Southwest Grilled Spatchcock Chicken

Name: Southwest Grilled Spatchcock Chicken
Prep time: 15 min
Cook time: 1 h 20 min
Yield: 8
Cuisine: American,
Ingredients: 3 tbsps lime juice; 3 tbsps vegetable oil; 1 tbsp cumin ground; 2 tsps oregano leaves; 2 tsps garlic powder; 1 tsp salt; 1/2 tsp red pepper crushed; 1 whole chicken about 3 to 4 pounds (giblets removed)

A tried-and-true method for grilling chicken, spatchcocking makes it easier and faster to cook meat more evenly while lying flat on the grill - and can result in a crispier crust. Also known as chicken under a brick, this version of spatchcock chicken is rubbed with McCormic... Read More Read Less

15m

PREP TIME

1hr 20m

COOK TIME

274

CALORIES

8

INGREDIENTS

Servings: 8

Ingredients

3 tablespoons lime juice
3 tablespoons vegetable oil
1 tablespoon McCormick® Ground Cumin
2 teaspoons McCormick® Oregano Leaves
2 teaspoons McCormick® Garlic Powder
1 teaspoon salt
1/2 teaspoon McCormick® Crushed Red Pepper
1 whole chicken, about 3 to 4 pounds (giblets removed)

KEY PRODUCTS

INSTRUCTIONS

1 For the marinade, mix all ingredients, except chicken, in medium bowl until well blended. Set aside.
2 Place chicken on cutting board. Using kitchen shears, cut along both sides of backbone to remove. Turn chicken breast-side up; press down firmly on breastbone to flatten. Place chicken in large resealable plastic bag or large glass dish. Add marinade, turning to coat well. (Cover with plastic wrap if using a glass dish.) Refrigerate at least 2 hours or overnight for extra flavor.
3 Preheat grill on medium heat (350°F to 375°F). Remove chicken from marinade; discard any remaining marinade. Place chicken, skin-side down on grill, flattening as much as possible. Place foil-wrapped brick on top of chicken. Close grill lid.
4 Grill 15 to 20 minutes. Remove brick using tongs or grill mitts; turn chicken skin-side up and place brick back on top. Grill 15 to 20 minutes longer or until cooked through (internal temperature reaches 165°F in the thigh). Remove from grill and rest about 15 minutes before serving.

To Roast Chicken in the Oven:Prepare chicken according to instructions above, placing marinated chicken on rack on a large baking sheet lined with foil. Bake in preheated 400°F oven for 1 hour to 1 hour and 15 minutes or until internal temperature of chicken is 165°F. Let chicken rest for 15 minutes before carving.
To Grill Chicken Slow and Low: Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill. Place chicken, skin-side up, flat on unlit side of grill (open chicken up butterfly-style). Close grill lid. Grill 1 hour to 1 hour and 10 minutes or until almost cooked through (internal temperature reaches about 160°F in the thigh), rotating chicken halfway through cooking. Move chicken to lit side of grill, placing skin-side down. Grill over low heat 10 minutes or until skin is crispy and browned and chicken is cooked through (or until deepest part of thigh registers 165°F). Remove from grill. Let rest about 15 minutes before serving.

Note: To maintain medium heat (350°F to 375°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.