Grilled Dry Brined Chicken – Spatchocked

Ingredients + Substitutions

• Whole Chicken – Buy a whole roaster chicken and then you can spatchcock at home (or ask your butcher to do it for you). This recipe also works with any skin-on chicken cuts like our dry-brined chicken halves. You can also dry brine and spatchcock turkey.
• Seasoning – We use our basic dry brine recipe but you can also use any dry rub or seasoning that has kosher salt in it. Another option is our chicken rub.

Portions are in the recipe card.

Equipment

When dry brining it’s best to have a wire rack lined in a sheet tray prepared. This elevates (lifts) the chicken so the entire bird can get airflow and dry brine in the refrigerator.

Preparation + Seasoning

Start by spatchcocking the chicken. With a sharp knife cut along one side of the backbone. You can see more details in our article on how to spatchcock.

Next, repeat the same step by cutting and removing the other side of the backbone.

The last step is to pull the two halves apart. Flip the chicken over so the breast side is up, and then press it flat. Liberally season both sides with the dry brine.

Recipe Steps

1. 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. See FAQ section for more time ranges.
2. 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.
3. Rest: Remove from grill and rest on a cutting board for 15 minutes to allow for carry-over cooking. Slice and serve.

While the USDA recommends cooking chicken to 165 degrees Fahrenheit you can achieve safe chicken by cooking it to 158 degrees for longer time to kill of bacteria. If you want the juiciest chicken you have ever eaten then read our article on the perfect chicken temperature.

Grill Specific Modifications

Big Green Egg – If using a Big Green Egg or Kamado grill, you can set up for traditional two-zone grilling using the grill charcoal basket with divider or you can use your ConvEGGtor plate. If using the plate you don’t need to move the chicken around since it’s all indirect cooking. Target the internal temperature of the grill if using the plate at 500 degrees F.

Gas Grill – Assuming you have a three burner gas grill, light two adjacent burners at medium heat and leave one off. This is your two-zone set up. Target an internal grill temperature of no more than 500 degrees F.

Kettle Grill – Use a traditional two-zone direct and indirect zone set up. Target 450 degrees internal temperature of the grill. The direct side will be closer to 550 over the direct heat.

Pellet Grill – Use your high or grill setting, preheat the grill so the grates are hot. Grill indirect the entire time and glaze when the internal temperature of the chicken is 155 degrees F. If your pellet grill has a direct grill feature like on a Camp Chef Woodwind, then grill direct and then close the vent to finish indirect.

Frequently Asked Questions

Wine Pairing

I love chardonnay with almost any grilled chicken recipe, especially this dry brined chicken, with it’s herbal flavors and nice smoky touch you get from grilling. Some other options would be a viognier or a richer-style white wine. For reds a lighter red works great, like a gamay noir or pinot noir.