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Homemade Spatchcock Chicken recipe photo

Spatchcock Chicken

A simple spatchcocked chicken grilled until juicy with a caramelized BBQ glaze.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings

Equipment

  • kitchen shears or sharp knife
  • Grill
  • Basting brush
  • Instant Read Thermometer
  • Aluminum Foil

Ingredients
  

  • 1 whole fryer chicken (about 3–4 lb) backbone removed and bird spatchcocked
  • canola oil for brushing
  • salt to taste
  • BBQ sauce for brushing

Instructions
 

  • Rinse the whole chicken and pat dry with paper towels.
  • Using kitchen shears or a very sharp knife, cut out the backbone from the chicken and open the bird flat; optionally cut a small notch in the breastbone so it lays flat.
  • Brush both sides of the chicken with canola oil and sprinkle evenly with salt.
  • Preheat the grill with a hot side and a cooler side (if using charcoal, push coals to one side). Place the chicken skin-side down over direct heat to brown the skin.
  • When the skin is browned, flip the chicken and brush the skin side with BBQ sauce; move to the cooler side of the grill if needed so it cooks through without burning.
  • Continue grilling until the thickest part of the breast or thigh reaches an internal temperature of 165°F (74°C) when checked with an instant-read thermometer.
  • Remove the chicken from the grill, tent loosely with foil, and let rest for 10 minutes before cutting and serving.

Notes

  • Pat the chicken dry for better browning.
  • Use a two-zone fire to control browning and cooking.
  • Check temperature at the thickest part for doneness.
  • Let the chicken rest to retain juices.