Kosher salt and freshly cracked black pepperto taste
Prepare the Horseradish White Barbecue Sauce
Whisk the ingredients together in a small bowl. Pour the barbecue sauce into a jar with lid. Chill in the refrigerator for at least one hour to allow the flavors to meld together.
Spatchcock The Chicken:
Place the chicken breast side down on a clean work surface. Use kitchen shears to cut from the tail along both sides of the backbone. Remove the backbone and discard.
Turn the chicken over, so that it is breast side up. Use your hands to flatten the chicken. Press down firmly to crack the rib cage. The chicken should now lay flat on the surface.
Cut a small hole in the loose skin of the thigh and pull the end of each drumstick through the hole. This will keep the legs in place when placing on the grill.
Combine the poultry rub ingredients together, then coat the chicken with the poultry rub generously on both sides.
Fire Up The Grill!
Prepare the grill for indirect cooking and heat to 450 to 550 degrees F.
Grill The Chicken:
Place the chicken, skin side down, over indirect heat. Place the foil-wrapped bricks on top of the chicken. Close the lid and grill until golden around the edges; about 25 minutes.
Put on heat-resistant grilling gloves and remove the bricks. Using a large spatula and a set of tongs, carefully turn the chicken over ensuring that the skin remains intact and does not tear. Replace the bricks and close the lid. Continue to cook until the juices run clear and an instant-read thermometer reads between 160 and 165 degrees F when inserted into the thickest part; about 20 to 25 minutes more.
Remove from the grill and allow the chicken to rest for at least 10 minutes before serving. Cut into serving pieces and serve warm with the Horseradish White Barbecue Sauce.
Calories calculated excluding White Horseradish Barbecue Sauce. Sauce alone includes: 244 calories @ 2 tablespoons per serving.
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