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–+ servings
a spatchcocked chicken on grill grates

Five Spice Grilled Spatchcocked Chicken with Soy Glaze

Yield: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 10 minutes
Learn how to spatchcock and grill a whole chicken with this easy recipe!
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Ingredients
 

  • 3-4 pound whole chicken, livers and gizzards removed

For the dry rub:

  • 2 tablespoons Chinese five spice rub
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger, ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

For the sweet soy glaze:

  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1/2 cup brown sugar
  • 1/2 tablespoon minced garlic
  • 1 teaspoon olive oil
  • 1/2 teaspoon ginger powder
  • 2 green onion stalks, finely diced

Instructions
 

  • Prepare your grill to 400 degrees Fahrenheit, and for indirect heat grilling.
  • In a small bowl, add the spice rub ingredients. Stir to combine.
  • To prepare the chicken, place on a cutting board breast side down. Staring at the neck, use kitchen scissors or poultry shears to cut along each side of the backbone to remove it. Once you have cut down each side of the spine, you should be able to pull the back bone free. Discard the backbone to use to make broth.
  • Flip the chicken over, spreading both sides out. Press down on the breastbone, flattening the chicken until it is completely flat.
  • Pat all sides of the chicken with paper towels. Sprinkle the spice rub on the chicken and gently rub it into the skin, making sure to cover both sides.
  • Place the chicken breast side up directly on the grill grates. Grill over indirect heat for about 40-45 minutes.
  • While the chicken is grilling, prep the soy glaze. Add all ingredients except the fresh green onions into a microwave safe bowl. Microwave for 1 minutes, then whisk to combine. If the brown sugar has not dissolved, microwave in additional 30 second increments until it is. Add the diced green onions and allow to rest at room temperature.
  • Next, transfer the chicken to direct heat to finish and add char, grilling for about 5 minutes or until the internal temperature reaches 160 degrees Fahrenheit. Brush with the soy glaze every 1-2 minutes.
  • Remove the chicken from the grill and transfer to a rimmed platter or tray to catch the juices. Allow the chicken to rest for at least 10-15 minutes. It will reach 165 degrees Fahrenheit (or more) during this rest time, and the juices will redistribute during this time.
  • Cut into pieces, serve warm or at room temperature.

Notes

Grilling over indirect heat for the first time can be intimidating! Don't worry, I've got you! 
Charcoal Grill: For a charcoal grill, you'll want to pile all of the coals on one side of the grill.
Gas Grill: On a gas grill, you have two options. If you have a top rack, you can place the chicken there to keep it away from the burners. Or you can light the burners on just one side, then place the chicken over the unlit burners. 
Serving: 1, Calories: 499kcal, Carbohydrates: 32g, Protein: 34g, Fat: 26g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 122mg, Sodium: 2035mg, Potassium: 478mg, Fiber: 1g, Sugar: 27g, Vitamin A: 292IU, Vitamin C: 4mg, Calcium: 73mg, Iron: 4mg
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