Grilled Spatchcock BBQ Chicken

Name: Grilled Spatchcock BBQ Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1/4 cup olive oil; 3 tbsp soy sauce; 3 tbsp apple cider vinegar; 2 tbsp honey; 2 cloves garlic (minced); 1 tsp paprika; 1 tsp black pepper (freshly ground); 1 whole chicken (about 1.5 kg, spatchcocked); 1/2 cup BBQ sauce; 2 tbsp honey; 1 tbsp apple cider vinegar

60 min 4 servings Medium

All Recipes

Grilled Spatchcock BBQ Chicken

Juicy grilled spatchcock chicken with a tangy BBQ glaze, perfect for summer cookouts.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Medium

Grilled Spatchcock BBQ Chicken, known in French as 'poulets barbecue en crapaudine', is a delightful and flavourful dish perfect for a summer cookout. This method involves flattening the chicken, which allows it to cook evenly and more quickly on the grill. The BBQ glaze adds a tangy and sweet note to the tender and juicy chicken, making it a crowd-pleaser. Whether you're hosting a barbecue or simply want a delicious meal, this dish is sure to impress your friends and family.

Ingredients

Servings

Marinade

Chicken

BBQ Glaze

Instructions

Prepare the marinade

In a medium bowl, mix olive oil, soy sauce, apple cider vinegar, honey, minced garlic, paprika, and black pepper.

Pro tip: Marinate the chicken overnight for best results.

Spatchcock the chicken

Using kitchen shears, remove the backbone of the chicken. Flip the chicken breast side up and press down to flatten.

Pro tip: Ensure even thickness for consistent cooking.

Marinate the chicken

Place the chicken in a large resealable bag and pour the marinade over. Seal and refrigerate for at least 2 hours.

Pro tip: Turn the bag occasionally to distribute the marinade evenly.

Preheat the grill

Preheat your grill to medium-high heat, approximately 375°F (190°C).

Pro tip: Clean and oil the grates to prevent sticking.

Grill the chicken

Place the chicken skin side down on the grill. Cook for 20 minutes, then flip and cook for an additional 20-25 minutes, until the internal temperature reaches 165°F (74°C).

Pro tip: Use a meat thermometer to check the temperature at the thickest part of the breast.

Apply the BBQ glaze

Mix BBQ sauce, honey, and apple cider vinegar. Brush the glaze over the chicken in the last 5 minutes of cooking.

Pro tip: Apply multiple layers for a thicker glaze.

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Tips & Tricks

<ul><li>Use kitchen shears to spatchcock the chicken for even cooking.</li><li>Marinate overnight for deeper flavour absorption.</li><li>Ensure the grill is preheated to avoid sticking.</li><li>Keep a close eye on the chicken to prevent burning.</li></ul>

Serving Suggestions

Serve the Grilled Spatchcock BBQ Chicken with a side of fresh coleslaw or roasted vegetables for a complete meal. Pair it with a chilled glass of white wine or a refreshing summer cocktail. This chicken can be made ahead and stored in the refrigerator for up to 3 days. Reheat it gently in the oven to maintain its juiciness.