This recipe comes to us from Leo Morales, owner and pit master at Barrel and Bones BBQ. “I love making this recipe because it’s such a shareable dish and everybody can just get in there and pick what they love on the chicken. For me, personally I love the crispy skin.”
We love this recipe because it’s an easy way to cook a whole chicken over the grill and a great way to feed a lot of people quickly. Using Leo’s method also maximizes flavor in the skin while leaving it with a great crunchy texture. It’s a must-make recipe for this grilling season!
- 1/2 Cup Corn Starch
- 2 Cups Brown Sugar
- 3/4 Cup Kosher Salt
- 2 Tsp Granulated Garlic
- 4 Tbl Chili Powder
- 2 Tsp Paprika
- 2 Tsp Cayenne Pepper
- 2 Tsp Cumin
- Place chicken breast-side down, with the legs towards you.
- Using sturdy scissors or poultry shears, cut up along each side of the backbone to remove it, cutting through the rib bones as you go.
- Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.
- Remove excess fat from inside the skin and pat dry.
- Liberally apply corn starch to chicken skin, allowing 5 min for skin to slightly dry.
- Apply the rest of the seasoning mix to both sides of the chicken as well as inside the skin.
- (optional) Use two skewers to secure the legs and keep the bird flat. Run the skewers diagonally through the breast and thigh meat.
- Most of the grilling time should be spent with the breast side up to prevent burning.
- After 20 min, flip the chicken monitoring closely for the remainder of the cook to prevent the skin from burning. Cook for about 10 minutes.
- Once the chicken reaches 160° and the skin reaches desired cook level, remove from Grill.
- Slice chicken and enjoy!