RECIPE REDUX: SPATCHCOCKED WHOLE CHICKEN ON THE GRILL

The quickest way to go from zero to cooked: spatchcocking. It's fun to say, isn't it? Plus, it's the easiest way to cook a whole chicken or turkey to perfection. Simply split and flatten the chicken and grill it whole. Forget the rotisserie - cook that flat piece of chicken in 30 to 45 minutes with very little effort!

So, this weekend, fire up the grill, and spatchcock some foul – your stomach will thank you. 

Ancho Chile and Spice Rubbed Grilled Whole Chicken

1 whole chicken
1 ancho chile
1 tsp cloves
1 tsp ground cumin
1 tsp ground coriander
Sea or kosher salt and freshly ground black pepper.

Prepare the chicken for grilling by removing the backbone with a knife or poultry shears (or have your butcher do this), tucking the thin part of the wings behind the thicker parts, and spreading the chicken flat. Tie the legs together with kitchen twine or a silicone rubber band to help keep the chicken flat while cooking.

Place the ancho chile, cloves, cumin, and coriander in a coffee grinder or mortar and pestle and grind into a powder. Rub the chicken well on all sides with the spice mix and season well with salt and pepper.

Heat and lightly oil the grill and place the chicken, skin side down, on the hottest part of the grill for 4-5 minutes to sear the skin.

Turn the chicken over and sear the other side.

Move to a cooler spot of the grill and allow to cook slowly until the temperature of the thickest part of the leg reaches 150 degrees (about 30 minutes, depending on the size of the chicken. Move the chicken to the hottest part of the grill and turn skin side down for 4-5 minutes, to crisp the skin. Remove the chicken from the grill and let rest for 10 minutes before carving.