How to spatchcock a chicken for bbq

How to spatchcock a chicken for bbq

One way to give your guests a little WOW moment at the BBQ is to unveil a whole chicken direct from the grill. Here we will show you how to spatchcock a chicken like a boss.

What does spatchcock mean? Well a whole chicken is quite a large lump of meat, it has parts of different densities and bits that poke out. So the trick to ensure it all cooks at the same time and you don’t end up poisoning your guests is to spatchcock it. This means its basically making the bird more of a uniform shape so it cooks evenly with the added bonus that it actually cooks quicker!

Follow these simple steps and you will have a tender juicy bird every time.

Step 1

You will need

  1. poultry shears or strong kitchen scissors
  2. two long metal skewers
  3. a good rub
  4. ….oh and of course a chicken!

Step 2

  1. Turn the chicken over so the breast is on the board.
  2. Find the spine of the chicken from either end of the cavity.
  3. Using the poultry sheers, snip just to the side of the spine all the way up
  4. Repeat on the other side of the spine

Step 3

  1. open the bird and remove any nastys
  2. dry out cavity with kitchen towel
  3. DO NOT wash as this can spread bugs!
  4. With the heel of you palm lean on the breasts so they flatten to the board

Step 4

  1. Get on metal skewer and push all the way through diagonally
  2. Repeat with other skewer on the opposite side

Step 4

Liberally apply your favourite rub on both sides and massage into all the bird.

If you wanted to be really healthy you could have removed the skin at step 3

Step 5

Using the indirect heat method make sure your bbq is ready.

We used a three burner gas bbq with the far right full on and the middle on low and the first not on at all.

Place breast side down for about 20-25 mins then turn for another 20mins. Check with a meat thermometer that the thighs and breast are all around 75-80 degrees C and the juices run clear

Step 6

Transfer to a board and remove the skewers

Hold aloft and with much dramtic affect place in front of your guests!

That is how to spatchcock a chicken that is guaranteed to get the right results every time. You can also adapt this for other birds as well like pigeon or game, although the cooking time will be much less!

Not sure I try this with a turkey though, don’t think my poor old trusty BBQ would take it.

 

Southern BBQ Chicken Drumsticks

Southern BBQ Chicken Drumsticks

Southern BBQ Chicken , its lush, sticky and tangy and all the things you want to get finger licking good from your BBQ.

We discovered recipe over on Allrecipes.com

Print Recipe
Southern BBQ Chicken Drumsticks
Southern BBQ Chicken Drumsticks
Prep Time 4 hrs or overnight
Cook Time 40 mins
Servings
Ingredients
  • 2 tablespoons brown sugar
  • 2 cloves largecloves garlic chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 medium finely chopped onion
  • 200 ml cup ketchup
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Worcestershire sauce
Prep Time 4 hrs or overnight
Cook Time 40 mins
Servings
Ingredients
  • 2 tablespoons brown sugar
  • 2 cloves largecloves garlic chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 medium finely chopped onion
  • 200 ml cup ketchup
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Worcestershire sauce
Southern BBQ Chicken Drumsticks
Instructions
  1. Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
  2. Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
  3. Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
  4. Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
  5. Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
  6. Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. A thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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