BBQ Spatchcock Chicken Recipe

Cook Time: 45 minutes

Ingredients

• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground mustard
• 1 (3 1/2 pound) whole chicken
• 3 tablespoons olive oil
• 1 cup vinegar-based BBQ sauce

Directions

1. Preheat the oven to 425F (230C).
2. In a small bowl, mix together salt, cumin, paprika, black pepper, cayenne, garlic powder, onion powder, and ground mustard.
3. Pat the chicken dry with paper towels.
4. Using kitchen shears, cut along both sides of the chicken's backbone and remove it. Carefully press down on the breastbone to flatten the chicken.
5. Rub the chicken all over with olive oil, then season generously with the spice blend.
6. Transfer the seasoned chicken to a large cast-iron skillet.
7. Roast in the preheated oven for about 30 minutes, or until the skin is browned and crispy.
8. Check the internal temperature, and baste the chicken with 1/2 cup of BBQ sauce.
9. Return the chicken to the oven and roast for another 15 minutes, or until the internal temperature reaches 165F (74C).
10. Transfer the chicken to a cutting board and let it rest for 10 minutes before serving.
11. Serve the chicken with the remaining BBQ sauce.

Nutrition Facts

Per Serving	Amount
Calories	333
Total Fat	18g
Saturated Fat	4g
Cholesterol	67mg
Sodium	1253mg
Total Carbohydrate	21g
Dietary Fiber	1g
Total Sugars	16g
Protein	22g
Vitamin C	1mg
Calcium	40mg
Iron	2mg
Potassium	331mg

Servings: 6

Author: Roscoe Hall

Recipe Cuisine: American

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 70 minutes

Recipe Yield: 6 servings

History of BBQ Spatchcock Chicken

Spatchcocking, or butterflying, is an ancient technique for preparing poultry, with origins in Europe. The term "spatchcock" itself comes from an old Irish phrase, spatch-cocked, which referred to the process of flattening a bird for faster and more even cooking. The method gained popularity in the United States, particularly in Southern barbecue culture, where grilling and smoking meats are deeply rooted in tradition. BBQ spatchcock chicken became a favorite for its ability to cook quickly and evenly, allowing the skin to become crisp while retaining the juicy tenderness of the meat.

Regional Variations and Features

The BBQ spatchcock chicken has regional nuances, particularly in the Southern United States, where vinegar-based barbecue sauces are often used. These tangy sauces balance the richness of the chicken and enhance its smoky flavors. In contrast, the use of dry rubs with spices like cumin, paprika, and cayenne pepper is common in other regions, allowing for a more varied flavor profile. Some regions might prefer grilling the chicken over direct flame, while others might roast it in the oven for a more controlled cooking environment.

What Makes BBQ Spatchcock Chicken Unique?

While BBQ chicken is a staple across many cuisines, the method of spatchcocking sets this recipe apart. By removing the backbone and flattening the chicken, the bird cooks faster and more evenly than traditional roasting or grilling. This method ensures that the chicken is uniformly cooked, with a crispy, golden skin and tender meat throughout. Additionally, the use of a vinegar-based BBQ sauce enhances the dishs flavor with a tangy kick, distinguishing it from other grilled chicken preparations, which may rely on sweeter or thicker sauces.

Where is BBQ Spatchcock Chicken Typically Served?

BBQ spatchcock chicken is most commonly served at backyard cookouts, barbecues, and family gatherings in the United States. Its relatively quick cooking time makes it a perfect dish for casual entertaining. It is often paired with traditional Southern sides like cornbread, collard greens, or mashed potatoes, making it a hearty and satisfying meal. The versatility of the recipe also allows it to be served in a variety of settings, from casual dinners to more formal gatherings.

Interesting Facts About BBQ Spatchcock Chicken

• The technique of spatchcocking was once used to help birds cook faster over an open flame, reducing the risk of burning on the outside while ensuring the inside was cooked through.
• While the term "spatchcock" is often associated with chicken, it can be used to describe any type of poultry that is butterflied, including turkey and duck.
• The BBQ sauce used in this recipe is based on a vinegar foundation, which is a hallmark of Carolina-style barbecue, known for its tangy and slightly sour flavor.
• Spatchcocking is a favorite among chefs because it reduces the cooking time significantly, making it easier to prepare large meals for a crowd in a short amount of time.

BBQ Spatchcock Chicken Recipe

Ingredients:

• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground mustard
• 1 (3 1/2) pound whole chicken
• 3 tablespoons olive oil
• 1 cup vinegar-based BBQ sauce

Instructions:

1. Preheat the oven to 425F (230C).
2. Mix salt, cumin, paprika, black pepper, cayenne, garlic powder, onion powder, and ground mustard in a bowl.
3. Pat chicken dry with paper towels. Using shears, cut along each side of the chicken backbone and remove the bone. Turn the chicken breast side up and press the breastbone to flatten the chicken.
4. Rub chicken all over with olive oil and spice blend. Transfer chicken to a large cast iron skillet.
5. Roast in the preheated oven until skin is browned and crispy, about 30 minutes. Check temperature and baste with 1/2 cup of BBQ sauce.
6. Return chicken to the oven and cook until an instant-read thermometer reaches 165F (74C), about 15 more minutes.
7. Transfer chicken to a cutting board and let rest for 10 minutes. Serve with remaining BBQ sauce.

Nutrition (per serving): 333 Calories, 18g Fat, 21g Carbs, 22g Protein

FAQ about BBQ Spatchcock Chicken Recipe

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