Spicy Spatchcock Chicken

• 1 whole chicken (3 lb./1.4 kg)
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
• 2 cloves garlic, grated
• 2 Tbsp. grated gingerroot
• 2 Tbsp. gochujang (Korean red pepper paste)
• 1/4 cup chopped fresh cilantro

1. Heat barbecue to medium heat.
2. Place chicken, skin side up, on work surface.
3. Starting at thigh end, use kitchen shears to cut down one side of backbone; turn chicken.
4. Cut down other side of backbone; discard bone or reserve for making stock.
5. Turn chicken over; open like a book.
6. Press firmly onto breastbone to flatten chicken.
7. Place chicken, skin side up, on barbecue grate.
8. Combine all remaining ingredients except cilantro.
9. Grill chicken 35 to 40 min.
10. or until done (165 degrees F), turning frequently and brushing with barbecue sauce mixture for the last 15 min.
11. Remove chicken from barbecue; sprinkle with cilantro.

chicken, bullseye, garlic, gingerroot, gochujang, fresh cilantro

Taken from www.kraftrecipes.com/recipes/spicy-spatchcock-chicken-182619.aspx (may not work)