Spatchcock Barbecue Chicken Recipes

SPATCHCOCK CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
• Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
• Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
• Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

SPATCHCOCK BARBECUE CHICKEN

Steps:

• Mix together the oil, paprika, garlic, lemon zest and salt and pepper. Brush this all over the skin of the spatchcock chicken and leave in the fridge for 30 mins to marinate.
• To cook on a barbecue: cook for 5 mins each side in the centre, then draw aside to the edges to cook on a gentler heat. Turn regularly. Baste in between with beer or water. To check that it's cooked through, pierce with a knife between the thighs and breast bone: the flesh should be white and firm.
• Remove from the heat and leave to rest, covered with foil, for 10-15 mins. Cut into portions, drizzle over lemon juice and seasoning, plus a little oil and pinches of paprika. Serve with the lemon quarters.

GRILLED SPATCHCOCKED CHICKEN

Steps:

• Place salt in a large bowl or Dutch oven and add a little water. Stir until salt is dissolved. Unwrap the chicken and place in the salt water brine. Add enough water to cover the bird and refrigerate up to 4 hours.
• Remove chicken from the water, drain, and pat dry with paper towels. Place the chicken breast-side down on a clean cutting board.
• Cut along both sides of the backbone of the chicken with kitchen shears. Remove bone and reserve for another use or discard. With the skin-side down, cut down into the breast bone and a bit of the cartilage above the bone about 1/4-inch deep using the tip of a sharp knife. Turn the chicken skin-side up.
• Place the heel of one hand on top of the other wrist, and using the heel of the hand, press down on the center of the breast, above the area of the cut, to flatten the center and achieve a more uniform thickness of the chicken.
• Combine smoked paprika, garlic powder, cumin, and pepper in a small bowl. Rub spice mix onto both sides of the chicken, gently lifting the skin wherever possible to place some of the rub directly onto the meat. Refrigerate seasoned chicken uncovered for at least 2 hours.
• Remove chicken from the refrigerator 10 to 15 minutes before grilling so it can come to room temperature.
• Preheat an outdoor grill for medium heat to about 375 degrees F (190 degrees C). Lightly oil the grate.
• Place chicken bone-side down onto the preheated grill and cook for 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Flip the chicken skin-side up and brush with barbecue sauce. Continue grilling until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove to a platter, tent with foil, and allow chicken to rest, about 10 minutes. Cut chicken into 6 servings and serve with additional barbecue sauce, if desired.

SPATCHCOCK BBQ CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots into 2 1/2-inch long segments. Cut the onions into wedges. Place on a sheet pan, drizzle with 1/4 cup of the oil and a pinch of salt and pepper.
• Next, spatchcock the chicken by placing on a board. Place the chicken breast-side down and locate the backbone. Cut down both sides of the bone with kitchen shears and remove the backbone. Discard this or use to make stock. Flip the chicken over and press firmly with the palm of your hand on the center of the breast. The breastbone should pop and the chicken should sit relatively flat.
• Season the chicken all over with the remaining oil, 2 tablespoons salt and 2 teaspoons pepper. Place on top of the vegetables on the sheet pan. Place in the oven and roast for 25 minutes.
• Remove the pan from the oven, sprinkle over the garlic and toss with the carrots and onions. Brush the chicken all over with the BBQ sauce, return the pan to the oven and roast for 10 minutes.
• Remove from the oven, brush with more BBQ sauce and return to the oven for another 10 minutes.
• Remove from the oven, brush on more sauce and return it to the oven for a final 10 minutes, cooking until the chicken registers 165 degrees F when a meat thermometer is inserted in the thigh.
• Remove from the oven and rest for 10 minutes, covered loosely in foil.
• Transfer the chicken to a cutting board and cut into 4 or 6 pieces. Put on a platter and surround it with the vegetables. Serve with additional BBQ sauce for dipping.