This whole grilled chicken is beautifully seasoned, and has just the right amount of char. Consistently basting helps lock in the tangy Sriracha-ranch sauce, adding layers of flavor.

Serves 4

Ingredients: For sriracha sauce

Ingredients: For the chicken

Instructions:

  1. In a medium-sized bowl, whisk together Sriracha-ranch ingredients until smooth. Keep refrigerated until ready to grill.mix-sriracha-ranch-ingredients
  2. To spatchcock the chicken, use sharp kitchen scissors to remove the backbone. Flatten the chicken by pressing down on the breasts. spatchcock-the-chicken
  3. Preheat grill to medium-high heat. Generously brush the chicken with Sriracha-ranch sauce. brush-the-chicken-with-sauce
  4. Place the chicken, breast side down, on the grill, and cook for 15 minutes. Continue to brush the chicken with the sauce every 5 minutes. Flip the chicken, and cook for an additional 15 minutes or until thoroughly cooked (internal temperature reaches 165°F).grill-the-chicken

Tips: Don’t worry, ask the butcher at your grocery store to “spatchcock” your whole chicken—they’ll take care of that prep for you.

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