Dry rubs are fuss-free, require no chopping and become easy flavour heroes for your protein of choice.
- Prep time 30 minutes
- Total time 5 hours & 30 minutes
- Portion size 6 servings
- 1 tablespoon dried Greek or Mexican oregano
- 1 tablespoon garlic salt
- 1 tablespoon coriander seeds , toasted and ground
- 2 teaspoons smoked paprika
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon kosher salt
- 1 whole chicken (about 1.7 kg)
- 3 tablespoons lemon juice
- 1 batch each Alabama Sauce and Texas-Style Barbecue Sauce (link to recipes in Method) (optional)
In small bowl, stir together oregano, garlic salt, coriander seeds, paprika, pepper and kosher salt; set aside.
Using kitchen shears, cut chicken along each side of backbone; remove backbone and discard or reserve for another use. Turn chicken breast side up; press firmly on breastbone to flatten.
Place chicken on baking sheet; drizzle with lemon juice. Sprinkle all over with oregano mixture and press to adhere; cover with plastic wrap. Refrigerate for 4 to 24 hours. Bring chicken to room temperature before grilling.
Meanwhile, preheat barbecue to medium heat (about 350°F); grease grill.
Place chicken, skin side down, on grill; close lid and cook, flipping once, until juices run clear when chicken is pierced and instant-read thermometer inserted in thickest part of thigh reads 165°F, 40 to 50 minutes.
Test Kitchen Tip: Flattening (a.k.a. spatchcocking) a whole chicken helps it cook quickly and evenly throughout and makes it easier to carve. To save time, buy the chicken already spatchcocked from the supermarket.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 796 mg
- Protein 26 g
- Calories 249
- Total fat 15 g
- Potassium 341 mg
- Cholesterol 93 mg
- Saturated fat 4 g
- Total carbohydrate 3 g
- Iron 11
- Folate 4
- Calcium 3
- Vitamin A 9
- Vitamin C 3