Spatchcock BBQ Chicken with Grilled Green Bean Salad

By carol gorman

Ingredients

• 1 whole chicken (4 lb./1.8 kg)
• 1/4 cup oil, divided
• 1 Tbsp. smoked paprika, divided
• 1 cup Bull's-Eye Chicken & Rib Renegade Barbecue Sauce, divided
• 1/2 lb. (225 g) fresh green beans, trimmed
• 1 small red onion, sliced, separated into rings
• 1 tomato, seeded, chopped
• 1 cup frozen corn, thawed
• 1 Tbsp. Heinz Apple Cider Vinegar

Details

Servings 8
Preparation time 35mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat greased barbecue to medium heat.

Place chicken, breast side down, on cutting board with legs toward you. Use kitchen shears to cut along each side of backbone; remove and discard bone. Open up chicken like a book; turn over. Press firmly between breasts to flatten.

Reserve 2 Tbsp. oil for later use; brush remaining oil onto both sides of chicken, then rub evenly with 2 tsp. paprika.

Place chicken, breast side down, on barbecue grate; top with weight. (See tip.) Grill 5 min. Remove weight; turn chicken. Grill (without weight) 35 min. or until chicken is done. Brush chicken with 1/2 cup barbecue sauce; grill 5 min. Remove from barbecue; brush with 1/4 cup of the remaining barbecue sauce. Cover to keep warm.

Toss beans and onions with remaining oil and paprika in disposable foil pan sprayed with cooking spray. Grill 5 min. or until vegetables are softened. Remove from barbecue.

Cut beans and onions in half; place in medium bowl. Add remaining ingredients, including remaining barbecue sauce; mix lightly. Serve with chicken.