ½–5 lbs.); 3 tablespoons salted butter, softened; 1 cup pineapple juice, in a spray bottle

Ingredients

Poultry Brine

Poultry Rub

Chicken

Special Equipment

kitchen shears
spray bottle

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Instructions

To make the brine, add the salt and sugar, along with 3 quarts of water, to a large bowl or 4-quart plastic container. Stir until most of the salt and sugar are dissolved. Add the remaining ingredients and refrigerate it for 1–2 days before using so the flavors have time to meld.
Combine all the ingredients for the rub in a small bowl and mix until combined.
In a separate bowl, mix the softened butter together with 3 tsp of the rub until it's smooth.
To spatchcock the chicken, place it breast-side down on a cutting board. Use kitchen shears to cut from the tail to the neck along both sides of the backbone. Remove the backbone and discard it or save it for making stock later
Open up the chicken and use the shears to make a small cut through the cartilage of the breastbone. Press down on both sides of the breast to make the chicken lay flat.
To brine the chicken, place the chicken in an 8-quart plastic container or stainless-steel container, like a large pot. Holding a strainer over the container, pour in enough of the chilled chicken brine to completely cover the chicken. Cover the container and refrigerate for 2–3 hours.
Once brined, remove the chicken and pat it completely dry with paper towels.
Slide your fingers beneath the skin to gently separate it from the meat, then rub the compound butter over and under the skin of the chicken.
Finally, lightly dust both sides of the chicken with some of the rub. Let the chicken sit for half an hour at room temperature.
When you’re ready to cook, prepare the grill for Direct Medium Heat cooking, 375°–425°F.
When you’re ready to cook, set the grill to 400°F.
Place the chicken, skin-side down on the grill. Close the lid and cook for 10 minutes. Lift the lid briefly to spray the chicken with the pineapple juice and cook for another 10 minutes.
Spray the chicken again, flip the chicken so it’s skin-side up (see recipe tips), and spray it again with the pineapple juice.
Keep cooking until a meat thermometer placed in the thickest part of the breast reads 160°F, about 30 minutes longer.
Remove the chicken and let it rest at room temperature for 10–15 minutes before carving it up and serving.

Poultry Brine

Poultry Rub

Chicken

Special Equipment

kitchen shears
spray bottle

Take your grill anywhere

Fire up your grill

Download the app

To make the brine, add the salt and sugar, along with 3 quarts of water, to a large bowl or 4-quart plastic container. Stir until most of the salt and sugar are dissolved. Add the remaining ingredients and refrigerate it for 1–2 days before using so the flavors have time to meld.
Combine all the ingredients for the rub in a small bowl and mix until combined.
In a separate bowl, mix the softened butter together with 3 tsp of the rub until it's smooth.
To spatchcock the chicken, place it breast-side down on a cutting board. Use kitchen shears to cut from the tail to the neck along both sides of the backbone. Remove the backbone and discard it or save it for making stock later
Open up the chicken and use the shears to make a small cut through the cartilage of the breastbone. Press down on both sides of the breast to make the chicken lay flat.
To brine the chicken, place the chicken in an 8-quart plastic container or stainless-steel container, like a large pot. Holding a strainer over the container, pour in enough of the chilled chicken brine to completely cover the chicken. Cover the container and refrigerate for 2–3 hours.
Once brined, remove the chicken and pat it completely dry with paper towels.
Slide your fingers beneath the skin to gently separate it from the meat, then rub the compound butter over and under the skin of the chicken.
Finally, lightly dust both sides of the chicken with some of the rub. Let the chicken sit for half an hour at room temperature.
When you’re ready to cook, prepare the grill for Direct Medium Heat cooking, 375°–425°F.
When you’re ready to cook, set the grill to 400°F.
Place the chicken, skin-side down on the grill. Close the lid and cook for 10 minutes. Lift the lid briefly to spray the chicken with the pineapple juice and cook for another 10 minutes.
Spray the chicken again, flip the chicken so it’s skin-side up (see recipe tips), and spray it again with the pineapple juice.
Keep cooking until a meat thermometer placed in the thickest part of the breast reads 160°F, about 30 minutes longer.
Remove the chicken and let it rest at room temperature for 10–15 minutes before carving it up and serving.

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