Ingredients
1 whole spatchcockchicken (about 3 pounds, backbone cut out)
2 tablespoons extra-virgin olive oil
1 tablespoon coriander (toasted and ground)
1 recipe Michael’s Cleveland BBQ Sauce
DRUNKEN ONIONS:
3 small yellow onions (sliced into ½ inch thick rounds)
4 tablespoons unsalted butter (melted)
1 tablespoon dark brown sugar
2 teaspoons freshly grated ginger
2 tablespoons bourbon
Kosher salt and freshly ground black pepper (to taste)
Preparation
The night before, season chicken on both sides with salt and pepper. Wrap tightly and refrigerate overnight. The next day, remove the chicken from the fridge and let the chill come off of it, 30 minutes. Preheat a grill or grill pan to medium-high heat. Wrap 2 bricks in aluminum foil. Drizzle the chicken with olive oil and season evenly with the coriander. Place seasoned chicken on the grill skin-side down. Place the brick on top of the chicken and put the lid down. Cook for 12 minutes, then remove the brick and flip the chicken over. Brush the chicken with some of the Cleveland BBQ Sauce. Place the brick back on top of the chicken, put the lid down and cook for another 25 minutes. Remove the chicken to a cutting board and brush with more Cleveland BBQ Sauce. Let rest for a full 10 minutes, tented with foil. To serve, cut the chicken into 4 pieces and spoon some onions over the top. Serve with extra Cleveland BBQ Sauce on the side. For the Drunken Onions: make two large foil packets using two pieces of 24-inch heavy-duty aluminum foil. Fold in half, creating a 12-inch piece of reinforced foil. Bring up all four sides of the foil. Divide the sliced onions between the 2 packets, separating the rings as you go. In a medium bowl, whisk to combine the melted butter, brown sugar, ginger and bourbon. Season with salt and pepper. Pour equally over the onions. Seal the packets and place on the lower temperature side of the grill; with the lid down. Cook the onions for 20-30 minutes, until slightly caramelized and cooked though.
