- 1 small fryer chicken, about 3-4 lb., spatchcocked
- 3 tbsp this little goat went to belize
- canola oil
- kosher salt
- torn mint leaves and lemon wedges, for serving
- To spatchcock the chicken, cut down either side of the spine using kitchen shears or strong scissors. Pull out the spine. Flip the chicken over and press down on the breast of the chicken to flatten it out.
- In a small bowl, whisk together 2 Tbsp canola oil, Belize spice and a 1/2 tsp salt. Place chicken in a large bowl or casserole dish and coat with the marinade, making sure to massage the spice blend into the chicken until well coated. Cover and refrigerate for at least 1 hour, up to overnight (the longer the better)!
- Remove chicken from the fridge and allow to sit at room temperature for at least 30 minutes before grilling.
- Oil grill grates with canola oil and place the chicken, skin side down, on the hot side of the grill. Cook until the skin begins to brown, about 3-5 minutes. Move to the cooler side of the grill and continue grilling until the skin is fully browned, about 6-7 minutes longer.
- Flip chicken skin side up and move back to the hotter side of the grill and allow to brown, about 3-5 minutes more. Move chicken back to the cooler side and allow to finish cooking until the juices run clear when pierced with a fork or an instant-read thermometer registers 165 degrees.
- Remove from grill and let rest for at least 20 minutes before carving. Sprinkle with freshly-torn mint leaves and serve alongside lemon wedges.
- Alternatively, you can cook your marinated chicken in the oven by placing it in a large cast-iron skillet or on a parchment-lined baking sheet and baking it at 425 degrees for about 45 minutes, or until an instant read thermometer inserted into the thickest part reads 165 degrees. Make sure to rest your chicken before carving!