Spatchcock Grilled Chicken

Begin by adding a generous amount of salt to a large container or Dutch oven, followed by a small amount of water. Stir the mixture until the salt is fully incorporated and dissolved.

Next, carefully remove the chicken from its packaging and submerge it in the saltwater brine. Ensure that the chicken is completely covered by adding more water as necessary, then refrigerate for up to 4 hours.

Once the chicken has finished marinating, remove it from the brine and gently pat dry with paper towels to remove excess moisture. Place the chicken breast-side down on a clean, flat surface.

Using kitchen shears, carefully cut along both sides of the chicken's backbone. Remove the bone and set it aside for future use or discard it.

With the skin side down, make a small incision into the breast bone and the surrounding cartilage, about 1/4 inch deep. Flip the chicken skin-side up.

To achieve a more uniform thickness, place your hands on top of each other and press down onto the center of the breast, above the cut area. This will help flatten the chicken and make it more even in thickness.

In a small bowl, combine smoked paprika, garlic powder, cumin, and pepper. Gently rub this spice mixture onto both sides of the chicken, taking care to lift the skin whenever possible and apply the rub directly to the meat.

Leave the seasoned chicken uncovered in the refrigerator for at least 2 hours, allowing it to absorb the flavors.

About 10-15 minutes before grilling, remove the chicken from the refrigerator and let it come to room temperature.

Preheat your outdoor grill to a medium heat of around 375 degrees F (190 degrees C). Lightly oil the grill grates to prevent sticking.

Place the chicken bone-side down onto the preheated grill and cook for 50-60 minutes, or until an instant-read thermometer inserted near the bone reads 150 degrees F (65 degrees C). Flip the chicken skin-side up and brush with barbecue sauce. Continue grilling until the chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Once cooked, remove the chicken to a platter and tent it with foil. Allow it to rest for about 10 minutes before cutting into 6 servings and serving with additional barbecue sauce, if desired.