Grilled Spatchcocked Chicken
- 1 whole (3- to 4-pound) chicken, giblets removed
- 1 tablespoon paprika
- 1 tablespoon light brown sugar
- 2 teaspoons coarse sea salt
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
Prepare a grill for medium-heat cooking, leaving a cooler area on one side of the grill to move chicken to, if needed. Place chicken on the grill skin-side up; cook, flipping frequently and moving it to the cool area if you get flare-ups, until it is well-browned and cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh and breast without touching bone should read 165°F. Transfer to a platter and let rest 10 minutes before carving.
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