Cider Infused Spatchcock Chicken

Chicken Rub

• 1 tbsp Steak Salt
• 1 tsp light brown sugar
• 1/8 tsp ground ginger

Cider Butter Injection

• 1 cup apple cider
• 1 stick unsalted butter
• 3 garlic cloves, crushed
• 1 sage sprig
• 1-whole chicken, spatchcocked

1. Preheat oven to 450 degrees or prepare grill for indirect heat. Heat grill to 350-400 degrees.
2. Meanwhile, prepare cider injection. In a small saucepan combine cider, butter, garlic and sage and bring to a simmer.  Remove from heat when butter is melted and allow to cool.
3. In a small bowl combine chicken rub ingredients and mix well.  
4. Prepare and pat dry the spatchcocked chicken. Loosen the chicken skin and rub the seasoning mixture under the chicken skin and on top of chicken.
5. Using an injector, inject chicken with the cooled cider butter. 
6. Roast chicken until skin is crispy & internal temperature reaches 165 degrees.  Allow to rest for 10 minutes before carving.  If using the grill, cook on indirect side of the grill, rotating every 20 minutes. Cook until internal temperature reaches 165 degrees.  Remove from grill and allow to rest for 10 minutes before carving.