Spatchcocked Grilled Chicken

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  1 tbsp Brown sugar
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  1 tbsp Paprika, Ground
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  1 tbsp Garlic powder
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  1 tsp 1 teaspoon freshly cracked black pepper
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  1 tbsp 1 tablespoon + ½ teaspoon kosher salt
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  5 lbs Chicken, Whole
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  10 Basil, Fresh(5g)
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  0.3 cup Cilantro, Fresh
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  4 Green Onion (Scallion)(60g)
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  6 Garlic(18g)
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  0.8 cup Mayonnaise, Regular
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  2 tbsp Lemon Juice, Fresh

Instructions

1. 1Pat the whole chicken dry with paper towels. In a small bowl, combine the brown sugar, paprika, and garlic powder. Rub the spice mixture evenly over all surfaces of the chicken, coating the skin completely.
2. 2Heat a large skillet or griddle over medium-high heat (350–400°F). Once hot, brush the cooking surface with olive oil.
3. 3Place the spatchcocked chicken skin-side down on the hot skillet. Cook 5–7 minutes over medium-high heat until the skin is crispy and lightly charred.
4. 4Flip the chicken skin-side up. Reduce heat to low (250–300°F) and continue cooking 40–45 minutes until the skin is golden brown, juices run clear, and an instant-read thermometer inserted into the thickest part (thigh) reads 165°F.
5. 5While the chicken cooks, combine the fresh basil, cilantro, green onions, fresh garlic, mayonnaise, and fresh lemon juice in a blender or food processor. Blend on high 2–3 minutes until the sauce is smooth.
6. 6Transfer the cooked chicken to a cutting board and let rest 10 minutes.
7. 7Carve the chicken into portions (breasts, thighs, drumsticks, wings). Divide evenly into 8 airtight containers while still warm, adding equal amounts of chicken to each.
8. 8Portion the green garlic sauce into 8 small containers or drizzle directly into each meal prep container. Refrigerate up to 4 days.