Spatchcocked Whole Chicken

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Total Time: 1 hour + 2 hours marinade

Serving: ~4

Ingredients

• 1 whole chicken
• 3 tablespoons Kosher salt
• 3 tablespoons fresh cracked black pepper
• 16 oz (1 bottle) Patterson’s Mopping Sauce
• ~3 cups buttermilk
• ¼ cup hot sauce

Directions

• Place the chicken on a stable surface and remove the backbone. This can be done with a pair of kitchen shears or a knife. Essentially cut down both sides of the backbone along the entire length of the chicken. 
• Once the backbone is removed, cut through the upper portion of the breastbone. See here for a great video demonstrating the entire process.
• Place the chicken in a gallon resealable bag and cover with buttermilk and hot sauce. Let marinade for around 2 hours in the refrigerator.
• While the chicken is marinating, set up the indirect heating arrangement on your grill.
• Place the chicken rib-side down and cook for 10 minutes, then begin mopping Patterson’s Mopping Sauce every 10 or so minutes for the next 30-40 (depending on the temperature of your grill). It is not necessary to flip the chicken, however, if your grill is running cool, it may help to flip.
• Cook the chicken until the internal temperature is 165 degrees. Be sure to test in several different portions of the chicken.
• Let the chicken rest for 10-15 minutes and cut into pieces before serving. Drizzle with leftover Patterson’s Mopping Sauce.