Herbed Dry-Brine Whole Chicken

Garnering unanimous 5-star reviews from my own family (including children!), this recipe will become your family's favorite way to cook a chicken. 

Step 1: Prepare your chicken

Make sure your pastured chicken is completely thawed. This step is very important. 

When your chicken is thawed, remove it from the packaging and place it, breast-side down, on a cutting board.

Insert the tip of clean kitchen scissors into the bottom cavity of the bird just to the right of the tail. Cut slowly up the bird. Cut right through the bones on either side of the spine, and up through the neck cavity. 

Do the same thing on the other side of the spine to completely remove the spine. 

Next, flip the bird over. Press down on the breast bone while spreading the bird flat. This is called "Spatchcocking" a chicken.

Step 2: Create the Dry Brine

In a small bowl, combine the fine salt, black pepper, dried oregano, dried garlic, dried ground thyme, and brown sugar. Mix well until all the ingredients are thoroughly incorporated. You may leave out the brown sugar, but you will not achieve the same perfectly crispy skin.

Step 3: Season the Chicken

1. Rub the Chicken: Rub the dry brine mixture all over both sides of the chicken, ensuring it is evenly coated.
2. Let it Rest: Allow the seasoned chicken to rest. Return the chicken to your refrigerator for 3-8 hours. This will let the flavors penetrate the meat better. The salt produces the most tender chicken you've ever had and the sugar creates a crispy barrier to hold in the moisture.
3. Prepare to Grill: When you're ready to cook your chicken, remove from the refrigerator and brush off any excess brine. Rub entire bird with room temperature butter.

Step 4: Grill the Chicken

1. Preheat your grill to 400 degrees
2. Grill: Once your grill is up to temperature, use indirect heat to grill your chicken. Place the bird skin-side down on the grill for 6-10 minutes. Flip the bird over and continue cooking for 40-45 minutes. (You want an internal temperature of 165 degrees.) 

Step 5: Let it Rest

Once the chicken is done, turn off the grill and allow it to rest 10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful.

Serving Suggestions

Serve your beautifully grilled spatchcock chicken with your favorite sides. I served ours with roasted zucchini and baked new potatoes. It was a glorious summertime feast.

Conclusion

This chicken is simple and incredibly flavorful. It’s a fantastic dish to prepare for any occasion, promising to impress your family and friends with its delicious taste and enticing aroma. Even my 2 and 4-year-olds gave it two thumbs up! It also makes amazing chicken salad the next day (if you have any leftovers).