Smoky Spatchcock Chicken

Flattening the chicken (spatchcocking) ensures it cooks evenly and every inch of the skin gets that smoky, chili-infused char.

Ingredients

• 1 Whole Chicken (approx. 4 lbs)

• 3 tbsp Midnight Ember chili blend

• 2 tbsp Olive Oil or melted Ghee (helps the spice stick)

• 1 Lemon (halved)

• Optional: Fresh parsley for garnish

Instructions

1. Prep the Bird: Use kitchen shears to remove the backbone of the chicken. Flip it over and press down firmly on the breastbone until it cracks and lies flat. Pat the skin completely dry with paper towels.

2. Season: Rub the olive oil all over the chicken. Generously coat both sides with Midnight Ember, pressing the spices into the skin.

3. Setup the Grill: Prepare your charcoal grill for indirect heat (place hot coals on one side, leave the other side empty).

4. The Roast: Place the chicken skin-side up on the "cool" side of the grill. Close the lid with the vents partially open to draw smoke over the bird. Roast for 45–50 minutes.

5. The Char: For the final 5 minutes, move the chicken directly over the hot coals, skin-side down, to crisp it up.

6. Finish: Remove and let rest for 10 minutes. Squeeze fresh lemon juice over the top before carving.