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.
- Serves: 6 persons
- 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
Step 1Gather the ingredients.
Step 2With 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 3In a wide, shallow dish, combine the rice vinegar, garlic, and 1/4 cup of the barbecue sauce.
Step 4Add 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 5Remove the chicken from the marinade, pat dry with paper towels, and place on a foil-lined baking sheet.
Step 6In a small bowl, mix together the dry rub ingredients and sprinkle over both sides of the chicken.
Step 7Build 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 8Cook 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 9Cover 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.