Spatchcock Chicken cooked on the Weber Genesis II 3 Burner BBQ

This is a really simple recipe for a straightforward roast chicken with roasted potatoes. The chicken has been spatchcocked (flattened) so that it cooks quicker and more evenly. Richard Holden, a top UK BBQ chef, takes you through the steps to removing the backbone and flattening the chicken in the video. The only essential tools you will need are a really good, large sharp knife and an Instant Read Thermometer.
All you need to do is follow Richard’s instructions for removing the backbone, rub the chicken with the rapeseed oil and sprinkle with the salt and pepper. Place the potatoes in the bowl with some oil and sea salt and mix them around until they are all coated.
Set the BBQ up for indirect cooking, we have lit the 2 outside burners on fairly high and left the centre burner unlit. Let the BBQ come to about 200C (392F) then place the chicken and potatoes straight onto the grate over the unlit burner. You can place a Weber large Foil Drip Pan underneath the chicken to catch the juices if required.
The temperature will drop when you open the lid but don’t be tempted to turn up the burners as once you close the lid it will climb back up again. Leave the chicken and potatoes to cook for about 50 minutes then check with the thermometer, check in several places, especially where the flesh is thickest. Once the internal temperature of the chicken reaches 75C (167F) it is ready to come off. Remember the slogan ’75 staying alive’. Taking the chicken off at the correct temperature and cooking outside on the BBQ, which draws in the moist air, will guarantee really juicy, tender meat.
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[@dorotheeprendergast2708]

That was ever so helpful! Best chicken I ever made

[@agrillingbeerguy]

I love grilling spatchocked chickens, and I usually will sear the bird first, skin-side down, then move it skin-side up to indirect heat to finish out the cook. If doing potatoes such as that, I'd also give those a nice go directly over the flame along with the chicken to give them a head-start, then move them to indirect heat to finish them off. But, sometimes I'll do a reverse sear on the chicken where I'll cook the bird like Mr. Holden did, but just before it's up to temperature, I'll move it skin-side down directly over the flame to crisp up the skin. Either way, it's freaking delicious and it makes me happy. Cheers!

[@dankimzeke06]

Excellent demo. Looked delicious!

[@samiam6065]

Dan Sexton skin should be crispy!

[@m4gician]

best demo on this. even the tasty video didn't outline temperature

[@YuraVoloshin]

Super! Simple and tasty! Here, in Russia, we like cooking like this.

[@mtty1988]

How long dose the potato’s take as I will be using poussin and takes only 25 mins

[@sdmcdiva69]

Both of you are smoking hot!!! Keep cooking!!! I love my Weber Gen II.

[@peterfoy1571]

So, how will this work if you need to roast 2 or more chickens ?

[@fruitshishkabob]

I would put all 3 burners on low if you needed the whole grill

[@fruitshishkabob]

or you could do two sitting up back to back in the middle sitting on beer cans

[@harryhthenorwegian476]

No crisp or color on the surface....? No way.....

[@FrankWoodPhotography]

Probably has more to do with the fact that burning gas gives off a lot of water creating a moist cooking environment.

[@missmonasuzette]

It would have been nice to know the weight of the chicken. A 4 lb chicken will cook a lot faster than a 6lb chicken....

[@thadvanness9409]

You should crisp up skin first then turn off center burner. Skin looks terrible.

[@rkkimmel]

Is the temp Celsius? 200 cooking and 75 cooked chicken would be rare. Chicken needs to be internal 165.

[@tokulix]

Yes, it's Celsius. It's a British video, and the Brits stopped using Fahrenheit back in the 60s. These days, the US is pretty much the only major country that uses Fahrenheit, so as a rule of thumb you can safely assume that if the video isn't American then the temps are in Celsius.

[@ryankeenan2603]

Celsius. A chicken at 200 Fahrenheit would take a few hours to cook. And he does say 75 Celsius for internal temp. We Americans are the only ones who use Fahrenheit