Spice-rubbed Grilled Butterflied Chicken
1 small whole chicken (3-4 lbs.)
2 tbsp Zatarain's cajun spices
1 tsp ancho chili powder or other chili powder
2 tsp sweet paprika
Pinch of sea salt
Pinch of ground black pepper
2 tbsp olive oil
Heat your grill with all burners on high, cover down. You'll want to use a gas grill with a cover and a thermometer for this recipe. Ideally your grill also should have at least three burners. The grill's temperature should be pre-heated to about 400-450 degrees F.
Lay the chicken breast-side down and feel around for the spine. You're going to cut out the spine, allowing you to spread the chicken out flat like a butterfly. Using good, clean shears, cut through the chicken, starting at the opening at the tail, along each side of the spine. Discard spine. Turn the chicken breast-side-up and use your hands to flatten out the chicken.
Mix together the cajun spices, chili powder, paprika, and salt and pepper. Rub the spice mixture all over the chicken. Brush the chicken with olive oil, reserving a couple teaspoons of oil for brushing the chicken again later.
Place the chicken, breast-side-up, on the middle of the grill. If you have more than one burner, turn off the burner directly below the chicken. Grill the chicken with the grill covered for 45 minutes. Check the grill temperature frequently to ensure that its temperature is staying around 325-350 degrees F. Brush the chicken's breast and thighs with the rest of the olive oil. Using tongs, carefully turn the chicken breast-side-down. Re-ignite the burner directly below the chicken (if turned off) and set it at its lowest level. Grill for another 15 minutes, until the breast skin is deeply browned and the internal temperature of the chicken is about 165 degrees F.
Remove the chicken breast-side-up to a platter, cover loosely with foil, and let rest for about 10 minutes. Carve the chicken into pieces and enjoy.
Serves 2-4 people.
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