Grilling a whole chicken is the kind of showy, but this recipe is unbelievably simple to pull off, and it still makes for a dramatic dinner-party. Grilled spatchcocked chicken is a meal imbued with the spirit of sharing and generosity around which every gathering should be built. There’s something so wonderfully classic and inviting about serving a whole chicken—it’s homey and special all at once, and this recipe is easy enough that you’ll be able to relax with the friends you serve it to.
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INGREDIENTS:
Heath Riles BBQ Pecan Rub
Suckle Busters Clucker Dust Chicken Rub
Whole Chicken
Olive Oil
Thunderbird Whitebird Sauce
DIRECTIONS:
Remove chicken from packaging, dry off.
Cut out the backbone of the chicken to spatchcock.
Coat the chicken in olive oil.
Season chicken with Suckle Busters Clucker Dust Chicken Rub and Heath Riles BBQ Pecan Rub.
Put chicken in your grill or smoker at 300º with indirect heat.
Flip chicken at the one hour mark and check the temperature, should be around 130º.
Flip chicken again after 30 minutes and pull at 160º-165º.
Allow chicken to rest.
Top with Thunderbird Whitebird Sauce.
