Summertime is the perfect time to fire up the grill and cook up some delicious food! One of our favorite recipes to make on the grill is BBQ Spatchcock Chicken. This chicken is so juicy and flavorful, you’ll be licking your fingers after every bite! Follow our recipe below to make this amazing dish for your next barbeque!
What is spatchcock chicken? Spatchcock chicken is a flattened chicken that you can request from your local butcher or use these easy steps to make one at home. If you have’t tried one, you are in for a real treat! Flattened chickens cook faster and more evenly for a juicy and flavourful chicken!
BBQ Spatchcocked Chicken Recipe
1 whole chicken
¼ cup your favourite rub (we used a mixture of garlic powder and Kozlik’s Pork Rub)
2 tbsp vegetable oil
1½ cups chopped yellow onion (1 large onion)
1 tbsp minced garlic (3 cloves)
1 cup tomato paste
1 cup apple cider vinegar
1 cup honey
½ cup Worcestershire sauce
1 cup Dijon mustard
½ cup soy sauce
1 cup hoisin sauce
2 tbsp chili powder
1 tbsp ground cumin
1½ tsp crushed red pepper flakes
Preheat your grill to 375F with the lid closed.
Remove the inner giblets and neck from the cavity of the chicken. With sharp shears, remove the backbone by cutting along both sides of the backbone. Discard the backbone or reserve for making stock at another time. For step-by-step instructions with photos, visit our blog post on How to Spatchcock a Chicken.
Flip the chicken so it is breast-side up. Using the heel of your hand, press down on the breasts to flatten the chicken.
Pat the exterior of the chicken dry with paper towel. Brush both sides with olive oil and season with the spice rub. Place the chicken on the grill, breast side up.
While the chicken is cooking, make the BBQ sauce: Heat the oil in a saucepan over low heat. Add the onions and cook until translucent and soft (about 10 minutes). Add the garlic and cook for 1 minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, Dijon mustard, soy sauce, hoisin sauce, chili powder, cumin, and red chili flakes. Bring to a boil. Lower heat to simmer uncovered for 30 minutes. Reserve approximately ½ cup for the spatchcock chicken. The remaining sauce can be poured into canning jars or containers and refrigerated.
When the chicken reaches 150-155F, brush it on both sides with the BBQ sauce. Continue cooking until the glaze sets and the chicken reaches 160F (the temperature will continue to rise to 165F during the resting period).
Remove from the grill and let it rest for 15 minutes before slicing.
BBQ Sauce adapted by Ina Garten.