Spatchcocked Chicken on the Big Green Egg

We love this Spatchcocked Chicken on the Big Green Egg! To spatchcock a chicken (butterfly it) means you remove the backbone and open it completely out and flat. This reduces the cooking time significantly and lets you cook the whole bird in different, speedier ways, such as grilling or pan frying.

See the video below on how to spatchcock a chicken before cooking.

Ingredients

1 (4 pound) whole chicken, backbone removed
1⁄4 cup vegetable oil
2 tablespoons Better Than Bouillon® Organic Roasted Chicken Base
1⁄2 cup ketchup
1⁄2 cup dark brown sugar
2 tablespoons apple cider vinegar
1 tablespoon paprika
1 tablespoon ORIGINAL Louisiana Hot Sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground black pepper

Instructions

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

Mix the chicken base, ketchup, brown sugar, cider vinegar, paprika, hot sauce, garlic powder, chili powder, and black pepper in a small mixing bowl.

Rub the chicken under the skin and outside of the skin with the barbecue sauce. Cover the chicken with plastic wrap and refrigerate for two hours and up to eight hours.

Set the EGG for direct cooking (no convEGGtor) at 400°F/204°C.

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

Place the chicken onto the Big Green Egg 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 °F/74°C.

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

Serves four.