Spatchcock BBQ chicken. Next, spatchcock the chicken by placing on a board. This evenly-cooked bird is juicy throughout and mopped with some serious Sweet & Heat sauce. You may never make chicken the same again.
Ingredients This technique for barbecue chicken makes for a really juicy bird with a delicious thick glaze of barbecue sauce and without the dreaded burnt skin. Flatten the breastbone with the heel of your hand so that the meat is all one thickness. Place salt in a large bowl or Dutch oven and add a little water.
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Next, spatchcock the chicken by placing on a board. This evenly-cooked bird is juicy throughout and mopped with some serious Sweet & Heat sauce. You may never make chicken the same again.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook spatchcock bbq chicken using 5 ingredients and 0 steps. Here is how you cook that.
The ingredients needed to make Spatchcock BBQ chicken:
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Unwrap the chicken and place in the salt water brine. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird. Spatchcocked chicken—also known as butterflied chicken—is a whole chicken that has been split by removing the backbone, and then flattened out.
Instructions to make Spatchcock BBQ chicken:
Splitting and flattening the bird is dual purpose—you significantly reduce the cooking time, and ensure even cooking. Once removed, you can either discard the backbone, or better yet, save it to make some chicken stock! Flip the chicken back over (breast side is now facing up). Separate the back and press the breast down with the heel of your hand until the chicken is laying nice and flat on your cutting board. This recipe includes a simple brine that helps flavor the chicken and keeps it juicy on the grill.
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