BBQ Spatchcock Chicken

Spatchcocking a chicken, or any poultry, is a great way to flatten the bird and get even cooking in less time than roasting whole. My grilled BBQ Spatchcock Chicken first gets a dry rub and then smoked on the grill for added flavor.

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CLICK HERE TO GET THE PRINTABLE RECIPE: 🖨️ https://keviniscooking.com/bbq-spatch...

Ingredients
4 lb whole chicken

Dry Rub
2 tsp ground black pepper
1 tsp kosher salt
2 tsp sweet paprika (not smoked)
2 tsp garlic powder
1 tsp celery seeds
1/4 tsp ground cumin
1/4 tsp ground coriander

Instructions
In a small bowl whisk together the dry rub ingredients and set aside.

Be sure to have the chicken on a clean cutting surface breast side down. Starting at the neck area using kitchen scissors or poultry shears, cut along each side of the backbone towards the legs to remove it, cutting through the rib bones as you go. Discard the backbone or freeze for soup stock.

In the center area there will be a triangle of cartilage right where the breastbone starts. Using a sharp knife, cut down a quarter inch and spread the cut area open to reveal the breast bone. Flip the chicken over and press down. OR after removing the back bone, spread the chicken out and turn over. Flatten the breastbone using the heel of your hand so that the meat is butterflied and all one thickness.

Sprinkle the dry rub all over the chicken and using your hand rub into the skin to adhere. Set aside while you start up your oven, grill or smoker to heat 400°F.
Place the spatchcocked chicken rib bones down on and roasting sheet (oven) or the grill and cook for 40-45 minutes, or until the internal temperature registers 160°F.

I used hickory wood chips/pellets and baste with you favorite sauce every 20 minutes. I love my Alabama White Sauce (recipe link below in Notes).

Remove chicken from grill/smoker and allow to rest 15 minutes, it will continue to cook and reach 165°F before cutting up into pieces or shredding.


Note

1. Link for my Alabama White Sauce: https://keviniscooking.com/alabama-wh...

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