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Spatchcocked chicken with Japanese mayo and sweet hot rub

SAM THE COOKING GUY · ♥ 35.3K likes · 2.7M views · 32 min video

Read about whole bird in the BrightCulinary Book

Spatchcocked chicken with Japanese mayo and sweet hot rub, from the video
Timestamp
Ingredients
Method
Techniques
▶ 19:09
  • chicken
Refrigerate the spatchcocked chicken uncovered overnight, about 24 hours, to dry it; cut off the wingtips.
Dry-chilled spatchcock chicken with mayo rubButterflyingRead
▶ 19:26
  • Japanese mayo
  • sweet hot rub
Mix Japanese mayo with the sweet hot rub and coat the chicken, inside first.
▶ 19:41
Grill inside down over the hot side four to five minutes, then skin side down about five minutes for color.
Two-zone grilling the chickenGrillingRead
▶ 20:48
Move it to the low side and cook like an oven, slowly and evenly, until done.