INGREDIENTS:

1 whole chicken, spatchcocked
1 teaspoon ground turmeric
1 teaspoon coriander powder
1 teaspoon onion salt
1 teaspoon garlic powder
1 teaspoon paprika
Hot Boss Original sauce (amount to taste)

METHOD:

Prep Your Chicken:
Spatchcock the chicken by removing the backbone and flattening it. To do this, place the chicken breast-side down on a cutting board and use kitchen shears to cut along both sides of the backbone. Remove the backbone and flip the chicken over, pressing down firmly on the breastbone to flatten it.

Mix the Dry Powders:
In a small bowl, mix together the ground turmeric, coriander powder, onion salt, garlic powder, and paprika.

Season the Chicken:
Generously cover the chicken with Hot Boss Original sauce.
Sprinkle the mixed dry spices evenly over the chicken for an extra layer of flavour.
Let the seasoned chicken rest for at least 30 minutes to allow the flavours to penetrate.

Prepare the BBQ:
Get the BBQ ready and make sure it’s hot. You should hear a sizzle when the chicken is placed on the grill.

Cook the Chicken:
Place the chicken on the hot BBQ, skin side down. Cook for about 10-15 minutes on each side, depending on the size of the chicken and the heat of your BBQ.
Halfway through cooking, baste the chicken with more Hot Boss Original sauce. Add as much as you wish to enhance the flavour.
Let the skin get crispy and golden brown.

Finish and Serve:
Once the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy, remove it from the BBQ.
Let the chicken rest for a few minutes before cutting into it.

Enjoy your deliciously spiced and juicy spatchcock chicken! .