Ingredients
- 1 whole chicken, spatchcocked
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp white vinegar
- 1 tbsp oil
- 2 tsp kosher salt
- 1 tsp ground pepper
- 3 cloves garlic, minced
Directions
1. Spatchcock chicken, salt a few hours ahead or overnight
2. Combine remaining ingredients into paste, spread under chicken skin and all over chicken, let sit for a few hours
3. Grill on direct high heat, skin side down for 5 minutes, then flip over and continue cooking on medium-indirect heat for 25-35 minutes, until breast measures 150F and thigh 165F.
4. Rest for 15 minutes before carving
- 1 whole chicken, spatchcocked
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp white vinegar
- 1 tbsp oil
- 2 tsp kosher salt
- 1 tsp ground pepper
- 3 cloves garlic, minced
Directions
1. Spatchcock chicken, salt a few hours ahead or overnight
2. Combine remaining ingredients into paste, spread under chicken skin and all over chicken, let sit for a few hours
3. Grill on direct high heat, skin side down for 5 minutes, then flip over and continue cooking on medium-indirect heat for 25-35 minutes, until breast measures 150F and thigh 165F.
4. Rest for 15 minutes before carving
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