Smoky Paprika and Honey Marinade for Spatchcock Chicken

Ingredients: 

  • 3 tbsp olive oil 
  • 2 tbsp honey 
  • 2 tbsp smoked paprika 
  • 1 tbsp Dijon mustard 
  • 2 tbsp apple cider vinegar (or white vinegar) 
  • 3 garlic cloves, minced 
  • 1 tsp ground cumin 
  • 1 tsp dried oregano 
  • Salt and freshly ground black pepper, to taste 

How to Spatchcock a Chicken 

  1. Place the chicken breast-side down on a cutting board. 
  2. Using sharp kitchen shears, cut along both sides of the backbone from tail to neck, removing it completely. Discard or save for stock. 
  3. Flip the chicken over and press down on the breastbone with your hands to flatten it. You should hear a crack. 
  4. Tuck the wing tips under the chicken to prevent burning.

Instructions 

  1. In a bowl, whisk together olive oil, honey, smoked paprika, Dijon mustard, vinegar, garlic, cumin, oregano, salt, and pepper.
  2. Rub the marinade generously over the entire spatchcocked chicken. Be sure to coat both sides and under the skin where possible for maximum flavor. Let the chicken sit for at least 30 minutes to absorb the marinade (or refrigerate for up to 4 hours for deeper flavor).
  3. Preheat your grill to medium-high heat (around 400°F). Place the chicken skin-side up over indirect heat and close the lid.
  4. Grill the chicken for about 35–40 minutes, flipping halfway through, until the internal temperature reaches 165°F at the thickest part of the thigh.
  5. Let the chicken rest for 10 minutes before carving.