Southwest Grilled Spatchcock Chicken
By: McCormick Kitchens
Made With:
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 McCormick® Ground Cumin, Oregano Leaves, Garlic Powder, and Crushed Red Pepper for irresistible, southwest-inspired flavor.
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 McCormick® Ground Cumin, Oregano Leaves, Garlic Powder, and Crushed Red Pepper for irresistible, southwest-inspired flavor.
Key products
Instructions
- For the marinade, mix all ingredients, except chicken, in medium bowl until well blended. Set aside.
- 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.
- 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.
Test Kitchen Tip: 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.
- 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.
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