This juicy, flavorful Grilled Apricot-Chipotle Spatchcock Chicken is the perfect combination of smoky-sweet heat. It’s delicious on its own or pulled off the bone and set atop a bed of greens.
Grilled Apricot-Chipotle Spatchcock Chicken
Makes 1 whole chicken
Ingredients
- 1½ tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- 1 teaspoon ground chipotle pepper, divided
- 1 teaspoon ground black pepper
- 1 (3½-pound) whole chicken, neck, giblets, and backbone removed
- ¼ cup apricot preserves
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground ginger
- Grilled canned or fresh apricots, to serve
Instructions
- Heat a cast-iron grill pan over medium heat.
- In a small bowl, combine salt, paprika, garlic powder, onion powder, chili powder, ½ teaspoon chipotle pepper, and black pepper. Sprinkle all over chicken.
- Transfer chicken to pan, skin side up. Cover with a 12-inch cast-iron skillet to flatten chicken. Grill with skillet on top for 35 minutes. Remove skillet, turn chicken, and grill until a meat thermometer inserted in thickest portion registers 165°, about 20 minutes more. Let stand 10 minutes before serving.
- Meanwhile in a small bowl, combine preserves, vinegar, ginger, and remaining ½ teaspoon chipotle pepper. Brush onto chicken. Serve with grilled apricots.
