Spatchcocked Chicken with Sweet & Spicy BBQ Rub
Servings Prep Time
6people 30mins
Cook Time
Servings Prep Time
6people 30mins
Cook Time
  • 2tablespoons chili powder
  • 4teaspoons packed brown sugar
  • 1tablespoon ground cumin
  • 1.5teaspoons salt
  • 0.75teaspoon smoked paprika
  • 0.5teaspoon garlic powder
  • 0.25teaspoon ground ginger
  • 0.25teaspoon cayenne pepper
  • 4.5pound chicken
To prepare rub:
  1. Combine chili powder, brown sugar, cumin, salt, paprika, garlic powder, ginger, and cayenne in a small bowl.
To prepare chicken:
  1. Remove giblets from chicken and trim any excess skin and fat. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand. Rub the dry rub mixture under the skin onto the breast meat and leg meat and rub a little on the skin. Let stand at room temperature for at least 10 minutes and up to 30 minutes.
To grill chicken:
  1. Place 2 foil-wrapped bricks on the grill rack. Preheat a gas grill to medium-high or build a two-zone fire (coals on one side of the grill) in a charcoal grill and let it burn down to medium-high heat (about 220-230 degrees C).
  2. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). Oil the grill rack.
  3. Wearing oven mitts, remove the hot bricks and set the chicken on the rack, skin-side down, over the unlit portion of the grill. Place one brick on each half of the chicken, close the lid, and grill until the skin is well marked and golden around the edges, 28 to 30 minutes. (If using a charcoal grill, add 10 coals after the first 30 minutes to maintain the heat.)
  4. Wearing oven mitts, carefully remove the bricks. Using a large spatula, carefully turn the chicken over. Replace the bricks, close the lid and grill until an instant-read thermometer inserted into the thickest part of the thigh registers 73 degrees C, 28 to 30 minutes more. Transfer the chicken to a clean cutting board and let rest for 5 minutes before removing the skin and carving.
Recipe Notes

Make Ahead Tip: Store the rub, airtight, for up to 1 month.

Equipment: 2 bricks

Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.