Ingredients
- 4 lb whole chicken
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp Alleppo pepper flakes
- 1 tbsp olive oil
- 1 tbsp dijon mustard
- juice of 1 fresh lemon
- salt
- pepper
Instructions
- Mix all ingredients except chicken in a small bowl. Set aside.Rinse, then pat the whole chicken dry with paper towelUsing kitchen shears, cut the backbone out of the chicken. Start at the tail end, making cuts up to the neck along the spin. Complete this on both sides of the spine until it is fully removedMake a cut with the shears in the middle of the breast plate (this will help the chicken lay flat).Depending on the chicken, you may need to make additional cuts near the thighs to help chicken lay flat as the goal is to ensure all parts of the chicken are laying flat to evenly cookBrush the mustard spice mixture onto the chicken. Let it set at room temperature for about an hour.Preheat the grill to medium/high heat and lightly brush the grates with oil and lay the chicken skin side down and cook for 5 minutes to help crisp the skin.Flip over the chicken and bring the heat down to low and cook for 40-45 minutes (grill temp should be between 400-450° – we use a 4 burner grill. The outside burners (left and right side) were turned on medium to high. The middle two were turned off after flipping the chicken over. This helps to keep the chicken brown verses getting burnt.Once cooked (165°), remove chicken from grill and let on sheet pan. Brush extra mustard/spice sauce on top of chicken. Keep basting the chicken with any juices that collect in the sheet pan. Do this for at least 10 minutes while the chicken is resting.HAPPY EATING!!
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