Spatchcock Grilled Chicken
Carolina spatchcock chicken of a whole flattened bird grilled over high heat and mopped with a tangy vinegar sauce, carved over grilled vegetables.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Flatten both chickens by pressing them open. Rub each with 2 tbsp oil, 1 tbsp paprika, salt, and 0.5 tsp black pepper. Mix 90ml vinegar, 2 tsp sugar, and 1 tsp red pepper flakes into a mop sauce.
Grill
Grill both chickens skin-side up over medium heat 30–35 minutes, mopping with sauce every 5–7 minutes, until juices run clear at the thigh.
Char
Slice both zucchini and both peppers, toss with 2 tbsp oil and 4 minced garlic cloves, and grill over high heat 8–10 minutes until tender and charred. Work in batches if your grill space is limited.
Crisp
Flip both chickens skin-side down over high heat 5–7 minutes until skin is crisp and deeply charred.
Plate
Rest chickens 8 minutes, then carve into pieces. Plate over the grilled vegetables with extra mop sauce.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.