This whole grilled chicken is beautifully seasoned, and has just the right amount of char. Consistently basting helps lock in the tangy Sriracha-ranch sauce, adding layers of flavor.
Ingredients: For sriracha sauce
Ingredients: For the chicken
- In a medium-sized bowl, whisk together Sriracha-ranch ingredients until smooth. Keep refrigerated until ready to grill.
- To spatchcock the chicken, use sharp kitchen scissors to remove the backbone. Flatten the chicken by pressing down on the breasts.
- Preheat grill to medium-high heat. Generously brush the chicken with Sriracha-ranch sauce.
- Place the chicken, breast side down, on the grill, and cook for 15 minutes. Continue to brush the chicken with the sauce every 5 minutes. Flip the chicken, and cook for an additional 15 minutes or until thoroughly cooked (internal temperature reaches 165°F).
Tips: Don’t worry, ask the butcher at your grocery store to “spatchcock” your whole chicken—they’ll take care of that prep for you.
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