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Crispy Grilled Spatchcock Chicken Recipe with Tangy Alabama White Sauce

crispy grilled spatchcock chicken - featured image
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A quick and easy grilled spatchcock chicken with crispy skin and juicy meat, served with a tangy, creamy Alabama white sauce that adds a peppery, vinegary kick.

Ingredients

Scale
  • Whole chicken (about 3.5 to 4 lbs / 1.6 to 1.8 kg), fresh or thawed, preferably organic or free-range
  • 2 tablespoons olive oil
  • 1.5 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • For the Alabama white sauce:
  • 1 cup (240 ml) mayonnaise
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tablespoons prepared horseradish
  • 1 tablespoon horseradish mustard or Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • Optional: a pinch of cayenne pepper

Instructions

  1. Spatchcock the chicken: Place the whole chicken breast-side down on a cutting board. Using kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side and remove the backbone completely. Flip the chicken over and press down firmly on the breastbone to flatten it out. (About 10 minutes)
  2. Season the chicken: In a small bowl, mix salt, black pepper, smoked paprika, garlic powder, and onion powder. Pat the chicken dry with paper towels, then rub olive oil all over the skin. Sprinkle the seasoning evenly, pressing it into the skin for good adhesion. Let it sit for 15 minutes at room temperature to absorb flavors.
  3. Prepare the Alabama white sauce: In a medium bowl, whisk together mayonnaise, apple cider vinegar, horseradish, mustard, honey, salt, black pepper, and optional cayenne until smooth and creamy. Refrigerate until ready to serve. (5 minutes)
  4. Preheat the grill: Set up your grill for indirect heat — for charcoal, bank coals to one side; for gas, turn on one burner and leave the other off. Aim for a medium heat around 375°F (190°C). Oil the grates to prevent sticking.
  5. Grill the chicken: Place the spatchcocked chicken skin-side up over indirect heat. Close the lid and cook for 25-30 minutes. Then move the chicken over direct heat, skin-side down, for about 5-7 minutes to crisp the skin further. The chicken is done when internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  6. Rest the chicken: Transfer the chicken to a wire rack set over a baking sheet and let it rest for 10 minutes to redistribute juices.
  7. Serve: Carve the chicken into pieces and generously brush or drizzle with the tangy Alabama white sauce. Add extra sauce on the side for dipping.

Notes

Keep a spray bottle of water handy to tame flare-ups during grilling. Do not rush the resting phase to keep the meat juicy. Use a reliable meat thermometer for best results. The Alabama white sauce tastes better after resting for a few hours or overnight. For oven roasting, cook at 425°F (220°C) for 40-50 minutes and finish under the broiler for 3-5 minutes.

Nutrition

Keywords: spatchcock chicken, grilled chicken, Alabama white sauce, crispy chicken, barbecue, tangy sauce, easy chicken recipe, summer grilling

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