Sriracha-Ranch Grilled Spatchcock Chicken
A tangy sriracha-ranch sauce adds incredible flavor to this grilled chicken and creates a beautifully charred crust you won’t be able to get enough of.
Serves 4
For the sriracha-ranch sauce:
- ½ c. mayonnaise
- ½ c. sour cream
- ½ c. buttermilk
- 1 tsp. dill
- ½ tsp. parsley
- ½ tsp. chives
- ¼ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 tbsp. sriracha
- 1 whole chicken
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Instructions:
- In a medium bowl, whisk together the sauce 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 the grill to medium-high. Generously brush the chicken with the 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 done (when the internal temperature reaches 165°F), continuing to brush the chicken every 5 minutes.
Tip: You can also ask the butcher at your grocery store to spatchcock the chicken for you.
