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Grilled spatchcock chicken with bbq sauce and asparagus on the side.

No-Fail Grilled Spatchcock Chicken

This is a recipe for a grilled spatchcock chicken with crispy skin, juicy meat and an intense bbq seasoning. The overnight marinade is optional, but highly recommended if you have the time.
Prep Time: 1 day
Cook Time: 1 hour
Resting Time: 10 minutes
Total Time: 1 day 1 hour 10 minutes
Cost: $12/ 10€

Equipment

  • Thermometer
  • baking tray
  • BBQ
  • bbq brush
  • Measuring spoons or digital scale
  • Kitchen Scissors

Ingredients

  • 1.3 kg whole chicken

For the Marinade

  • 7 g smoked paprika (1 tbsp)
  • 2 g celery salt (½ tsp) can also substitute with regular salt
  • 18.5 g dark brown sugar (1 tbsp)
  • 0.75 g cayenne (¼ tsp)
  • 1 g Aleppo chili powder (¼ tsp) can also substitute with regular chili powder
  • 0.75 g cinnamon, ground (¼ tsp)
  • 1 g mustard seed, ground (½ tsp)
  • 0.5 g garlic powder (½ tsp)
  • 0.5 g black pepper, ground (½ tsp)
  • 34 g soy sauce (2 tbsp)
  • 4 g worcestershire sauce (1 tsp)
  • sea salt

Instructions

  • Dry the chicken off well. Remove and discard any gizzards inside the bird.
  • (Optional) Remove the wishbone from the chicken by making two incisions vertically to expose the bone. Cut the top of the wishbone with scissors and pull it out.
    Removing the wishbone from the spatchcock chicken.
  • Flip the chicken over and cut along the back to remove the back bone.
    Cutting along the back of the chicken to remove the backbone.
  • Turn the chicken and cut along the otherside to remove the back bone.
    Removing the back bone from the chicken.
  • Cut the breastbone with scissors so the chicken can lay flat.
    Cutting the breastbone of the whole chicken.
  • Mix everything together for the marinade until a paste is formed.
    Mixing the marinade in a bowl.
  • Line a baking tray with parchment paper.
    Brush or rub the marinade all over the chicken. Use all of the marinade and make sure to get both sides coated really well.
    Season the chicken with salt on both sides. Let this sit, uncovered in the fridge overnight or for up to 1 day.
    The chicken, rubbed in the marinade.
  • The next day, remove the chicken from the fridge and let temper for no more than 30 minutes.
  • Prepare your grill for indirect heating like shown in the picture. Let the grill get to about 475°F/246°C and leave all the vents open.
    Clean the grill with a grill brush and brush the grill with a lightly oiled paper towel. (This will prevent the bird from sticking to the grill)
    The grill ready to go.
  • Place the chicken on the grill, skin side up and away from the coals. Close the lid and don't open for at least 25 minutes. The temperature should hover around 400-425°F for the majority of the cooking time.
    Grilling the spatchcock chicken.
  • After about 25 minutes, turn the bird so the other side is facing the coals. Brush the bird with a thin layer of bbq sauce. Immediately close the lid to keep the heat inside.
    Check the internal temperature after 20 more minutes.
    Brushing the bird with bbq sauce.
  • After 45 minutes total, check the chicken's temperature by inserting a thermometer into the fattest part of the leg and breast, being sure not to touch the bone. Once the temperature hits 165°F/74°C, it's ready.
    Remove the chicken and let sit for at least 10 minutes. Serve with extra bbq sauce on the side for dipping. Enjoy!
    A grilled spatchcock chicken with asparagus and bbq sauce on the side.

Notes

*If you're using a Weber like me, try not to open the grill too often otherwise you'll lose too much heat. As long as the temperature stays in the range of 400-425°F, you're chicken will be perfect.
*You can throw a few wood chunks over the coals before grilling to get a little extra smokeyness into the chicken. 
*If you plan to leave your thermometer on the grill for continuous monitoring, make sure it doesn't exceed the recommended temperature.
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