Description
A wonderfully flavorful spatchcocked chicken recipe with a peach glaze
Ingredients
Units
Scale
- 2 tablespoons garlic powder
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1/4 cup Avocado oil
- 1 whole chicken (average 3–4 pounds)
- 1/2 cup Trade Street Jam Co. Smoked Peach Jam
Instructions
- Start by preheating your grill to 450 degrees.
- Spatchcock your chicken. You can also leave it whole if you wish.
- Rub your chicken with avocado oil, garlic powder, paprika and salt (both sides).
- Brush the chicken with your peach jam.
- Place on grill breast side up and grill for 2o minutes at 450 degrees.
- Without lifting the lid, adjust the temperature to 375 degrees and grill for 20 minutes per pound of chicken.
- Cook the chicken to an internal temperature 165 degrees F.
- Let the chicken rest for 20 minutes to reabsorb juices.
- Carve and serve.
Notes
- You can also do this method in the oven. You won’t get the charred flavor, but it will still be amazing!
- This can be refrigerated for up to a week. You can get the skin crispy again by air frying it or giving it a quick broil.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 175
- Sugar: 0.9 g
- Sodium: 284.5 mg
- Fat: 6.5 g
- Carbohydrates: 2 g
- Fiber: 0.4 g
- Protein: 25.8 g
- Cholesterol: 82.7 mg
Keywords: Grilled spatchcock chicken, grilled chicken, chicken, whole chicken.
