Santa Maria Style Spatchcocked Grilled Chicken

Ingredients

• 1 whole chicken (approximately 4 lbs), spatchcocked
• 2 tbsp extra virgin olive oil
• 3 tbsp Salted Perfection Santa Maria Select Blend

Instructions

1. Place the chicken on a stable cutting board and remove the backbone using heavy-duty kitchen shears. Flatten the bird by pressing down firmly on the breastbone; this geometric change ensures the meat cooks at a synchronized rate.
2. Use paper towels to pat the skin completely dry. Moisture is the enemy of the Maillard reaction, as energy will be wasted evaporating surface water rather than browning the proteins.
3. Coat the entire surface of the chicken with olive oil. The oil serves as a thermal interface between the heat source and the meat, and it helps dissolve the fat-soluble flavor compounds found in the rosemary and paprika.
4. Season the chicken generously on both sides with the Salted Perfection Santa Maria Select Blend.
5. Prepare your gas grill for two-zone cooking by lighting the burners on one side to medium-high and leaving the other side unlit.
6. Place the chicken skin-side up on the indirect (cool) side of the grill and close the lid. This ambient heat gently renders the subcutaneous fat, which bastes the meat from the outside in.
7. When the internal temperature of the breast reaches 135°F, move the chicken to the direct heat side, skin-side down.
8. Sear for approximately 5 to 8 minutes, monitoring closely for flare-ups. We are looking for the point where the amino acids and reducing sugars transform into a complex, mahogany-colored crust.
9. Remove the chicken from the grill once the breast reaches 160°F and the thighs are at 175°F. Rest the meat for 10 minutes to allow the internal pressure to equalize, ensuring the juices remain within the muscle fibers. DUNZO!