Grilled Spatchcock Chicken - How To

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[@LittleMilton1972]

I do quite a bit of grilling and have never made chicken this way, so I decided to give it a try this weekend. I made it according to directions (including rub recipe) and cooked it indirect at 450 (as she mentioned ) (not 350 as on directions). I also made (the night before) the whiskey peach BBQ that was linked on the direction page and basted it on the chicken the last 15 minutes of grilling time. I can honesty say that this is definitely in my top 5 chicken recipe keepers (and I have quite a few). What a great recipe! The rub was perfect for this chicken and we all felt that the peach whiskey sauce, put it on a whole other level. Some of us were even using it as a dipping sauce. Now a few things to be noted, the sauce is a bit thick, even at room temp, so using a brush to baste needs a light touch as to not remove the rub. Hindsight, I should have tried heating it up again, as that may have made it easier. But once it began cooking in, it blended well. Also, keep a watchful eye on so the chicken doesn't burn when you put in on direct heat towards the the end.

[@robinwilkey]

I'd never made spatchcock chicken before this recipe, and now it's my go-to for chicken. Super informative and helpful video and the chicken is perfectly juicy every time!

[@jtsanfilippo8916]

I’m hungry!! Food food food Production value is fantastic too!

[@aurorahilton534]

I was gonna comment saying "you should be on food network"...But then I just saw you are! YAY!!!😍

[@donaldbrown2206]

Made this recipe to a tee. Absolutely perfect results. May never grill chicken any other way.

[@noral101]

You have one of the best BBQ channels on KZbin. Your recipes and techniques are the best. Keep em coming!

[@cristianrodriguez5726]

Another great recipe !👏👍

[@ChefsBackyard]

looked very good! stayed nice and juicy, and a great cook on the skin. Thank you for showing us how to make a delicious Chicken!

[@dougraddi908]

Thank you for the recipe and the video

[@jdavis1383]

I don't understand how you only have 22.5 K subscribers....easily one of the top 5 bbq chefs on KZbin. Very informative, very interesting and a great personality....and Todd is funny and great too! Keep going, your channel will take off soon.

[@oscaramaya8599]

Delicious

[@datniggami7]

Great job! Imma bout to do the same, but I’m doing Peri Peri

[@tlowe7961]

The skin does look burnt. Maybe get it closer to 160 degrees then put directly over the coals for the char. Best part about backyard grilling is improving each time. This helped me for sure.

[@miguelarrowsmith421]

After I prep my chicken got my pellet smoker going I go check my phone seen you posted this video see how it turns out tonight 🐓

[@beltxabeltxa]

Looks very nice, Enjoy now

[@beltxabeltxa]

I loved mine too, Thanks

[@davidnelson8159]

Looks great! I'll have to give it a try. Do you ever tent chicken with foil loosely or just let it rest without tenting?

[@s.kylejohnson7816]

I wouldn't. It will tend to make the skin moist.

[@kevinallen2493]

Hey grill... any way of purchasing a grill top like yours for my weber 57😁

[@user-go9lq7te5q]

Great video. What do you not wash you chicken?

[@Heygrillhey]

I don't. It greatly increases the risk of cross contamination and isn't required. Unless you're referring to a "wash" that adds flavor! Usually a cultural thing when referred to in that way. That's different, and more akin to a brine and I have several recipes where I do just that.

[@FireWaterCooking]

Todd, i was getting seasick from the camera movements.. J/k! LOL nice chicken Suzie!

[@TastingTheHeat]

So happy I’ve found you. Can’t wait to interview you this Wednesday. ❤️

[@larryjacksonjr3636]

What kind of shears do you use mine broke and I need to do a turkey that way

[@Heygrillhey]

I use Shun! amzn.to/389CgEy

[@chrisnorvell1631]

I'm doing Caribbean jerk spatchcock Chicken on the grill today for Thanksgiving. Can you tell me what model of Weber grill you have

[@LilRofl]

I think this is a 22" Weber performer Deluxe

[@Heygrillhey]

I've got a couple! The kettle is a 22" Performer, and the gas grill is a Genesis. I've got a couple other stand-alone 22" kettles as well.

[@Moye1984]

What is the name of that grill grate I need

[@InItForTheParking]

What if I don't have a Todd for step 5?

[@Tri-tipTim]

Where do you get that cast iron grill grate for your weber?

[@Heygrillhey]

It's a company called The Burn Shop!

[@Tri-tipTim]

@@Heygrillhey thanks Susie 😊

[@danamuise4117]

Shouldn’t you sear first and then slow cook second?

[@88bjjmichael]

Give that backbone straight to the dogs. They love it!

[@geraldm7435]

Ooooops, I forgot to tuck in the wingtips, so, they're a bit more crispy than planned 😬

[@fredsmith3001]

I would use regular paprika instead of smoked paprika since you're getting a lot of smoke flavor from the BBQ. Too much smoke flavor can overpower a dish.

[@policeking2003]

In this video you stated the cooking temperatures is 450F. On the written recipe on the website it says 350F

[@Akttdwj]

The video says to cook at 450 but the written recipe in the link says 350. Which is best?

[@LittleMilton1972]

450 Indirect is correct.

[@robertsupercalifragilistic7404]

One word. Gloves.

[@Heygrillhey]

No. You really don't need them when you're just cooking at home for your family like I am. Stop using gloves for every single cook. The less crap we fill the landfills with, the better.

[@David-burrito]

I say "spatchpeckered". Sounds a little more proper.

[@SiciElbuensici]

thats burnt

[@windvale]

450 deg. seems a bit high to cook chicken.

[@moloch16]

While there are many ways to cook a chicken, cooking it at 450 will produce a moist chicken with crispy skin. I've done it many times on my Kamado, results are wonderful.

[@windvale]

Is it the *indirect* nature of the heat that keeps it moist ?

[@moloch16]

@@windvale Yes, if you cooked it over direct heat the whole time it would end up a burnt mess

[@villadrifft9381]

Burnt skin

[@chriscirku5444]

It's burnt.

[@ridwan9610]

not burnt it's the coal that makes it black, it add a different flavour

[@jaykeyz2730]

@@ridwan9610 Its definetly burnt.

[@themonkeyproject]

Are you using the coal as a crayon?

[@supremewhip]

@@ridwan9610 no, it’s burnt…

[@reboot_2.00]

Just say you don't like BBQ!

[@jpthomps1]

Burnt skin.

[@mazing32able]

Looks dry