Spatchcocked Grilled Chicken

Instructions

First start by spatchcocking the chicken:

• Place the chicken breast-side down on a parchment paper or foil lined cookie sheet.
• Using a sharp pair of kitchen shears to cut up along each side of the backbone, making sure to cut through the rib bones as you go.
• Open the chicken, flattening out and turning it over. Flatten the chicken further by pressing the breastbone with your hand.

1. Mix the chicken rub with lemon juice and olive oil as per the container instructions and pour over the chicken, using your hands or a brush to cover the chicken with the marinade. Cover and let marinate in the fridge for one hour. OR if you’re short on time, let marinate on the counter for 15-30 minutes while preheating the grill.
2. Preheat the grill to medium-high (about 450-500F).
3. Once the grill is preheated, brush the grates with olive oil.
4. Place the chicken skin-side down on the grill for about 10 minutes or until the chicken skin is charred and golden.
5. Then, flip the chicken over and keep the temperature at medium (about 350-400F), cooking until juices run clear and a thermometer inserted into the thickest part of the chicken registers 165F..
6. Once the chicken is cooked, spread a thin layer of bbq sauce over the chicken (if desired) and leave on the grill for a few more minutes.
7. Remove from the grill and let the chicken rest for 10-15 minutes before slicing.
8. Serve on a bed of arugula that’s drizzled with olive oil and a squeeze of lemon plus more barbecue sauce on the side.