Spatchcock BBQ Chicken
(from cokerlj’s recipe box)
Found this on a Facebook website. Then I came up with my own ideas. Best darn thing I have ever put in my mouth!
Source: Linda Coker
Categories: BBQ, Chicken, Poultry
Ingredients
- ONE or more whole chicken
- Olive Oil
- A couple tablespoons minced parsley
- Your favorite bbq rub...I had a rub, tasted it, it was not sweet enough (I like a sweet rub for chicken) and a tad too spicy. I added additional paprika and brown sugar to help tone it down.
Directions
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THE DAY BEFORE…clean your chicken.
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To “spatchcock” it you cut along one side of the backbone. Traditional Spatchcock calls to completely cut the entire backbone out and save the backbone, neck and gizzard to make broth at a later date. I happen to like “picking” on bones so I leave the backbone attached on one side.
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After you open up the chicken you will see that it just doesn’t quite open up so you have to clip some of the breast bone on the backside and then the chicken will spread wide open.
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I injected extra light extra virgin olive oil into both sides of the breast and into both thighs. Also rubbed down with oil.
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Sprinkle the entire surface (inside and out) with your favorite rub. Finally sprinkle with the fresh parsley. Place on pan, wrap tightly with saran and place in fridge until ready to cook.
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Bring your bbq/smoker up to 400 degrees to sear about 10-15 minutes. Make sure it doesn’t burn.
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Turn down heat to 300 degrees and cook for about 30-45 minutes until internal temp reaches 165 degrees checking the thickest part of the thighs and breast.
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Crank the heat back to 400 degrees and cook for about 5 more minutes.
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Place on a clean pan and allow to rest about 10 to 15 minutes.