Grilled chicken
Rinse the chicken in cold water (inside and out). Pat dry with paper towels. Place the chicken breast-side down on a cutting board. Use poultry shears (or heavy-duty scissors) to cut along both sides of the backbone. Remove the backbone and any remaining blood and debris.
- 1 piece chicken
- BBQ-rub
- BBQ sauce
- padron pepper
- oil
- flake salt
- Rinse the chicken in cold water (inside and out). Pat dry with paper towels. Place the chicken breast-side down on a cutting board. Use poultry shears (or heavy-duty scissors) to cut along both sides of the backbone. Remove the backbone and any remaining blood and debris. Turn the chicken over and press down and out at the same time.
- Rub the chicken well with a little oil and plenty of spice mix.
- Place the chicken breast side up on a hot grill and grill over indirect heat for about 50 minutes, depending on the size of the bird. For best results, turn the chicken after 20 minutes, grill skin side down for about 15 minutes, then turn it over. Brush the chicken with BBQ sauce towards the end of grilling.
- Place the padron peppers on a hot grill and grill them quickly over high heat until the skin turns black. Turn them a little during the process. Transfer them to a plate, drizzle with good olive oil and sprinkle with flaky salt.
- Brush the finished chicken with a little extra BBQ sauce, sprinkle with a little flaky salt and serve more sauce on the side.
Rinse the chicken in cold water (inside and out). Pat dry with paper towels. Place the chicken breast-side down on a cutting board. Use poultry shears (or heavy-duty scissors) to cut along both sides of the backbone. Remove the backbone and any remaining blood and debris. Turn the chicken over and press down and out at the same time.
Rub the chicken well with a little oil and plenty of spice mix.
Place the chicken breast side up on a hot grill and grill over indirect heat for about 50 minutes, depending on the size of the bird. For best results, turn the chicken after 20 minutes, grill skin side down for about 15 minutes, then turn it over. Brush the chicken with BBQ sauce towards the end of grilling.
Place the padron peppers on a hot grill and grill them quickly over high heat until the skin turns black. Turn them a little during the process. Transfer them to a plate, drizzle with good olive oil and sprinkle with flaky salt.
Brush the finished chicken with a little extra BBQ sauce, sprinkle with a little flaky salt and serve more sauce on the side.
