If you’ve grilled chicken before, you know the struggle – sometimes it turns out dry, sometimes the skin gets rubbery, and most binders don’t do much besides hold the rub in place. That’s where this recipe flips the script.
I call it the Flavor-Lock Method. It’s a binder that doesn’t just glue seasoning to the meat – it builds flavor from the very first layer, tightens the skin for that perfect bite-through texture, and leaves you with juicy chicken every single time.
This split chicken is bold, juicy, and versatile. You can throw it on for a backyard BBQ with friends or keep it simple for a weeknight dinner. Once you try it, plain chicken just won’t cut it anymore.
Old 36 Flavor-Lock Split Chicken
Ingredients
Flavor-Lock Binder
- 1 tbsp zesty Italian dressing
- 1½ tsp spicy or Creole mustard
- 1 tsp mayonnaise
- Zest of 1 lime
- ½ tsp Worcestershire or pickle brine
SPG Rub
- 1.5 tbsp coarse salt
- 1 tbsp coarse black pepper
- 1½ tsp granulated garlic
Chicken Rub
- ¾ tsp smoked paprika
- ½ tsp granulated onion
- ¼ tsp cayenne pepper
- ¼ tsp dried oregano
- ½ tsp brown sugar optional, for balance
Instructions
- Whisk together Italian dressing, mustard, mayo, lime zest, and optional Worcestershire or pickle brine until smooth.
- Pat split chicken halves dry with paper towels.
- Brush a thin, even coat of binder over all sides of the chicken, including under the skin where possible.
- Place chicken skin-side up on a rack over a tray.
- Rest uncovered in the fridge for 30–45 minutes. This sets the binder and helps the skin tighten.
- Mix all rub ingredients.
- Remove chicken from fridge and season generously on all sides. Press lightly to help it stick.
- Let the chicken rest at room temperature for 15 minutes.
- Set up a two-zone fire (375–400°F in the cool zone).
- Start chicken skin-side up over the cool side for 10 minutes to set the rub.
- Move chicken over the coals and grill, flipping every 10 minutes. Slide to the cool side occasionally to let fat render without burning.
- Continue until internal temp is 155–160°F in the breast and 170–175°F in the thigh.
- Let chicken rest 5–10 minutes.
- Squeeze fresh lime over each half. Garnish with parsley or cilantro if desired.
