Grilling spatchcock chicken is a certain technique to get consistent cooking, crispy skin, and juicy, tasty flesh. In this article, we’ll walk you through everything from prepping the chicken to attaining a smokey BBQ taste that will have your visitors clamoring for seconds. Let’s go into the full procedure, step by step, and make sure you offer the greatest BBQ spatchcock chicken every time.

What is Spatchcock Chicken? 

Spatchcock chicken, also known as butterflied chicken, requires removing the backbone of the bird, allowing it to lie flat on the grill. This procedure guarantees that the chicken cooks evenly and quickly, resulting in a perfect balance of crispy exterior and delicate flesh.

Why Spatchcock Chicken is Perfect for BBQ. 

When you spatchcock a chicken, you produce a perfect surface for grilling. By putting the bird flat, heat is delivered evenly, leading to faster cooking times and even browning. This process also allows the skin to get very crispy, while the flesh stays moist and tasty.

Ingredients. 

• • • 2 teaspoons salt

    • 2 tablespoons of ground cumin

    • 2 teaspoons smoked paprika.

    • 1 teaspoon freshly ground black pepper.

    • 1 teaspoon cayenne pepper.

    • 1 teaspoon of garlic powder

    • 1 teaspoon of onion powder

    • 1 teaspoon ground mustard

    • 1 (3 1/2 pound) entire chicken

    • 3 tablespoons olive oil.

    • 1 cup vinegar-based BBQ sauce

    • Preparing the Chicken for BBQ

Seasoning the chicken. 

Generously brush the chicken with olive oil, ensuring it is well covered. Season it with salt, pepper, garlic powder, paprika, and lemon zest. For additional taste, insert fresh herbs under the skin of the breast and thighs.

Marinating (Optional). 

For an added flavor boost, marinate the chicken for at least 2–4 hours or overnight. You may use a marinade of olive oil, lemon juice, garlic, and herbs, or experiment with your favorite BBQ sauce. The longer it marinates, the richer the tastes will be.

Grilling the Spatchcock Chicken. 

Setting Up Your Grill. 

• • • Charcoal Grill : Set up a two-zone fire—one side with hot coals for searing and the other for indirect cooking. 
    • Gas Grill : Preheat your grill to medium-high. Use indirect heat by turning off one or two burners and keeping one on for searing.

Cooking Instructions 

• • • Sear the Chicken : Place the chicken skin-side down over direct fire. Grill for 5–7 minutes, or until the skin is crispy and golden.
    • Move to indirect heat : Flip the chicken and move it to the colder side of the grill. Cover the grill and cook it for 30–40 minutes, depending on the size of the chicken. The internal temperature should reach 165°F (75°C) in the thickest region of the thigh.
    • Baste with BBQ Sauce (Optional) : If you’re using BBQ sauce, baste the chicken during the last 10 minutes of cooking to avoid scorching the sugars in the sauce.

How to Tell When Your Chicken is Done 

Using a meat thermometer, verify that the internal temperature of the thickest section of the thigh has reached 165°F (75°C). The juices should stream clear when punctured.

Resting and serving. 

Once the chicken is done, take it from the grill and let it rest for 10-15 minutes. This allows the liquids to redistribute, ensuring every mouthful is moist and tender. Carve the chicken by cutting along the breastbone and thigh joints, then serve with your favorite BBQ sides.

Conclusion 

Mastering the art of BBQ spatchcock chicken is all about skill and patience. With this advice, you’re well on your way to presenting flawlessly crispy, juicy chicken that will dazzle at any BBQ. Remember to experiment with different flavors, marinades, and grilling ways to make the dish your own. Whether you’re preparing for a weekend family meal or a huge party, spaghetti chicken is likely to be a crowd-pleaser.

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