Spatchcock Chicken
Spatchcocking aka butterflying simply means to remove the backbone and lay the bird flat. This roasting method is the quickest way to cook a whole bird. It ensures even cooking and produces the most tender chicken with extra crispy skin you will ever have!
Servings: 6
Ingredients
- 1 (4 to 4-1/2 lb.) whole chicken
- Dan’s Sweet & Spicy Rub or your favorite rub
- BBQ sauce your choice
Instructions
- Remove the giblets from the chicken cavity. Using kitchen shears cut along both sides of the backbone; discard the backbone or save it for chicken stock.
- Place the chicken cut-side down. Firmly press between the two breasts with the palm of your hand to flatten the chicken (you will hear a pop).
- Pat dry the chicken with paper towels. Liberally season all sides of the chicken with dry rub.
- Preheat an outdoor grill to medium-high or set up for indirect heat.
- Grill the chicken, breast side down, covered with vent open, until nicely charred, about 10 to 15 minutes. Flip the chicken and cook for 30 minutes more. Flip again and brush with BBQ sauce; grill until the internal temperature reaches 160-165 degrees in the thickest part of the breast, about 5 minutes more.
- Transfer the chicken to a cutting board. Loosely cover with foil and let rest for 10 minutes before cutting and serving.
- Serve chicken at the table with extra BBQ sauce.
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