Ingredients
Equipment
Method
- Set up the grill: Fire up the grill with both direct and indirect heating zones.
- Spatchcock the chicken: Flip the whole chicken breast-side down with the legs pointing toward you. Using kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side to remove the backbone entirely. Open the chicken up, exposing the inside. With a sharp paring knife, make a small incision on the backside of the breastplate (sternum). This allows the chicken to lay completely flat when flipped breast-side up.
- Season: Season the entire chicken generously with Kinder's The Blend Seasoning on both sides — top, bottom, and under the skin where you can.
- Sear over direct heat: Place chicken skin-side down on the direct heat zone. Cook 5–7 minutes, moving frequently for even browning. Flip and cook the other side over direct heat for an additional 5–7 minutes, moving frequently.
- Indirect cook: Move the chicken to the indirect heat zone, skin-side up. Close the grill lid and cook for 25–30 minutes, or until the thickest part of the thigh reads 160°F.
- Baste: Brush the chicken with Kinder's Gold BBQ Sauce. Close the grill and cook for an additional 5–7 minutes until the sauce caramelizes and the internal temperature reaches 165°F.
- Rest: Remove from grill and let rest 15–20 minutes before cutting. This is crucial — a whole chicken needs a full rest to redistribute juices before slicing.
- Serve: Slice and serve with your favorite sides.
Nutrition
Notes
- Let the shears do the work — Cut firmly and close to the bone. Once the backbone is out, the bird presses flat naturally. Save the backbone for chicken stock.
- Keep it moving on direct heat — Frequent movement over the direct zone = even golden color all over. Leave it in one spot and you get patches of burned skin next to undercooked.
- Use a thermometer, not the clock — A spatchcocked chicken can look done before it is. Check the thickest part of the thigh, not touching bone. Pull at 165°F internal and let carry-over finish the job during the rest.
- Baste at the end only — The sugars in Kinder's Gold BBQ Sauce burn over direct heat. Brush it on in the last 5–7 minutes to get a sticky, caramelized glaze without char.
- Rest the full 15–20 minutes — Cut early and the juices run onto the cutting board instead of staying in the meat. This is where most of the difference between a dry bird and a juicy one happens.
- Grilled corn, coleslaw, and baked beans — that's the classic backyard BBQ plate and this chicken earns all of it. For something different, roasted sweet potatoes and a simple arugula salad with lemon vinaigrette let the Gold BBQ flavor stay front and center without competing.
- Cold leftovers slice clean. Put them in a sandwich with more Kinder's Gold BBQ Sauce and pickles. That's not a consolation move — that's a reason to cook extra.
- Refrigerate leftover chicken in an airtight container for up to 3 days. To reheat, wrap loosely in foil and heat in a 350°F oven for 15–20 minutes until warmed through. Skip the microwave for large pieces — it pulls moisture out fast.
- Cold leftover chicken is genuinely useful: slice it for sandwiches, shred it into tacos, or layer it over a grain bowl. The Gold BBQ glaze holds up even cold.