GRILLED SPATCHCOCK CHICKEN

This grilled spatchcock chicken is perfectly seared with a sweet and smoky Black Cherry BBQ glaze and is a great recipe to kick off BBQ season!  Spatchcocked chickens are ideal for grilling as they’re able to lie flat on the grill for an even cook, but you can also use non-spatchcocked chickens with this recipe (cooking time may vary).

 

Ingredients

cheeseburger tacos

Directions:

Pat your chicken using a few paper towels to dry the entire bird. Drizzle your entire bird with olive oil, using your hands to rub and spread the oil over the chicken. In a small bowl, combine your lemon pepper and garlic salt. Sprinkle this spice mixture over both sides of your chicken and rub in with your hands.

Once your chicken has been seasoned, be sure to set your chicken, uncovered, in the fridge on the bottom shelf for 3 – 4 hours. 

Fire up the grill and let it heat up for about 30 minutes. Once heated, oil the grates. Remove the chicken from the fridge and place your bird on the hottest part of the grill, skin-side down. Let sit and cook until you see the skin turning light gold around the edges. Flip with grilling tongs.

Once both sides of the chicken have a nice sear, move the chicken from the hottest part of the grill to the side providing indirect heat. Flip the skin side back down and allow it to cook with the lid closed for 20-30 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

After allowing to cook, flip the chicken 1 more time. Pour ½ bottle of Elda’s Kitchen Black Cherry BBQ Cooking and Grilling Sauce over the bird and coat carefully using a basting brush. Close the lid and allow to cook for another 5 minutes. Then flip the bird, apply the remaining ½ bottle of Black Cherry BBQ, baste, and let cook for a few more minutes.

Flip the bird one last time, then check your chicken’s temperature (this is best done at the thickest part of the thigh for the most accurate reading). Remove cooked chicken from the grill, let cool for a moment and enjoy!