Five-Spice Spatch-cocked Grilled Chicken

The spatchcock does a few things: It flattens the bird so the breasts and legs cook evenly and cuts down on cooking time. And unlike a wet brine, a dry rub—this one’s got five-spice, and a little bit of brown alternative Swerve sugar. Finished with garlic, Fresno peppers and scallions, all of which are lightly pan seared. One order receives 1/2 of a small chicken cut into, wing, breast, drumstick and thigh. Accompanied by Garlic roasted cauliflower. Serves 1-2 people.

{gluten-free} {Dairy-free} {Nut-free} {Sesame-free} {Egg-free}