Spatchcocked Barbecue Chicken
Spatchcocking barbecue chicken makes for an excellent juicy bird with a delicious thick glaze of barbecue sauce—and without the dreaded burnt skin.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1(4- to 6-pound) whole chicken , split in half, wing tips removed
- 2tablespoons rice vinegar
- 2cloves garlic, mashed
- ¾to 1 cup barbecue sauce
- For the Dry Rub:
- 2teaspoons kosher salt
- 1teaspoon black pepper
- 1teaspoon paprika
- 1teaspoon brown sugar, packed
Instructions
Step 1
Gather the ingredients.Step 2
With a sharp knife, make several deep slashes through the skin and flesh of the chicken: two across the breast, two across the thigh, one across the leg.Step 3
In a wide, shallow dish, combine the rice vinegar, garlic, and 1/4 cup of the barbecue sauce.Step 4
Add the chicken and coat with the marinade. Once coated turn the chicken skin-side down in the dish, cover, and refrigerate for 1 to 3 hours.Step 5
Remove the chicken from the marinade, pat dry with paper towels, and place on a foil-lined baking sheet.Step 6
In a small bowl, mix together the dry rub ingredients and sprinkle over both sides of the chicken.Step 7
Build a medium fire in your charcoal grill (you may use a gas grill , but charcoal is recommended for this recipe). When all of the charcoal is covered in gray ash, brush the grates lightly with oil and place the chicken skin-side down on the grill.Step 8
Cook for just 3 to 4 minutes to lightly char the skin and create some grill marks, then turn over so the skin side is up. Brush the top of the chicken generously with barbecue sauce.Step 9
Cover the grill and cook, without turning the chicken again, for 35 to 40 minutes, or until the internal temperature is 165 to 170 F. Baste with sauce every 5 minutes.