Try this Spatchcock Chicken recipe on the Slow 'N Sear® or Weber Kettle if you want to know how to Spatchcock & cook BBQ Chicken. It's affordable, fun and very tasty!
This recipe is brought to you by Michael from Everyday BBQ using our Slow 'N Sear® Deluxe Kettle Grill.
- Fresh (never frozen!) whole Chicken
- Coarse Kosher Salt (I use Morton’s)
- SnS Grills Not Just For Beef Rub AND Rocky’s Rub
- OR here’s the homemade recipe for you
Always be sure to wash your hands before prepping any food recipe.
Unpackage chicken and remove any innards bags that may be inside. Place chicken breast side down on a cutting board and feel down each side of the backbone to identify the correct cutting area. Use sharp kitchen shears and carefully cut along each side until the backbone is fully removed (you may save it to make great chicken stock). Remove any hanging fats/excessive hanging skin. Flip the bird over and press down on the breast area until you feel and hear the breastbone crack, the bird will also flatten down simultaneously. Apply coarse kosher salt to all surfaces top and bottom (approximately ½ teaspoon per pound of chicken). Place chicken on a wire rack on top of a tray or foil pan, then place into the fridge overnight for the dry salt brine to proceed. You may brine 1-2 days in advance. Once brine is complete, apply seasoning of your choice (salt free) generously and allow it to sit while you pre-heat your grill.
Set up your grill to cook 325-350°F. To achieve this, fill the Slow 'N Sear® with one half chimney worth of unlit coals, light the other half chimney of coals and pre-heat them. Once the lit coals are ready, pour them onto the unlit coals and spread them out evenly. Place lid on cooker and open both top and bottom vents fully. Once you get to 225-250°F, begin choking back both vents until you dial in your temperature. Click here for low & slow/225°F lighting instructions for the Slow ‘N Sear®.
Once the grill is pre-heated and you have clean smoke (thin white/blue or clear), place chicken on the cookers indirect side, insert meat temperature probe into the deepest, coolest part of the breast. Put the lid on and begin cooking. You should also monitor cooker temps with a remote thermometer (such as the SnS-500). Check in on the chicken periodically but mostly try to keep the lid on to maintain temps and allow the cooker to run consistently. Once the chicken shows an internal temperature of 160°F, use a secondary instant read meat thermometer to verify on at least a couple places and check the dark meat as well to make sure it is 10-15° higher than the breasts. If confirmed, remove chicken from the cooker and allow it to rest only long enough for it to cool so it can be carved and handled.
Now carve and ENJOY!!!