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Recipe Detail Page
Pickle-Brined Grilled Spatchcock Chicken
Summer 2021
This recipe is a great use for leftover pickle brine and an even better excuse to buy a good jar of pickles. Simply brine your bird overnight, and then grill to juicy, crispy glory.
Serves 3 or 4
3-lb (1.36-kg) whole chicken, back cut out
2 cups (500 mL) dill pickle brine
Canola oil or other neutral oil
Kosher salt
Freshly ground black pepper
Sliced pickles for garnish
1. The day before cooking, place chicken and pickle brine in a large sealable plastic bag. Refrigerate, and allow to marinate overnight.
2. The next day, remove chicken from the brine. Discard brine and pat the chicken dry with a paper towel.
3. Preheat barbecue to high heat.
4. Lightly oil chicken, and season lightly with salt and liberally with black pepper. Lower heat to medium and sear chicken, skin side down, until well-browned.
5. Turn off 1 element and reduce other elements to medium. The temperature should be about 375°F (191°C).
6. Place chicken over the unheated side and close lid. Cook for 1 hour, until the skin, is crisped and juices run clear or until an internal temperature of 165°F (74°C) is reached.
7. Remove from grill and allow the chicken to rest for 15 minutes. Cut up and serve with sliced pickles.
Serves 3 or 4
