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Sunday’s always bring families together for dinner. If you are looking for a simple and delicious meal then look no further than this BBQ spatchcock chicken dish. The chicken is tender, juicy and full of amazing flavor. The roasted potatoes add a nice rustic touch, especially on those colder fall days, and pair it with some crunchy asparagus for the greens.
Table of Contents
How to spatchcock a chicken.
To start, cut out the backbone from the chicken with sheers or a sharp knife. This process of spatchcocking or butterflying will allow the chicken to cook more evenly and quickly. Press down hard on the breast bone to break it so the chicken will lay nice and flat. I like to use a little olive oil or cooking spray for the binder. This will allow the seasoning to stick better to the chicken. Cover the outside generously with your choice of BBQ seasoning and pat it in. For this recipe I went with Dad’s Sweet BBQ rub. It is a great all purpose rub with peppery and sweet flavors that enhance the flavor of any meat. After the chicken is seasoned, let it hang out while you fire up the grill.
How to grill a tender and juicy chicken
Set it for direct cooking and the temp at 375 degrees. Place the chicken skin side up and cook until the breast registers an internal temperature of 165 degrees. This should take approximately 45 minutes, depending on the size of your chicken. At the very end, before removing the bird off the grill, brush it with your choice of BBQ sauce and let it carmelize on the skin before removing from the grill. I used Blues Hog Champions Blend. It’s currently my favorite BBQ sauce. It has the perfect balance of sweet and tanginess.
When the chicken is fully cooked, remove it from the grill and let it rest for 10-15 minutes. This is a very important step in this process. During the rest period, the chicken will start to cool down and the cooking process will stop. The juices will redistribute inside the meat, giving you a much better final product.
Don’t forget the sides.
While the chicken is on the grill, roast some baby yellow potatoes. Slice them in have, drizzle with some olive oil and season them with salt and pepper. Place then on a sheet pan with parchment paper and set them in the oven for 30 minutes at 375 degrees.
The asparagus can be done on the grill while the chicken is resting. Drizzle with some olive oil, season with salt and place them on a veggie rack. Use the same direct heat set up as for the chicken at 375 degrees for about 10 minutes. You don’t want to over cook the asparagus. Leave it crunchy for an added texture. Enjoy!
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Printer Friendly Recipe
BBQ Spatchcock Chicken
Ingredients
- 1 Whole Chicken
- 2 tbsp BBQ Seasoning
- 2 tbsp BBQ Sauce
- 1 bag Baby yellow potatoes
- 1 batch Asparagus
- 1 tbsp Salt
- 1 tbsp Pepper
- 1 tsp Olive oil
Instructions
- Cut out the backbone from the chicken with sheers or a sharp knife
- Press down hard on the breast bone to break it so the chicken will lay nice and flat.
- Cover the entire chicken with a little olive oil or cooking spray for the binder and season with your choice of bbq rub.
- Set it for direct cooking and the temp at 375 degrees.
- Place the chicken skin side up and cook until the breast registers an internal temperature of 165 degrees. This should take approximately 45 minutes.
- While the chicken is on the grill, roast some baby yellow potatoes. Slice them in have, drizzle some olive oil and season them with salt and pepper. Place then on a sheet pan with some parchment paper and set them in the oven for 30 minutes at 375 degrees.
- Before removing the bird off the grill, brush it with your choice of BBQ sauce.
- The asparagus can be done on the grill after the chicken is done and resting. Drizzle some olive oil, season with salt and place them on a veggie rack. Use the same direct heat set up as for the chicken at 375 degrees for about 10 minutes.
Nutrition
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