Spatchcock Polynesian Chicken
As part of our “Global Cuisine” series with The Grill Dads, enjoy this Polynesian-inspired Spatchcock Polynesian Chicken with the entire family. The rub might be dry, but this Chicken Spatchcock Polynesian is going to be juicy.
1 Sanderson Farms® Whole Frying Chicken
1 tablespoon kosher salt
1 tablespoon granulated sugar
2 teaspoons garlic powder
2 teaspoons ground ginger
2 tablespoons olive oil
1 lemon, halved
1 lime, halved
Polynesian Sauce Ingredients
¼ cup soy sauce
2 tablespoons lime juice
2 tablespoons lemon juice
2 tablespoons light brown sugar
1 tablespoon honey
1 tablespoon grated fresh ginger
4 cloves garlic, grated
2 green onions finely sliced
2 teaspoons crushed red pepper
1. Spatchcock the chicken: Pat the chicken dry with paper towels to make it easier to move and spatchcock. Flip the chicken over so it is breast-side down. Use kitchen shears to cut out the back bone. Starting from the tail-end of the chicken, cut along one side of the back bone, then repeat on the other side to remove the backbone. Keep the cuts as close to the spine as possible — this may require a little more pressure above the thigh bone. Flip the chicken so that it is now breast-side up. Use the heel of your hands to press down on the breast bone to flatten the chicken. You may hear a crack as you press.
2. Combine the salt, sugar, garlic and ginger powder in a small bowl. Set the chicken on a rimmed baking sheet and coat on all sides with the dry rub, getting both the underside and between the breasts and thigh. You may not use all the rub. Set the baking sheet in the fridge, uncovered, for at least 8 hours or overnight.
3. Make the Polynesian sauce: Combine the soy sauce, lime and lemon juice, brown sugar, honey, ginger, garlic, scallions, and red pepper in a small saucepan. Bring to a boil and cook until thickened and reduced, about 15 minutes. This can be done before heating the grill OR the night before.
4. Heat a gas or charcoal grill for two-zone cooking. For a gas grill, this may look like turning one or two burners to high and the others to medium low. For a charcoal grill, light the coals in a chimney starter and pour the hot coals into one side of the grill.
5. Rub the chicken with two tablespoons of olive oil. Grill the chicken breast side down over high heat for 10 minutes, along with the halved lemon and lime keeping an eye out for flare ups. The skin should get crispy and browned in some areas. Remove the lemon and lime from the grill and reserve for serving.
6. Use two sets of tongs to flip the chicken over onto the cooler area of the grill and adjust the heat to maintain a lower temperature (roughly 350℉). Cook for 25 minutes. You are looking for the chicken to be golden brown and about 140 degrees in the thickest part of the breast.
7. Continue to cook the chicken, basting with the sauce every three minutes. The sauce should thicken and create a glaze on the chicken’s skin. Cook for 10 to 15 additional minutes until the chicken reaches 165℉.
8. Rest the chicken for 10 minutes before slicing and serving with any leftover sauce. Don't forget to use the grilled citrus for squeezing.