Spatchcock Chicken Recipe - How to Spatchcock Chicken BBQ on the Grill

Spatchcock Chicken BBQ Recipe - How to Spatchcock Chicken BBQ on the Grill ** SEE OUR BBQ ACCESSORY GUIDE: bit.ly/BBQaccesoryguide
In this Spatchcock Chicken BBQ Recipe, we will teach you how to Spatchcock a whole chicken and bbq it on the grill. This BBQ Chicken Recipe is one that is simple to do and will be perfect for any weeknight dinner or meal with friends! We made this on the Weber Kettle Grill, but you can also do this on any grill using the indirect cooking method. Everything you need to know is below.
ITEMS USED - (Recipe Below)
Weber Kettle (classic)
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Slow N Sear Plus (for 22’’ Kettle Grills)
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MAVERICK XR-50 THERMOMETER
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THERMOWORKS THERMAPEN MK4
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BBQ DRAGON
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CHIMNEY OF INSANITY
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Napoleon Professional 5 Piece tool set
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amzn.to/1TJ5MkH (CDN)
Hanzo 9.5 Chef Knife
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HOW TO SPATCHCOCK CHICKEN - BBQ CHICKEN RECIPE
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INGREDIENTS NEEDED:
- 1 Whole Chicken
- Cooking oil
- BBQ Rub - Harry Soo's Chicken Rub - amzn.to/2GsPjmq
- Kitchen Shears
METHOD:
Step #1
To Start off, take your whole bird and spatchcock it by cutting out the backbone of the chicken and the with a bit of pressure, firmly pressing down on the breast with the palm of your hand until you hear it pop/crack. This will help the chicken lay flat.
Step #2
Once your Chicken is Spatchcocked, apply some oil followed by your favourite BBQ Rub. We used Harry Soo's Chicken Rub ( amzn.to/2GsPjmq ). Leave your chicken in the fridge for a few hours to allow the salt in the rub to penetrate into the chicken to help enhance the flavour.
Step #3
With the Chicken prepared, place it on the grill using the indirect method. We placed the breast forward as the heat will rise, circle back and actually cook the legs quicker. Add in your temperature probes so that you can monitor the temperature as it cooks. Next, close the lid and begin cooking at 325F until your breast meat is at 165F and your legs are at or above 175F. Ours cooked for about 1.5 hours.
That’s it, enjoy.
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*** Video Gear Used ***
Canon 6D
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Canon 80D
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Rode Video Mic Pro
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Canon S120
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Gorillapod
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Neewer LED Lights
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About this video:
In this Spatchcock Chicken Recipe video, Jabin from Postal Barbecue will teach you How to Spatchcock Chicken and then make BBQ Chicken on the grill using a Weber kettle grill. This smoked BBQ Chicken recipe is a method that tastes great and is easy to do. Enjoy.
#Spatchcockchicken #BBQRecipes #BBQchicken

[@CookingWithCJ]

Great looking birdy right there brother! Looks like little man was enjoying it at the end. Cheers brother

[@PostalBarbecue]

Thanks CJ. Yeah the little man stole all the skin the legs! haha... cheers.

[@PostalBarbecue]

Spatchcock Chicken never disappoints and is easy to make any day of the week. QUESTION: What's your favourite BBQ Rub for Chicken?

[@scottdware]

I like the Santa Maria rub from Oakridge BBQ, that's pretty tasty! Great video as always!

[@joshfurgye6328]

Kosmos Dirty Bird is hard to beat. Salt, pepper and garlic is also a winner.

[@scottdware]

@@joshfurgye6328 Oh nice, I'll have to give that one a go!

[@UNITECV]

BBQ chicken is always delicious.

[@PostalBarbecue]

nom nom nom..

[@2Wheels_NYC]

Looks excellent! I am doing this tonight, and was looking for some pointers. Thanks for the tips, and video! You got yourself a new subscriber! Found you on IG, too!

[@progers5019]

Spatchcock chicken is fun to do. Yours turned out great

[@PostalBarbecue]

Thanks Phil, this chicken turned out awesome!

[@scottsinnett3360]

Looks GREAT !!! AWESOME job !!! I'm a Mississippi Grind fan !!! :)

[@PostalBarbecue]

Thanks Scott. I have never tried that Mississippi Grind rub. I'll keep my eye out for it!

[@makichandes]

Great recipe and brilliant tutorial! Helped me out immensely! Delicious chicken!

[@victorfortin542]

Looks tasty!!

[@PostalBarbecue]

Sure is!! Best way to bbq chicken.

[@GenXisT]

Another great video! Looks delicious. Thanks again!

[@PostalBarbecue]

I'm glad you liked this cook.. I hope you give this method a try.

[@threeislandsgaliano1369]

This chicken looks amazing ! Totally going to try 👍🏾

[@PostalBarbecue]

The chicken was awesome! Best way to do a whole bird I think.

[@colecon1012]

Looks great!

[@PostalBarbecue]

Thanks Cole!

[@stevebarber7562]

Excellent, Jabin! With chicken (and turkey) spatchcocked is the way to go! Thanks!

[@PostalBarbecue]

Thanks Steve! Yeah this method never fails.. Cheers.

[@JoshandBabe]

You grill always looks so nice and clean. Chicken looked awesome. Little man loved it!

[@PostalBarbecue]

I am glad you enjoyed the chicken cook.. Give'r a try. As for the clean grill, the secret is to take a cloth and clean it. #magic haha... cheers buddy!

[@johnf7017]

That bird looks awesome! I tried cooking a whole bird in my clay oven and it was less than stellar as the legs were not done. This spatchcock technique is gonna get a go soon. This may help with the overall cook. Thanks for always sharing your grill knowledge sir!

[@PostalBarbecue]

John, this will help you out with your next cook. Spatchcocking allows your bird to lay flat so everything cooks as they should.. I find that their is about a 20-25 degree difference in the breast to legs using this method so when the breasts are at 165 the legs are at 185-190 which is my prefered and as you know I love me some legs. Let me know how it turns out next time.

[@tatooguy65]

Can't wait to try this on my Pit Barrel. Many thanks brother for another great vid.

[@PostalBarbecue]

Just make sure to run the PBC a bit hot (325). You're going to love it.

[@tatooguy65]

@@PostalBarbecue Will try with 1 of the rebars out first and then the other one if it's still not hot enough.

[@PostalBarbecue]

@@tatooguy65 Sounds like a good plan. Tag me in a pic/story when you give it a try.

[@GarPunktTV]

Chicken looks fantastic! :-)

[@PostalBarbecue]

Thanks man, Hope you give it a try with this method!

[@ericousleyjr9119]

Beautiful looking bird Jabin. Great video brother.

[@PostalBarbecue]

Thanks Eric. Glad you enjoyed it!

[@getoutandgrill]

Pretty birds. Nice Cook,

[@PostalBarbecue]

Thanks man, I appreciate you checking it out.. Yum.

[@LassesFoodAndBarbecue]

Looks great Jabin. Spatchcocking is the best way for whole chicken imo :)

[@PostalBarbecue]

Yeah i agree. I did a fully broken down version right after this cook and they were very similar.

[@GrillTopExperience]

Excellent tutorial Jabin! It's fun to say and gives great results. I never grill chicken whole.

[@PostalBarbecue]

Thanks man! Agreed, this is an amazing way to cook a whole chicken.

[@PostalBarbecue]

SPATCHCOCK.... Ha. it is fun.

[@billybothered2846]

Looks great! So simple but so good! Have you tried smart thermometers that link to your phone?

[@PostalBarbecue]

Thanks Billy, glad you like the cook. I have a few smart thermometers but I always find myself coming back to my trusty few.

[@ilikeyoutube3142]

Great looking bird and great video. I do have a question for you. Why didn’t you peel back the skin and apply season on the exposed meat? I do it and it enhances the flavor and taste exponentially. Keep up the great work.

[@PostalBarbecue]

That is a great option for sure. I do to that at times but sometimes you need to keep it simple, let that salt absorb through the skin into the meat, then have a blast of seasoning with the rub on the outside. I do put rub under the skin all the time for turkey as it is much bigger pieces of meat. What's your favour rub to use on your birds?

[@sundhermende]

👍👍👍👍👍

[@PostalBarbecue]

Cheers.

[@MichaelJohnson-ux7pe]

Nice video, so you use cooking oil on the chicken and not olive oil? Is one better than the other and what type of cooking oil did you use?

[@Uncle_JJ]

Would this succeed doing the same, but placing a simple throw away drippan?

[@rooboy99]

Hi mate, just wondering if u can tell me what u thought of the Napoleon kettle BBQ that u had some time ago. I'm considering buying one but I read that u no longer use it. So I'm wondering if you got rid of it due to its performance etc? Many thanks, there's not much around by way or reviews which makes me nervous.

[@PostalBarbecue]

Hey RooMan, great question. The Weber performs better for sure overall but the Napoleon has that great three level option which came in handy at times. I got rid of my Napoleon due to space but the biggest issue I faced was that it wasn't overly airtight when needed so it was challenging to lower temperatures when needed. The newer model may be better but not having total control of your airflow can make things more challenging. The Weber would be my first choice if I had to pick one or the other. Hope that helps.

[@rooboy99]

@@PostalBarbecue thanks very much. I got quite a few gift vouchers for a BBQ store but unfortunately they don't sell weber anymore. The kettle they sell is the Napoleon pro. Looks good but again, nothing much by the way of reviews etc. Appreciate the reply.

[@PostalBarbecue]

Why not order the weber from somewhere else then use your gift vouchers or some cool accessories or even charcoal and wood chunks?

[@karljoppasjr1409]

What’s the contraption in the bottom Of the Weber?

[@PostalBarbecue]

It is the Slow N Sear Basket with their Drip N Griddle. Never leaves my grill. cheers.

[@AlvenmodFoto]

Full chimney for 325 F? Seems excessive no? Otherwise, great video, trying this out tonight

[@PostalBarbecue]

You probably could use a bit less but I think it’s better to use a bit more than be fighting your temps near the end because you used a little less. Let me know how yours turns out 🙌

[@AlvenmodFoto]

@@PostalBarbecue thanks, it worked out fantastic, my daughter put this chicken in her top three, just after my ribs 😂 I used apple wood chips for the smoke, I did have to add briquettes during the cook to keep the temperature, but I think it is easier to control lower temperatures with less fuel, it's all a personal choice I guess. In any case, great video and the family got a fantastic meal out of it, even used the spine and some other chicken pieces I had to make stock for a wonderful sauce to go with it with cream, chicken stock, onion, apples, rosemary and thyme.....

[@RobertPetrache]

It doesn't matter what I do, even if I respect the recipe exactly, the chicken skin is still rubbish. I tried everything....I give up.....

[@PostalBarbecue]

Hmm. Try dry brining in the fridge uncovered overnight.