A spatchcock chicken topped with sweet caramelized onions is one of the best ways to cook a whole bird. The chicken cooks evenly, the skin gets crispy, and the onions soak up all the smoky chicken drippings.
Ingredients
1 whole chicken (4–5 lbs), spatchcocked
3 large onions, thinly sliced
2 tbsp butter
1 tbsp olive oil
2 tbsp Girls Gone Grillin’ SPG with a Kiss of Onion
1 tsp smoked paprika
½ tsp black pepper
Optional: fresh thyme
Instructions
1. Prep the Chicken
Remove the backbone and flatten the chicken.
Pat dry and rub lightly with olive oil.
Season generously with SPG with a Kiss of Onion, paprika, and pepper.
2. Start the Onions
Heat a cast iron skillet on medium heat.
Add butter and olive oil.
Add the sliced onions and a pinch of salt.
Cook 20–25 minutes, stirring occasionally until deep golden and sweet.
3. Grill or Smoke the Chicken
Preheat grill or smoker to 375°F.
Place chicken skin side up.
Cook 40–50 minutes until internal temp reaches 165°F.
4. Finish with Onions
Spoon the hot caramelized onions over the top of the chicken during the last 5 minutes of cooking.
