Spatchcock Chicken BBQ Recipe - How to Spatchcock chicken - BBQ Chicken on the Weber Kettle Grill EASY **PURCHASE THE SLOW 'N SEAR HERE: abcbarbecue.com/product/slow-...
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22" Two Zone Cooking Grate with EasySpin: abcbarbecue.com/product/22-co...
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Adrenaline Barbecue products used in this video:
For our professional recommendations on digital thermometers check out the following link:
abcbarbecue.com/product-categ...
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WHAT YOU WILL NEED FOR THIS RECIPE:
Kitchen Shears
1 Whole Chicken (approx. 4lbs)
1/2 tsp Kosher Salt per/lb of meat
BBQ Rub
Here are a few of our favorite BBQ RUBS:
Meatheads Memphis Dust - amazingribs.com/tested-recipe...
Simon & Garfunkel Rub - amazingribs.com/tested-recipe...
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HOW TO MAKE THIS SPATCHCOCK BBQ CHICKEN RECIPE:
To start off you’ll need a whole chicken and a GOOD pair of kitchen shears. You're going to spatchcock your bird to get it ready for the grill. Spatchcocking, or butterflying, simply means you are going to cut out the backbone of the Chicken and slit the breastbone. This will flatten the bird across the cooking grate, and open up more surface to cooking, which helps cook the bird faster and more evenly. When doing this we recommend using shears instead of a knife because it’s easier and safer.
Once the backbone is removed you’re going to turn the chicken around breast side up. With the palm of your hand press down firmly, splitting the breastbone so the bird lays flat. You will hear it crack, this sound lets us know when we’re done.
Now that your Chicken is spathchcocked, we are going to prep the bird by dry brining it over night. To do this simply place ½ tsp of kosher salt per lb of meat all over the chicken. Don’t worry about getting under the skin as the salt will penetrate through the skin and into the meat. This is important as the salt dries the skin at the same time it penetrates, which makes dry brining a key technique to achieve a crisper skin. When your Chicken is salted you are going to place it in the fridge uncovered overnight until we are ready to cook.
Ok now the last thing we need to do is to prepare our chicken for the grill with whatever rub/flavor profile we feel like. Today we are using Meathead's Memphis dust, which will give our chicken a very nice traditional barbecue flavor.
Once our Chicken has been rubbed we are going to go get our Slow ‘N Sear set up for cooking at 325 degrees. To do this we placed half a chimney of unlit briquettes into the Slow ‘N Sear then topped it with half a chimney of fully lit briquettes. We have our bottom vents about ¾ open and the top vents open as needed. And we have already placed in a little bit of wood onto the coals in preparation for our chicken going on.
Place the chicken on the indirect side of the grill breast side up and as flat as possible. Face the legs away from the Slow ‘N Sear where it’s usually a little warmer. You want the breast meat to hit an internal temperature of 160 when the legs/thighs are 175 or even higher. Place your digital thermometer into the thickest part of the breast so you can monitor the internal temperature of the chicken as it cooks.
Close the lid and begin cooking until your chicken reaches 160F in the breast and 175F in the legs/thighs. This should take around 1hr 15 mins when cooking at 325F.
Once your Spatchcock chicken reaches its desired tempreture, you will remove it from the grill and enjoy perfectly cooked BBQ Chicken.
ENJOY.
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We'd like to credit AmazingRibs.com for several articles that helped us develop this recipe. They are as follows:
How and why to spatchcock a chicken:
amazingribs.com/more-techniqu...
How to hot smoke chicken halves/parts:
amazingribs.com/tested-recipe...
Why dry brining is so awesome:
amazingribs.com/tested-recipe...
Want to use a beer can? Don't! Here's what you need to know:
amazingribs.com/tested-recipe...
14 июл 2024
