Dry Brined Spatchcocked Chicken

Dry brined grilled chicken on a Big Green Egg.

5 from 1 vote

Dry Brined Spatchcocked Chicken

A dry brined chicken spatchcocked, grilled to perfection. An easy and delicious way to add flavor and texture including our go-to recipe for a great dry brine.

Prep Time1

Cook Time30

Resting Time15

Course: dinner

Cuisine: American

Servings: people

Author: Mary Cressler

Cost: $20

Equipment

1 Instant Read Thermometer
1 Sheet Pan
1 rack (will sit in the sheet pan)

Ingredients

5 pound roaster chicken, spatchcocked
¼ cup dry brine

Instructions

Brine: Lay spatchcocked chicken out on the wire rack in the sheet tray. Liberally apply the dry brine to both sides of the chicken. Place in refrigerator uncovered for up to 24 hours.
Grill: Prepare grill for two-zone, or indirect, grilling targeting 450 – 500 degrees Fahrenheit. Place the chicken on the grill grates over indirect heat. Grill skin side down for 15 minutes indirect. Then flip and continue grilling indirect until the internal temperature of the chicken breast reaches 158 to 160 degrees F using an instant-read thermometer. If you have a hot grill we recommend rotating the chicken around to avoid any hot spots from burning the chicken. You can rotate or flip as much as you need to until it’s done.
Rest: Remove from grill and rest on a cutting board for 15 minutes to allow for carry-over cooking. Slice and serve.

Notes

Grill: Prepare grill for two-zone, or indirect, grilling targeting 450 – 500 degrees Fahrenheit. Place the chicken on the grill grates over indirect heat. Grill skin side down for 15 minutes indirect. Then flip and continue grilling indirect until the internal temperature of the chicken breast reaches 158 to 160 degrees F using an instant-read thermometer. If you have a hot grill we recommend rotating the chicken around to avoid any hot spots from burning the chicken. You can rotate or flip as much as you need to until it’s done.

Every grill is different. Flipping the chicken is important to get even cooking on both sides. Rotating the chicken as you need to based on the size of your grill and the heat level is fine too. Just be sure to cook the chicken breast to the proper internal temperature.

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