Spatchcock Chicken BBQ Recipe - How to Spatchcock chicken - BBQ Chicken on the Weber Kettle Grill

Spatchcock Chicken BBQ Recipe - How to Spatchcock chicken - BBQ Chicken on the Weber Kettle Grill EASY **PURCHASE THE SLOW 'N SEAR HERE: abcbarbecue.com/product/slow-...
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22" Two Zone Cooking Grate with EasySpin: abcbarbecue.com/product/22-co...
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Adrenaline Barbecue products used in this video:
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abcbarbecue.com/product-categ...
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WHAT YOU WILL NEED FOR THIS RECIPE:
Kitchen Shears
1 Whole Chicken (approx. 4lbs)
1/2 tsp Kosher Salt per/lb of meat
BBQ Rub
Here are a few of our favorite BBQ RUBS:
Meatheads Memphis Dust - amazingribs.com/tested-recipe...
Simon & Garfunkel Rub - amazingribs.com/tested-recipe...
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HOW TO MAKE THIS SPATCHCOCK BBQ CHICKEN RECIPE:
To start off you’ll need a whole chicken and a GOOD pair of kitchen shears. You're going to spatchcock your bird to get it ready for the grill. Spatchcocking, or butterflying, simply means you are going to cut out the backbone of the Chicken and slit the breastbone. This will flatten the bird across the cooking grate, and open up more surface to cooking, which helps cook the bird faster and more evenly. When doing this we recommend using shears instead of a knife because it’s easier and safer.
Once the backbone is removed you’re going to turn the chicken around breast side up. With the palm of your hand press down firmly, splitting the breastbone so the bird lays flat. You will hear it crack, this sound lets us know when we’re done.
Now that your Chicken is spathchcocked, we are going to prep the bird by dry brining it over night. To do this simply place ½ tsp of kosher salt per lb of meat all over the chicken. Don’t worry about getting under the skin as the salt will penetrate through the skin and into the meat. This is important as the salt dries the skin at the same time it penetrates, which makes dry brining a key technique to achieve a crisper skin. When your Chicken is salted you are going to place it in the fridge uncovered overnight until we are ready to cook.
Ok now the last thing we need to do is to prepare our chicken for the grill with whatever rub/flavor profile we feel like. Today we are using Meathead's Memphis dust, which will give our chicken a very nice traditional barbecue flavor.
Once our Chicken has been rubbed we are going to go get our Slow ‘N Sear set up for cooking at 325 degrees. To do this we placed half a chimney of unlit briquettes into the Slow ‘N Sear then topped it with half a chimney of fully lit briquettes. We have our bottom vents about ¾ open and the top vents open as needed. And we have already placed in a little bit of wood onto the coals in preparation for our chicken going on.
Place the chicken on the indirect side of the grill breast side up and as flat as possible. Face the legs away from the Slow ‘N Sear where it’s usually a little warmer. You want the breast meat to hit an internal temperature of 160 when the legs/thighs are 175 or even higher. Place your digital thermometer into the thickest part of the breast so you can monitor the internal temperature of the chicken as it cooks.
Close the lid and begin cooking until your chicken reaches 160F in the breast and 175F in the legs/thighs. This should take around 1hr 15 mins when cooking at 325F.
Once your Spatchcock chicken reaches its desired tempreture, you will remove it from the grill and enjoy perfectly cooked BBQ Chicken.
ENJOY.
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We'd like to credit AmazingRibs.com for several articles that helped us develop this recipe. They are as follows:
How and why to spatchcock a chicken:
amazingribs.com/more-techniqu...
How to hot smoke chicken halves/parts:
amazingribs.com/tested-recipe...
Why dry brining is so awesome:
amazingribs.com/tested-recipe...
Want to use a beer can? Don't! Here's what you need to know:
amazingribs.com/tested-recipe...

[@MrScottcollier]

Excellent cook for a warm afternoon patio picnic.

[@SnSGrills]

Scott Collier glad you enjoyed it. Sounds like you have a great plan started.

[@donaldspencer7784]

best recipe I found so far I have done it 7 times and comes out great every time THANK YOU

[@PostalBarbecue]

This chicken was beyond perfect! So juicy, perfect skin and incredible flavour! This was awesome!!!

[@SnSGrills]

Nailed this recipe! What a feast.

[@UNITECV]

Now that is an awesome looking chicken! That crispy bit through skin and those juices..... wow. Yum!

[@SnSGrills]

Hope you give this recipe a try.

[@stephenlnoe]

Thank you for presenting this sir. It's been many years since i did a chicken this way and it brought back some memories. Once I got rotisserie i never looked back but this is a really good way to cook bird.

[@SmokingwithBush]

wow, the tenderness on that chicken was amazing!!!!

[@patriciorg1]

Thanks for the great recipe! Came out super juicy and flavorful!!

[@wataboutya9310]

I am following this lesson today to cook my thanksgiving chicken on our charcoal grill. So far, so good.

[@wheat2714]

WOW I have weber kettle 26 and a slow & sear ...I been looking for someone with a weber and slow & sear to smoke a spatchcock chicken Big Thank You J.P

[@SnSGrills]

WHEAT H glad we could help you out. This method is going work awesome on your 26. Btw: did you see the new 26'' easy spin grate? It's the perfect addition to go along with your SNS.

[@JLPryce]

Grilled a spatchcocked chicken last night for dinner, Jabin's recipe. By far the best chicken I have ever prepared. Col. Sanders rolled over in his grave. Thanks much. Lp

[@davidcaballol]

This chicken looks awesome and i bet It tastes even better!!! Thanks for the vid and all those small tricks for a perfect bbq chicken!!! Thumbs up!!!!

[@SnSGrills]

You're right it tasted even better! Glad we are able to help you out.

[@timmartinez135]

What a Voice!

[@SnSGrills]

Tim Martinez haha. What a voice indeed.

[@antoniobaskerville6823]

Nice Demo Video ! THANK YOU ! I LEARNED A LOT TODAY !

[@paulcoyle2484]

Wow gorgeous chicken and man did it look moist

[@SnSGrills]

Thanks Paul. Give it a try and let us know what you think!

[@wr8268]

I’ve been using this technique for a couple years now. Cuts cooking time down tremendously

[@kabir412yt]

Memphis Dust is a foundational rub, good on everything. Simon and Garfunkel works great on poultry and fish too. The spine and wing tips plus celery, onion, and spices make a delicious broth that cooks under the bird.

[@SnSGrills]

We agree, memphis dust is good on so much! That's what we used on this bird.

[@LassesFoodAndBarbecue]

Very nice result. Well put together as usual :)

[@SnSGrills]

Lasse's Food and Barbecue glad you enjoyed this cook. Hope you try this method out.

[@ericousleyjr9119]

Jabin that yard bird looks official brother!!! Awesome video!!

[@SnSGrills]

Eric Ousley Jr glad you enjoyed it. We hope that you try this method soon, you will love the results.

[@BadBeastBarbecue]

Jabin, man we love the Slow n Sear, great product, Dave sent us one a while ago. Love the videos he is doing going around cooking with my fellow KZbinrs. Man great skin on that chicken, looks like a perfect cook. Dry Brine is the way to go.

[@SnSGrills]

Were glad you love the SNS so much. Are you planning any incredible cooks with it coming up? You need to try this method for great skin, it is well worth the time. Cheers mate.

[@donotneed2250]

I'm not big on grilled meat but the last one I did in the oven my wife liked it more than I thought she would. She even found and ate the back I thought I had hidden for myself. Cinnamon was one of the ingredients in my rub along with about a quarter of a bell pepper that was finely chopped. I stirred it into the rub before I started putting it under the skin. The rest of the rub was salt, black and red pepper, garlic powder, onion powder, Italian season, paprika. All amounts are to taste and don't forget to punch holes in the skin with a fork or knife.

[@simpsonrdlarry4385]

Wow that looks awesome!!

[@SnSGrills]

Sure was! Hope you give it a try.

[@PostalBarbecue]

so good!

[@fazerchef]

Hey guys I've just purchased the slow and sear, at its arriving today! Yaay! I'm pretty accomplished on the grill, but looking to put my new gadget through its paces, Great video as always 😎

[@stevemcgurn]

Great video! Spatchcock birds are a favourite around our house. I’ll have to try the Memphis dust. So far we have been leaning towards a S&G rub which is more sage. Love how orangey or paprika based rubs finish the bbq chicken skin. Nice work!

[@SnSGrills]

Steven McGurn thanks brother. That S&G goes well for sure on chicken. Let use knows what you think when you try it with that Memphis dust rub.

[@ChristysCookingLifestyle]

Glad I watched this before smoking a whole chicken. I would've cooked it's legs closest to the SNS. Makes sense though, when I do chicken wings, the ones closest to the wall always cook faster. Your chicken looked so delicious. Thanks for sharing😃

[@SnSGrills]

Christy's Cooking Channel can’t wait to see how yours turns out! Tell Loyd he’ll need a BIB! Lol

[@FloSlowBBQ]

Nailed it

[@SnSGrills]

Thanks for checking out this cook and method for chicken, your going to enjoy it!

[@PostalBarbecue]

agreed!

[@bobjones1854]

Great job! Looks damn good!

[@Aviyaytor]

Amazing looking chicken, Charlie Brown!😀😀 Going to try it now, I will try smoke Mesquite for about 25-30 min followed up with oven @325 if my grill can’t accommodate 2 birds on indirect heat.

[@Niagra2011]

Nicely done Sir! Doing wings today, Spatchcocked Chicken Sunday. Oh Yeah! Thanks for the inspiration. I need a Slow n Sear though. Maybe in the future. I will have to use my Weber Baskets.

[@SnSGrills]

Sounds like a great few days of cooking.

[@brianshenk6912]

Looks killer bro. I could hear the crispness of the skin when you bit it. That’s my kinda chicken!

[@SnSGrills]

Brian Shenk thanks Brian. That skin was amazing. Full of flavour and crispy. Yum.

[@leaguecitysmokeshow8088]

Whoa! On my way to H E B to buy my chicken!!looks awesome. Thanks for sharing

[@SnSGrills]

Now that's what we like to hear! You are really going to enjoy this method of cooking chicken. Enjoy.

[@PostalBarbecue]

YES!... You are in for a good feast.

[@billdobberpuhl9507]

Great video! That chicken looked awesome! Do you ever run a sale on the slow and sear?

[@roman21000]

I forgot I was subed to you guys but you randomly showed up on my feed today. Gotta love youtueb with their algorithm

[@SnSGrills]

Glad you checked back in with us!

[@THEREALSHOWBBQ]

Hey Jabin man that chicken looks great. I like Bone Suckin' Chicken Rub. Awesome job my friend. By the way nice new intro and outro. 😉

[@SnSGrills]

Thanks Scott for helping with the new intro! We hope you try these tricks out when making your next BBQ Chicken. You will be amazed by how juicy and flavourful it will be!

[@PostalBarbecue]

Scott, it was amazing! Best chicken that I can remember eating! Your going to enjoy it for sure!

[@THEREALSHOWBBQ]

Adrenaline Barbecue Company I appreciate the opportunity bro. It was my bbn pleasure.

[@SnSGrills]

Love Bone Sucking Sauce rubs. Would be great for this recipe! (Dave)

[@kelvinpratt89]

This is the best video on spatchcock chicken. A lot of videos wont tell you the temperature to cook on. Very informative. One question though, did your rub have salt in it? Thx

[@SnSGrills]

NEW Spatchcock Chicken BBQ Recipe - Learn how to make Perfect Chicken every time! QUESTION: What's your favourite BBQ Rub for Chicken?

[@PostalBarbecue]

Adrenaline Barbecue Company i really enjoy the Memphis dust.

[@HobiesGarageBBQ]

Adrenaline Barbecue Company I make my own!

[@brianshenk6912]

Peruvianish by Dizzy Pig brings Pollo a la Brassa to your back yard

[@clintwurm1802]

Adrenaline Barbecue Company well my chicken fav is Oakridge Secret Weapon Pork and Chicken rub. Just trying my first Spatchcock chicken and using Heartbeat Hot sauce Red Habanero as the base after salting and removing the moisture. Thanks again!

[@phunqdaphied]

Try a little baking soda in that dry brine. The alkalinity makes the skin extra crispy.

[@trudycolley5751]

Could you suggest cooking method for a gas grill.

[@harrywarren5081]

What kind of spatula were you using in this video? I have been looking for a large spatula like that. Thanks

[@GrillingwithGrove]

Good shot with the side by side comparison. Love dry brining all my meats think it adds a lot of flavor.

[@SnSGrills]

Grilling with Grove thanks man. Yeah that side by side allows people who have never used the method to see what it will look like. Dry brining is a key method. Glad you have been using that method. Cheersbb

[@handcannon1388]

Jabin and/or Dave, should a person stick to a low/no salt rub when they dry brine?

[@GrillingwithGrove]

handcannon i have removed all the salt from my homemade rubs for this reason and if i am using a store bought rub then i make sure i am careful not to over salt it, when you dry brine you have added the required salt in advance so it can be easy to double salt and over due it when adding a store bought rub. That has been my experience at least.

[@handcannon1388]

Thanks for the advice. I mostly make my own rubs so it will be easy to tone down the extra salt.

[@dang3313]

Amazing video! I was wondering why you didn’t add water to the chambre?

[@SnSGrills]

Water will make it harder to maintain the high temps we're looking to achieve.

[@chrismartin6690]

Looks good..having ago tonight .:)

[@handcannon1388]

Wow! That's a perfect looking bird. How about your favorite rub, Jabin?

[@SnSGrills]

Check the description for TWO of our favs. Thanks!

[@mammothtarm]

After Spatchcocking can I cut the chicken into halves? I need to do 2 chickens in my 22” weber and I think I can fit 4 halves better than 2 spatchcocked. Will it cook the same?

[@CatboyCooks]

Well done as usual. I’ve always put my SNS on the left side of my grill. Is putting it in the back the traditional Canadian way of doing it?

[@SnSGrills]

Hey CC! There's no perfect spot for the SnS. All a matter of taste! Can't wait to see you cooking again!

[@CatboyCooks]

I’m looking forward to putting out some new videos soon. I made some spatchcock chicken again tonight and have been fine tuning my kitchen cat skills.

[@MasterZ94105]

Hey Jamie! Nice Video. Would the result be different if you just 'halved' the chicken into two parts instead of one? And this is a dry heat right? No water in the Smoke and Sear right?

[@SnSGrills]

RonZy No reason you can’t halve the chicken. And yes we used no water in the Slow ‘N Sear. Thanks for watching!

[@BrianRumsey]

Any thoughts on if this approach would transfer with any success to a duck?

[@mckeon1960]

I can't find kosher salt will regular salt or sea salt to I'm in ireland

[@issombeituni]

Have you even tried to take the rib bones out after you remove the back bone? Is there a pro or con

[@elfcane]

Breast away from heat? White dries out faster and dark needs a higher temp...

[@duckpond-studio]

Would putting a raw chicken in the refrigerator pose a danger of cross contamination? Not having a grill over the hot coals eliminates the option of searing at the the end.

[@doobieau4485]

Great looking chicken, so decided to do tonight on the weber and cook exactly as per video. Put on at 4.30pm and now 7pm and internal just hitting 100C now. Something is just not happening :(

[@9iand3]

100C = 212F, you want 110F!

[@armani1608]

Not sure what i did wrong but I followe ur instructions and i am not sure how u were able to maintain 325F...it was impossible with the amount of charcoal that u added...my temps were in the high 300 constantly...3.7lbs chicken reached internal temp 165F in an hour....what i do wrong ? Also i had bottom and top vent closed trying to maintain lower temp and still didnt help

[@smeeglesapprentice1468]

When dry brining, can I cover or wrap it in the fridge?

[@SnSGrills]

Leave it uncovered overnight to help dry the skin so that it becomes more Crispy and bit through when cooking.

[@2Timothy2.15]

Should I put olive oil on the skin before applying the dry rub?

[@SnSGrills]

You could if you want but you don't need to with this recipe. Thanks for watching.

[@mikegosselin1634]

what brand of kitchen shears do you use?

[@SnSGrills]

The brand isn't important. Make sure to get GOOD ones that have serious cutting power. Cheap kitchen shears are often little more than a pair of scissors.

[@Frindleeguy]

At the risk of sounding pretentious Mike, a good rule of thumb is : if you can buy it at Williams Sonoma, it'll do the job for a long time to come :) In kitchen gadgets, I feel like you generally get what you pay for. Good luck!

[@jernigan007]

Henkels shears ?

[@SnSGrills]

That's what we used.

[@amdoubleu1]

Was there water in the reservoir?

[@SnSGrills]

Not on this cook because we were cooking. We recommend skipping the water above 300 F.

[@horacejones5647]

Would putting SPG on it be a problem?

[@SnSGrills]

We usually dry brine when we have time but If you don't you can use SPG. The main concern is don't dry brine and then use a rub containing salt. Hope this helps.

[@nevinpurbaugh9934]

I've cooked spatchcock chicken this way a few times but it always comes out way too salty. Any suggestions?

[@SnSGrills]

Note we say use 1/2 tsp of kosher salt. Table salt is denser. If you’re using table salt only use 1/4 tsp per pound. Whatever salt you’ve been using though, just use less... our recommendation is for the average palate. Some folks like less salt.... some like more!

[@dragawam2225]

I'm convinced I would be more successful in life if only my name were "Jabin Postal."

[@mikasurname8596]

Hi nice vid. Never seen breast towards the heat source. Typically it's a 180 with breast meat facing away. Please explain.

[@SnSGrills]

Mika surname we out the breast facing the SNS because it's actually a touch cooler then the back. As the heat rises and travels over the lid it pushes down on the side wall and the legs which helps them cook about 15-20 degrees faster. Try it this way next and see the difference.

[@daniel1c]

A-BBQ is correct, but only on the slow n sear given the water reservoir Keeling things cooler in the middle. Any other method and you want your thighs towards the legs

[@longebane]

@@daniel1c the method in the video doesn't include water in the reservoir

[@malvizar85]

Why does every video show chicken cooks of 1-1 1/2 hours, but it always take me over 3hrs at around 350 degrees in my Weber kettle

[@stephenswistchew7720]

Ah spatchcock

[@mal10000]

I just tried this. Overall it was really good. I found that the bottom part of the thighs/underside of the chicken wasn't quite done when the breasts hit 160. I'm going to try to put the thighs closer to the coals next time.

[@JonathanIsrael708]

Thats what i figured would happen. You would want the thighs closer to the heat as the breast would likely dry out before the thighs reached 180+

[@MrDawnRise]

A knife works just as well as "kitchen sheers."

[@goldensdomain]

Has anyone else been having trouble buying chickens with even sized breasts and thighs? All the chickens I've been buying lately have huge breasts and small thighs, resulting in the thighs being ready well before the breasts. The only way to evenly cook the bird is to quarter it up before cooking and pull the thighs early.

[@SnSGrills]

We don't have that issue here. Good news is quarters is a GREAT way to go, and this recipe will still work for them!

[@adriantancayo1335]

Cave Man Style and

[@codyhahn6748]

Anyone ever told you, you look like a bald Dax Shepard?

[@derekwoolf5833]

Sorry, but you should never, ever put an uncovered chicken in the refrigerator!! Extremely dangerous.