This week's recipe is a super easy rub for your whole chicken. It's a gluten-free and keto-friendly recipe. Great for a weeknight meal or a weekend Sunday dish with the family. This Southwest Spatchcock Chicken Rub recipe is an under-the-skin rub for a whole chicken.
I placed it on the grill, but you can also place it in the oven to bake.
We purchased it already spatchcocked, but you can do it yourself. If you don't know how to Spatchcock Chicken, check out this video from Natasha's Kitchen.
Southwest Spatchcock Chicken Rub Recipe Ingredients:
Chili 2 tsp
Smoked paprika 2 tsp
Granulated garlic 2 tsp
Cumin 2 tsp
Dried mustard 2 tsp
Salt and pepper
4 oz butter unsalted
Southwest Spatchcock Chicken Rub Recipe Instructions:
Add all the ingredients into a bowl and mix together to create a paste.
Separate skin from meat and add butter mixture to breast and thighs. If you want more butter to dilute the rub, another 4 oz of butter or use ½ rub mixture.
Preheat grill and clean grill.
Reduce to indirect heat at about 400 degrees lay the chicken bone side down.
Grill for 400 degrees for 30 minutes then turn over the chicken to keep it at around 400 degrees. And cook for another 30 minutes or until the internal 160 and let it rest for 10 minutes. Cover with foil.
Serve with asparagus and a salad. Yum! Would you make this? If so, leave a comment below and rate it. Thanks in advance.
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Looking for even more recipes? Visit our other Gluten-Free Recipes.