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  5. Spatchcocked Chicken

Spatchcocked Chicken

  • Preparation Time
    Prep
    150 min.
  • Cooking Time
    Cook
    1 hr.
  • Serves
    Serves
    4

This spatchcocked chicken is grilled with a flavorful, spicy barbecue sauce made from Louisiana Pepper Sauce, brown sugar, and apple cider vinegar. Tender and juicy, it's perfect for a summer meal or family dinner.

Spatchcocked Chicken

Ingredients

Quantity Ingredient
4 lb whole chicken, backbone removed
¼ cup vegetable oil
2 Tbsp Better Than Bouillon® Organic Chicken Base
½ cup ketchup
½ cup dark brown sugar
2 Tbsp apple cider vinegar
1 Tbsp paprika
1 Tbsp Louisiana Gold Green Pepper Sauce with Tabasco Peppers
1 tsp garlic powder
1 tsp chili powder
1 tsp ground black pepper

Directions

  • 1

    Lay the chicken flat, breast side up, onto a baking sheet lined with aluminum foil. Brush the chicken with the vegetable oil.

  • 2

    To make barbecue sauce for the chicken, mix the chicken base, ketchup, brown sugar, cider vinegar, paprika, pepper sauce, garlic powder, chili powder, and black pepper in a small mixing bowl.

  • 3

    Rub the chicken under the skin and outside of the skin with the barbeque sauce. Cover the chicken with plastic wrap and refrigerate for 2 hours and up to 8 hours.

  • 4

    Preheat the grill to 400°F.

  • 5

    Remove the chicken from the refrigerator and let it rest while the grill is heating.

  • 6

    Place the chicken onto the grill skin side down. Grill for 15 minutes. Turn the chicken and continue to cook for 35 - 40 minutes or until the internal temperature reaches 165 degrees.

  • 7

    Remove the chicken from the grill and let rest for 10 minutes before slicing.

Recipe tags: Louisiana Gold Pepper Sauce, moderate difficulty, lunch, grill
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