Spatchcocked Barbecue Chicken

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



  1. Step 1

    Gather the ingredients.
  2. 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.
  3. Step 3

    In a wide, shallow dish, combine the rice vinegar, garlic, and 1/4 cup of the barbecue sauce.
  4. 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.
  5. Step 5

    Remove the chicken from the marinade, pat dry with paper towels, and place on a foil-lined baking sheet.
  6. Step 6

    In a small bowl, mix together the dry rub ingredients and sprinkle over both sides of the chicken.
  7. 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.
  8. 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.
  9. 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.