Jenn will be joining Cara on Atlanta & Company again at 11:00am on Thursday October 5 for another grilling segment.

On tap for the grill:

Spatchcocked, grilled chicken with Alabama BBQ sauce

Chicken:

• 1 whole chicken, spatchcocked

• Brine (see recipe below)

• Your favorite BBQ rub

• Your favorite BBQ sauce

Spatchcock and brine the chicken for 24-48 hours

Pre-heat the grill to low/medium-low - make sure it is well seasoned!

Drain and dry thoroughly when ready to grill.

Season the back side of the chicken 1st with BBQ spice, then flip to skin-side up. Tuck the wing tips behind the bird, and rub with oil. Then season the skin side with your BBQ spice

Add the chicken to the grill, skin side down once pre-heated.

Brush the chicken with BBQ sauce once on the grill.

Slowly rotate the chicken to render & brown the skin while grilling. Once browned, flip the bird skin-side up, and baste with BBQ sauce 2-3 times while still cooking.

Cook for ~45 plus minutes until a thermometer reads at least 160F while temping the breast & thigh.

Remove from heat and allow to rest before carving. Serve with your choice of side and a drizzle of Alabama BBQ sauce.

Brine:

• 4 c water

• 4-5 bay leaves

• 2-3 whole garlic cloves

• 1 t ground black pepper

• 1 t mustard powder

• .75 t crushed red pepper

• .5 t ground cumin

• 1 c salt

• .25 c sugar

Bring the water and all ingredients to a boil. Allow to cool and bring the full volume of liquid to 1 gallon. You can add ice to the hot liquid to accelerate the process. When chilled, add the bird(s) to the brine.

Alabama BBQ sauce:

1 c aioli/mayonnaise

2 T cider vinegar

1 t ground black pepper

.5 t paprika

.5 t mustard

.25 t cumin

pinch salt

*garlic powder if using mayonnaise

Mix all ingredients and keep chilled.