BBQ Spatchcock Chicken
BBQ Spatchcock Chicken with a quick brine and homemade bbq sauce cooked on the grill for a delicious family meal.
Servings: 5 servings
Calories: 463kcal
Ingredients
- 1 whole chicken
for the brine:
- 4 quarts warm water
- 1 cup kosher salt
- 2 lemons or limes
- 2 garlic cloves
- 2 tablespoons peppercorns
for grilling:
- 3 tablespoons olive oil
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ cup sweet and tangy bbq sauce
Instructions
- About 2 hours before grilling, prepare the brine. Whisk warm water with kosher salt until dissolved. Squeeze lemons and/or limes into the salt water, adding the rinds as well. Add garlic cloves and peppercorns.
- Remove the gizzards or parts form inside the chicken and discard.
- Submerge chicken into the brine. Cover and refrigerate for 2 hours but no more than 4 hours.
- Drain the chicken well in a colander and discard brine.
- Pat dry chicken, inside and out with paper towels.
- Prepare a grill fire to about 300° using pecan chunks or hickory for smoke flavor.
- Place chicken on a baking sheet or cutting board. Using poultry shears or heavy duty kitchen scissors, cut down both sides of the backbone and discard.
- Flip the chicken over and slice between the breasts, not slicing all the way through.
- Turn chicken and flatten with the palms of your hands.
- Drizzle chicken with olive oil on both sides.
- Mix salt, pepper, onion and garlic together and season the chicken all over.
- Cook chicken over indirect fire, skin side up, with the grill closed.
- Keep grill temperature at 300° to 325°, cooking for about 1 hour and 20 minutes.
- Using a digital thermometer, check the chicken at the thick part of the thigh, near the bone.
- When chicken reaches about 155°, coat with bbq sauce. Close the lid and continue to cook until internal temperature reaches 160°- 165°.
- Remove from grill and rest 10 minutes before slicing.
Notes
Remove chicken from bones and store in an airtight container in the refrigerator up to 3 days,
Reheat in a skillet with additional BBQ sauce, stirring until heated through.
Nutrition
Serving: 1g | Calories: 463kcal | Carbohydrates: 25g | Protein: 33g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Cholesterol: 105mg | Sodium: 932mg | Fiber: 1g | Sugar: 19g