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  Grilled Butterflied Chicken  

Grilled Butterflied Chicken


For the rub:
1 Tbsp. kosher salt
2 tsp. Sauer’s Peppermill Grind Black Pepper
1 tsp. Sauer’s Ground Cumin
1 tsp. Sauer’s Ground Coriander
2 tsp. Sauer’s Garlic Powder
¼ tsp. Sauer’s Ground Red Pepper
1 tsp. Sauer’s Paprika
One whole broiler/fryer chicken
Canola oil

3 quarts natural charcoal
Glass jar or other container with lid
Poultry shears or a large boning knife
Roasting pan
2 bricks, wrapped with aluminum foil


Prepare a medium-hot grill using about 3 quarts natural chunk charcoal. Mix the salt and all the herb and spice ingredients together in a jar or container with a perforated lid. Wash the chicken, removing the giblets and pat dry. Carefully remove the bones from the chicken using poultry shears or a large boning knife. Remove the breast bone and press the bird flat like a butterfly. Liberally rub both sides of the chicken with canola oil, then sprinkle with spices. Place chicken, skin side down, directly over coals. Place a roasting pan on top of chicken and weigh down with 2 bricks. Grill until brown and deeply marked for about 12 minutes. Turn the chicken over, re-weigh, and allow to cook another 15 minutes until chicken is just done. Let the chicken rest for at least 10 minutes.