Smoky, juicy, and full of bold flavor, this Charcoal Grilled Chicken starts with Uncle Dibbz Durtty Bird Rub and gets coated in a rich Golden Glow Marinade made with citrus, mustard, vinegar, olive oil, and Delta Dust. Finished over charcoal and served with a creamy green sauce, this is an approachable backyard chicken recipe with big flavor.

Ingredients

For the Chicken

• 1 whole chicken, spatchcocked
• 2 tablespoons Uncle Dibbz Durtty Bird Rub, for seasoning the chicken

For the Golden Glow Marinade

• 2 tablespoons Uncle Dibbz Durtty Bird Rub
• 1 tablespoon Uncle Dibbz Delta Dust
• 2 tablespoons orange juice
• 1 tablespoon lime juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon yellow mustard
• 2 tablespoons olive oil

For the Green Sauce

• 1 cup salsa verde
• 1 jalapeño
• 1 handful fresh cilantro
• 2 green onions
• Juice of 1 lime
• 2 tablespoons mayo
• 1 tablespoon sour cream
• 1 garlic clove
• Pinch of salt

Instructions

1. Prep the chicken: Pat the spatchcock chicken dry very well. Season both sides evenly with 2 tablespoons of Durtty Bird Rub, making sure to get into all the folds and corners.
2. Make the Golden Glow Marinade: In a bowl, whisk together 2 tablespoons of Durtty Bird Rub, 1 tablespoon of Delta Dust, orange juice, lime juice, apple cider vinegar, yellow mustard, and olive oil until smooth and fully combined.
3. Marinate the chicken: Pour the Golden Glow Marinade all over the seasoned chicken and rub it in well so every part of the bird is coated. Let it marinate for at least 2 hours, or overnight for deeper flavor.
4. Preheat the grill: Set your charcoal grill up for indirect cooking and preheat to about 325°F.
5. Grill the chicken: Place the chicken skin side up over indirect heat and cook until the internal temperature reaches 160°F in the breast and 175°F in the thigh, about 1 hour to 1 hour 15 minutes depending on the size of the bird and your grill.
6. Finish over the fire: Move the chicken over direct heat for a few minutes if needed to deepen the color and give the skin a little extra char.
7. Rest the chicken: Remove from the grill and let the chicken rest for 10 to 15 minutes before cutting.
8. Make the green sauce: Add the salsa verde, jalapeño, cilantro, green onions, lime juice, mayo, sour cream, garlic, and salt to a blender. Blend until smooth and creamy.
9. Serve: Cut the chicken into halves or quarters and serve with the green sauce on the side.

Recipe Notes

• The Golden Glow Marinade is what gives this chicken its rich color and bold flavor.
• Durtty Bird Rub seasons the chicken directly and also builds the base of the marinade.
• Delta Dust adds another layer of flavor without making the recipe feel complicated.
• For the best texture and color, use a young whole chicken around 3.5 to 4.5 pounds.