Is it easy to spatchcock a chicken?

Heck yes! It is as simple as cutting the backbone out, breaking the breast bone and flattening the bird.

Do you flip a spatchcock chicken on the grill?

I do not. I coat with BBQ and the indirect heat cooks the chicken. If you use a charcoal grill, you will definitely will get that wonderful smokey grill flavor.

How do you make BBQ Sauce?

The basics of an easy bbq sauce is a few cups of ketchup, vinegar, molasses, and Worcestershire sauce. Ketchup is an easy and quick base as it already has tomato and sugar right in it.

BBQ Spatchcock Grilled Chicken

Description

This BBQ Spatchcocked Grilled Chicken is tender, tasty, and a great way to put that grill to use. Perfect for a dinner or cookout, this whole chicken recipe is easy to make and is a great grilling recipe.

Ingredients

Units Scale

1 whole chicken
1/2 cup salt
2 cups Fireball Whisky Barbecue Sauce (or bbq sauce of your choosing)

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Instructions

The night before, generously coat your whole chicken with ¼ to ½ cup of salt, place in-tray, loosely cover, and store in the refrigerator for eight hours.
The next day, spatchcock the chicken by cutting the spine out with kitchen shears.
In the middle of the inner breast, use a sturdy knife to cut the breast bone right in the middle so that the chicken can be flattened.
Flip chicken over so breasts are up and push down legs and flatten the chicken.
Tuck wings under bird.
Coat with ½ of the Fireball Spicy BBQ sauce (or barbeque sauce of your choice)
Heat grill to 375° Fahrenheit and allow for an area of indirect heat. If charcoal (preferred) put coals on one side or use charcoal baskets on one side. If a three-burner gas grill, heat two outside grills.
Put chicken on grill over indirect heat with the breasts up and closest to the source of heat.
Cover
Use a meat thermometer and cook until the thickest breast is 165° Fahrenheit (approximately 1 hour to 1 hour and 30 minutes). Use a thermometer to make sure thigh meat and the breast meat is 165° Fahrenheit. Remove immediately. If you are daring enough, remove at 160° Fahrenheit and make sure the final temp before eating is 165° Fahrenheit
Allow chicken to rest for 5 minutes, carve, and serve with remaining BBQ Sauce.

Notes

Calories are estimated based on a 4 lb chicken and 2 cups of bbq sauce.
Serving size is largely determinant on the appetite of your people and size of your chicken.
While I recommend the dry brine, it is a step that could be skipped.
Reserve the chicken spine for Homemade Chicken Stock
Make sure to follow food safety and avoid cross-contamination.