Ingredients:
1 whole chicken (about 3–4 lbs), spatchcocked (backbone removed and flattened)
2–3 tbsp olive oil (or avocado oil)
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp chili powder or cayenne (optional, for heat)
1 tsp dried thyme or oregano
Salt & black pepper to taste
Optional: lemon slices or fresh herbs for garnish
🔪 How to Spatchcock (if not prepped yet):
1. Place the chicken breast-side down.
2. Use kitchen shears to cut along both sides of the backbone and remove it.
3. Flip the chicken over and press down firmly on the breast to flatten.
🔥 Griddle Instructions:
1. Preheat your Blackstone griddle to medium heat (around 375–400°F / 190–200°C).
2. Season the chicken: Pat the chicken dry. Rub both sides with oil, then coat with your spice mix evenly.
3. Start cooking skin-side down for 10–12 minutes until crispy and browned.
4. Flip and cook the other side for 15–20 minutes, pressing slightly to keep contact with the surface.
5. Use a meat thermometer to ensure the thickest part (breast/thigh) hits 165°F (74°C).
6. Let it rest 5–10 minutes before slicing.
🍽️ Serving Ideas:
Serve with grilled veggies, corn on the cob, or flatbreads.
Add a squeeze of lemon or drizzle of BBQ sauce if desired.
