Crispy Grilled Kicken Chicken
This Crispy Grilled Kicken Chicken is packed with flavor, perfectly juicy inside, and crispy on the outside. Using the spatchcock method keeps it tender and cuts down cooking time, while a bold seasoning blend gives it just the right kick. A family favorite for late summer grilling and beyond!
Equipment
- Grill With indirect and direct heat zones
- Kitchen shears or sharp knife
- Meat injector Optional, for seasoning butter
- Mixing bowl
- Basting brush
- Meat thermometer
Ingredients
- 1 whole Chicken
- 1 cup Melted butter or ghee
- 2 tbsp Weber's Kick'N Chicken seasoning blend
- 1/2 tbsp Garlic powder
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat grill to 375–400°F.
- Spatchcock the chicken: using kitchen shears or a sharp knife, remove the backbone so the chicken can lay flat. (Optional: remove rib cage or press flat with your hands.)
- Mix melted butter or ghee with the seasoning blend and garlic powder.
- Using a meat injector, inject some of the mixture into the chicken. Brush the remaining seasoned butter all over the chicken. Season with salt and pepper.
- Place chicken breast-side up over indirect heat on the grill. Cook for 35–40 minutes.
- When internal temperature reaches 145°F, flip chicken breast-side down over direct heat. Grill for about 5 minutes, or until the internal temperature reaches 165°F.
- Remove from grill and let rest 10 minutes before carving and serving.
Notes
- Why spatchcock? Flattening the chicken helps it cook evenly and shortens the cooking time, while giving you that irresistible crispy skin.
- No injector? If you don’t have a meat injector, simply brush all of the seasoned butter mixture onto the chicken.
- Frugal tip: Leftovers can be shredded for sandwiches, wraps, or soups — stretching one chicken into multiple meals.