Spice-Rubbed Spatchcocked Chicken

Don't forget to run an oiled finger underneath the skin to separate it from the flesh all around. Maximize crispness. Fine in the oven but best on a charcoal grill, indirect, with a drip pan.

Smoke? Soaked wood chips, wrapped in pierced foil, placed on the coals.

You're welcome.

Without the sugar, it is not the same rub. If you don't want to add the sugar, don't. But then don't bother posting a review of THIS recipe because you won't be reviewing THIS recipe.

I have roasted our regular weekly chicken this way for years. I fully remove the backbones, "part that goes over the fence last" as well, and toss them in the freezer. After a few weeks, 3-4 backs, you have the makings of an especially nice stock. Lots of collagen, fat and flavor there.

There's also no explicit need for paprika, thyme, salt or pepper. Or even the chicken. It's all a matter of taste and preference. Still, the sugar plays an important part here, which is why it's included in the recipe: as it caramelizes, it helps to form a bark or crust on the skin. Sugar contributes flavor and texture and in the stated quantity, it imposes a negligible caloric load and no risk to even the most sugar-sensitive dieters.

This was so delicious it is going on our list of meals to serve to company. A few additions: I covered the oiled baking sheet with a bed of lemon slices 1/4" thick. Around the chicken I put small baby red potatoes tossed in olive oil, thyme, salt and pepper. After roasting for 40 minutes, I added a bunch of asparagus that I tossed in olive oil, salt and pepper. Be sure everything is resting on the lemon. It created an amazing sauce and two side dishes to serve with the chicken.

Loved this recipe. I buy whole chickens when they're on sale 1/2 price and splatchcock them for freezing. takes much less room in freezer and they thaw faster.

I have been spatchcock grilling chicken for years. I use a gas grill, indirect heat, and place a drip pan with a little water in it under the grate below the chicken. I flip it halfway through cooking, and sometimes direct cook it for 5 minutes at the end. Very tasty and moist.

Add a terrific side dish: cook the chicken on the top of a broiler pan, with new potatos below the grate on the bottom. The result is luxurious (if caloric) chicken fat basted potato.

Delicious! Cooked per the recipe, which is almost perfect. In the video, Melissa drizzles olive oil on the chicken prior to roasting. However the printed directions omit this step. Definitely do not skip adding a drizzle of olive oil. Otherwise, perfect.

Brown sugar adds a molasses note to the rub. I always put a tablespoon or two in my rubs depending on how much rub I am making. I used to leave sugar out but the rubs taste more rounded with the sugar as an ingredient.

I prefer to remove the backbone and use it for stock along with the wing tips.

Wonderful recipe, Easy to make, moist, juicy delicious. Short on time so marinated for about an hour. Can assume it will be better with more marinating. Suggest roasting on top of broiler pan. In the bottom of the pan place some thickly sliced potatoes drizzled with olive oil and sea salt. The drippings from the chicken will baste the potatoes which take on the flavor of the spices. I got the idea from the markets in France. The dish was a big hit with the entire family.

DEFINITELY no need for sugar. Thank you.

My son roasts spatchcocked chicken regularly. It's terrific. He uses smoked paprika, thyme, salt, pepper, and maybe a few other spices. There is certainly no need for sugar.

I would recommend putting the spices in the cavity of the bird first, and then flipping the bird to the position it will bake in and then rubbing spices on the top LAST (I think Melissa's video did it the other way, but when I spiced the top first and then spiced the cavity, a lot of the spices had gotten diluted and a bit soggy, even though I had dried off the chicken as thoroughly as I could).