BBQ Spatchcock Chicken
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.
Servings: 4 People
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
Calories: 467kcal | Carbohydrates: 8g | Protein: 39g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 148mg | Sodium: 2229mg | Potassium: 487mg | Fiber: 1g | Sugar: 3g | Vitamin A: 488IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 5mg
