When you want to cook your chicken hot and fast, this grilled spatchcocked chicken recipe is the way to go because this bad boy will make their mouths water…
You will need:
- 1 whole chicken
- Your favorite Poultry rub
- Your favorite sweet BBQ sauce
Charred Grilled Spatchcocked Chicken
The preparation for this recipe is simple: To “spatchcock” the bird, first remove the spine using a pair of poultry shears. Push the two sides of the chicken down, and using your fingers remove the keel bone (breastbone). To finish up preparations, season the bird with your favorite poultry rub on both sides.
Set your cooker up for grilling over direct heat. Place the chicken over the fire, skin side up, and close the lid.
When you can see a good amount of charring going on on the bottom side, flip the chicken over. Wait for the skin to char lightly as well, then baste with BBQ sauce and flip it back over to baste both sides. Repeat the flipping/basting a couple of times, until internal temperature hits 165ºF in the breast and 175ºF in the thickest part of the thigh.
Let the chicken rest for 10-15 minutes before serving.
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