Chicken is a must have at every BBQ party but it is usually under or overcooked and the marinades revolve around the same old boring flavours. We tried to BBQ a whole spatchcocked chicken with a good quality store bought BBQ sauce and the results were pretty amazing. You will get a smoky and juicier chicken.
Serves 6 - 8 people
Always let the chicken rest before carving. Resting allows the juices to retain in the meat fibers and not run out all on your chopping board.
1 large chicken, spatchcocked
1 ½ cups BBQ sauce (we used Stubb's BBQ Sauce)
2 tsp. salt
1 tbsp. brown sugar
1 tsp. grounded black pepper
1 tsp. chilli powder
1 tsp. grounded coriander seeds
1 tsp. granulated garlic/ minced garlic
1. Make the dry rub first. Mix all the 6 dry ingredients together and set it aside.
2. Clean the chicken and pat it dry with a kitchen towel. Sprinkle it with the dry rub, making sure you cover every nook and cranny of the chicken.
3. Marinate the chicken in the fridge for 2 hours or at least overnight.
4. Heat up your BBQ and oil the grill. One side of the pit must be searing hot and the other side is cooler with less heat. If you're cooking in an oven, set it at 180C and roast for 40 minutes.
5. Sear the chicken skin side down on the hottest part of the grill to get the lovely char mark. Then flip it to skin side up, leave it on the cool side of the grill and cover the BBQ lid.
6. Make sure the BBQ temperature does not go over 150° Celsius. BBQ the chicken for about 70-80 minutes. This is slow and low people.
7. Use a thermometer to check the internal temperature. Once the thickest part of the chicken reaches 60° Celsius, brush on the first layer of BBQ sauce and cover the BBQ lid again. To eyeball this you just pierce the thigh and if juices are clear you can start basting. Same goes for oven roasting.
8. BBQ for 5 minutes, allowing the sauce to absorb into the chicken. Brush the chicken with another layer of BBQ sauce and repeat the process again until the chicken gets about 5 layers of sauce on, or the internal temperature should be 70 degrees Celcius.
9. Once the chicken is all sauced up, remove from the BBQ and let it rest for about 15 minutes before carving.
10. Serve with your favourite BBQ accompaniments and an ice cold beverage!
Note : Spatchcock chicken is a butterflied whole chicken with the spine removed and flattened at the breast. You can get your butcher to do it for you.