Spatchcock Chicken on a Weber Kettle Charcoal Grill

Cooking a whole chicken 'spatchcock' style on my Weber Charcoal Grill. Want some tasty, extremely juicy grilled chicken? Here's a way to turn out chicken as moist and flavorful as you've ever had.

[@crunch9362]

I did this too tonight and my family raved about it. Thank you youtube. I cooked two birds. Brined one and not the other just to test this brine thing. I cut into the one that was brined and the juices squirted outward. The not brined one was still good but it didn't squirt juices when cutting. I'm a believer in brining now.

[@WinshipWheatley]

Second time using this recipe and it has been fantastic! My friend is a chef who came over the first time and was impressed. Thanks for posting.

[@DerekKalista]

Just finished dinner and this turned out great ! Thank You for the inspiration to make this will be part of the normal rotation

[@steve-wu7jp]

thats a damn good chicken, its popping out of the screen with crispy and juiciness

[@revjvegas]

Did this today: it was really good! Will definitely do it again. Thanks for the video.

[@mitchellstarkweather4290]

8 years later and I’m trying this today! Great video .

[@josenicasio9796]

Great, informative tips! Thank you.

[@andikav2004]

Very nicely done! Great grilling and brining method. Great narration. Quality video.

[@lindamcdougal8230]

I can't wait to try this! I have a pellet smoker/grill and will use mesquite pellets to cook mine. Thank you so much for a terrific, informative, and well-done video.

[@nray8211]

Very well done video, very thorough. I've got my weber, maverick, and brined chicken ready to go this evening

[@NickGoesHAM]

Thanks for this video. I'll be trying it tomorrow.

[@mllm1]

That’s awesome, thanks for sharing 😁

[@nerminandsanya]

Looks really good. I am doing this with your recipe today. Just finished the brine and it’s getting ready for the grill today.

[@dieselxdan]

Great video. Yum

[@BgJohn72]

looks great!!!

[@VE3AOR]

looks awesome dude. Gonna try this on the weekend. I have the exact same weber setup with the maverick et73 and baskets .

[@zrun4183]

GREAT JOB!!!🙏🏼

[@elizabethdennis4515]

Great video!!

[@tikisailor]

Thanks. I'm trying one right now.

[@mllm1]

Just did this, best chicken I’ve cooked.

[@pantag2]

Good job. So, if you have cooked it with direct heat (charcoal underneath the meat), the end result would be different? I assume it wouldn't be that juicy?

[@saadaljabri3766]

Great job, thanks

[@MindyFortege]

Looks fantastic. I am planning to do a butterfly chicken this week. I always set up my grill so that I have all the coals just on one side, which still gives me the cool indirect side but also allows me to flip the chicken over skin side down over the direct heat during the last few minutes to crisp the skin. :)

[@Smokeandgrill]

Great idea. I'll have to try this next time. Thanks for sharing!

Super Good work chef.

[@jaypeak]

thanks for the info

[@TheRajaraman]

Nice video, I am trying this with Indian Masala & UFO model barbeque maker this weekend :)

[@mikegosselin1634]

did you let it sit after you took it off of the grill

[@airforcekixass]

why didn't you add any wood for flavor? Does a brine plus a rub with salt make the chicken too salty or should you use a salt free rub.

[@mikegosselin1634]

how much water did you have in your ziploc bag for the brine

[@michaelnguyen9439]

What if you don't have kosher salt for the brine? How much regular salt can you use?

[@Nobledoum]

just did this, best chicken i ever did according to my wife

[@jefgwinn]

Max, they aren't flipped over any during the cook when you spatchcock. The Thermapen is a instant read versus the temp prob that just sits in the meat. Mine dooes the samething, very odd. I just use the Maverick as a judge so to speak the check just like he did. The coals, they will provide plenty of heat through out this cook. The ones that he had buring that he placed on top, they will slowly light the others in the basket. Some prefer this method adding buring ones on top so that they burn

[@sprintmg]

What size Weber are you using?

[@tsantez]

Looks good, thanks for the video. I will duplicate.

[@Squillaempusa.]

what knife are you using? it's nas.

[@ShaileshPisalkar]

great bro i try

[@WinshipWheatley]

Is that snow on the ground?

[@Smokeandgrill]

Yes, that was snow. This video was done in early March of last year when Spring wouldn't come fast enough.

[@topstitchgirl]

I need to try this. I can roast a chicken, spatchcocked or not, in the stove but I have yet to find a method that I like for the grill.

[@Smokeandgrill]

My favorite is still grilling cut up pieces. It requires a bit more attention on the grill, but it makes serving a whole lot easier.

[@jefgwinn]

Off gasses that the unburnt coals emit when starting.

[@thatbastardson]

Beer can chicken fulfills the "oh thats neat" situation, but you will not get a better chicken on the grill, outside of spatchcocking it. Sounds like you know what I'm saying, by this video.......

[@bernadettegamble3430]

Can I do the same thing for a young turkey???

[@Smokeandgrill]

Bernadette Gamble Absolutely! You may want to adjust the way you set up the charcoal in your grill if using a Weber Kettle. You can use a simple 2-zone setup with all your coals on one side of the grill and your turkey placed on the side that has no coals directly underneath it. You may also want to turn the turkey about halfway through the cook to get even cooking. Good luck!

[@bernadettegamble3430]

Thank You

[@mymadaa1]

omg i so want to do that.... sooo juicyyyy

[@brunovarelas2661]

so many temperaturer mesuremensts

[@Renlim2013]

Pink tho?

[@Smokeandgrill]

The pink you see is caused by the fruit wood smoke used for this cook. The chicken was thoroughly cooked to an internal temp above 170 degrees and all juices ran clear. Smoked chicken can show some pink, be 100% cooked and safe to eat.

[@najzain]

Hey man how do you keep the fire burning.

[@Smokeandgrill]

By putting a layer of unlit coals at the bottom of the baskets and then pouring the lit coals on top, I get a total burn time of at least 2 hours while maintaining an average cooking temp of 350 to 375 degrees. This is plenty of time to get the chicken safe and to your preferred 'doneness'.

[@najzain]

ooo thanks.... Is it applicable to lump charcoal or only to kingsford charcoal?

[@Smokeandgrill]

Zain Najeeb Either one. Works with lump or kingsford briquettes.

[@hectorhawthorn5007]

I just did it cause my old bbq was not tall enough to have it syand upright..now i have a weber..problem solved

[@garrettorpin6584]

It's pronounced "Wooster-sher". Not being mean, just mindful of the Brits. :)

[@youllthankmelater]

England here. We even drop the "sher". So just "wuster sauce ". :)

[@MrFrankbee]

Wuts-dis-here-sauce