Curry Brined Spatchcock Chicken on the Big Green Egg
Curry brined spatchcock chicken on the Big Green Egg with juicy meat, crisp skin, and bold warming spice flavor.
Servings: 4
Ingredients
- 4.5 pounds Whole chicken
- 1 quart buttermilk
- 4 tsp kosher salt
- 1 tsp black pepper
- 4 tsp curry powder
- 2 tsp ground cumin
- 2 tsp ground turmeric
Instructions
- In a large bowl, whisk together the buttermilk, kosher salt, black pepper, turmeric, ground cumin, and curry powder until fully combined.
- Place the whole chicken in a large resealable bag or food-safe container. Pour the curry buttermilk brine over the chicken, making sure it is fully coated.
- Seal the bag tightly and place it in a large bowl or baking dish in case of leaks. Refrigerate the chicken overnight, or for at least 8 hours.
- Remove the chicken from the brine and discard the liquid. Pat the chicken dry thoroughly with paper towels.
- If needed, spatchcock the chicken by removing the backbone with kitchen shears. Flip the chicken over and press firmly on the breastbone until the bird lays flat.
- Let the chicken sit at room temperature for 30 to 45 minutes while you prepare the grill.
- Set up your Big Green Egg for raised direct cooking. Preheat the dome temperature to 375°F.
- Place the spatchcocked chicken on the raised cooking grid directly over the coals. Close the lid and cook until the internal temperature reaches about 150–155°F in the thickest part of the breast.
- Flip the chicken skin side down for the final 10 to 15 minutes to crisp and brown the skin. Cook until the breast reaches 165°F.
- Begin checking the internal temperature after about 50 minutes. Total cook time will usually be about 60 to 75 minutes depending on bird size.
- Remove the chicken from the grill and transfer it to a cutting board. Let the chicken rest for 10 to 15 minutes before carving.
- Separate the legs and thighs, remove the wings, and slice the breast meat.
- Serve immediately with your favorite sides.