Spatchcock Chicken Recipe – How to Spatchcock Chicken BBQ on the Grill

W3Schools


Spatchcock Chicken BBQ Recipe – How to Spatchcock Chicken BBQ on the Grill ** SEE OUR BBQ ACCESSORY GUIDE: http://bit.ly/BBQaccesoryguide

In this Spatchcock Chicken BBQ Recipe, we will teach you how to Spatchcock a whole chicken and bbq it on the grill. This BBQ Chicken Recipe is one that is simple to do and will be perfect for any weeknight dinner or meal with friends! We made this on the Weber Kettle Grill, but you can also do this on any grill using the indirect cooking method. Everything you need to know is below.

ITEMS USED – (Recipe Below)

Weber Kettle (classic)
http://amzn.to/2oXT8qp (USA)
http://amzn.to/2Foi7xl (CDN)

Slow N Sear Plus (for 22’’ Kettle Grills)
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MAVERICK XR-50 THERMOMETER
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THERMOWORKS THERMAPEN MK4
http://www.thermoworks.com/Thermapen-Mk4?tw=POSTAL

BBQ DRAGON
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CHIMNEY OF INSANITY
https://amzn.to/2B5HbFx

Napoleon Professional 5 Piece tool set
http://amzn.to/1XlE00T (USA)
http://amzn.to/1TJ5MkH (CDN)

Hanzo 9.5 Chef Knife
https://amzn.to/2JUnWQu

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HOW TO SPATCHCOCK CHICKEN – BBQ CHICKEN RECIPE
______________________________________________________________

INGREDIENTS NEEDED:
– 1 Whole Chicken
– Cooking oil
– BBQ Rub – Harry Soo’s Chicken Rub – https://amzn.to/2GsPjmq
– Kitchen Shears

METHOD:

Step #1
To Start off, take your whole bird and spatchcock it by cutting out the backbone of the chicken and the with a bit of pressure, firmly pressing down on the breast with the palm of your hand until you hear it pop/crack. This will help the chicken lay flat.

Step #2
Once your Chicken is Spatchcocked, apply some oil followed by your favourite BBQ Rub. We used Harry Soo’s Chicken Rub ( https://amzn.to/2GsPjmq ). Leave your chicken in the fridge for a few hours to allow the salt in the rub to penetrate into the chicken to help enhance the flavour.

Step #3
With the Chicken prepared, place it on the grill using the indirect method. We placed the breast forward as the heat will rise, circle back and actually cook the legs quicker. Add in your temperature probes so that you can monitor the temperature as it cooks. Next, close the lid and begin cooking at 325F until your breast meat is at 165F and your legs are at or above 175F. Ours cooked for about 1.5 hours.

That’s it, enjoy.

Did you miss our last two episodes? Catch up below.
http://bit.ly/1UzoaPM

**** Video Gear Used ****
Canon 6D
https://amzn.to/2DH2wYi

Canon 80D
http://amzn.to/2GaQVPI (USA)
http://amzn.to/2FCAcGZ (CDN)

Rode Video Mic Pro
http://amzn.to/2oX8QBX (USA)
http://amzn.to/2oYVPXM (CDN)

Canon S120
http://amzn.to/1pvgaSS (USA)
http://amzn.to/1QiiViY (Canada)

Gorillapod
http://amzn.to/22rsaGN (USA)
http://amzn.to/1RZsB0n (Canada)

Neewer LED Lights
http://amzn.to/2GeHD5i (USA)

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DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!

About this video:
In this Spatchcock Chicken Recipe video, Jabin from Postal Barbecue will teach you How to Spatchcock Chicken and then make BBQ Chicken on the grill using a Weber kettle grill. This smoked BBQ Chicken recipe is a method that tastes great and is easy to do. Enjoy.

#Spatchcockchicken #BBQRecipes #BBQchicken

source
W3Schools For professional & delicious BBQ results everytime, try 2 Gringos Chupacabra's Texas Style Rubs & Seasonings!

21 replies
  1. RooMan
    RooMan says:

    Hi mate, just wondering if u can tell me what u thought of the Napoleon kettle BBQ that u had some time ago. I'm considering buying one but I read that u no longer use it. So I'm wondering if you got rid of it due to its performance etc? Many thanks, there's not much around by way or reviews which makes me nervous.

    Reply
  2. john f
    john f says:

    That bird looks awesome! I tried cooking a whole bird in my clay oven and it was less than stellar as the legs were not done. This spatchcock technique is gonna get a go soon. This may help with the overall cook. Thanks for always sharing your grill knowledge sir!

    Reply
  3. Quinton Spann
    Quinton Spann says:

    Great looking bird and great video. I do have a question for you. Why didn’t you peel back the skin and apply season on the exposed meat?

    I do it and it enhances the flavor and taste exponentially. Keep up the great work.

    Reply

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