Spatchcocked Chicken BBQ Style

Spatchcocked Chicken Bar BQ style by Agent 86

Prep

The first thing you will want to do is start soaking your wood chips. Here I have used about half a bag and will soak them for around 2-3 hours. What you are trying to do is prolong the amount of time you can go without having a fire.

You will then want to create your dry rub and your mop sauce. There are probably thousands of recipes for dry rubs and mop sauces but the two I use taste great and are really easy to prepare.

Ingredients

dry rub

• 1/4 cup light brown sugar
• 1/4 cup ground black pepper
• 1/4 cup sweet paprika
• 2 tablespoons chili powder
• 2 tablespoons kosher salt
• 1 tablespoon garlic powder

Combine rub into small bowl and mix thourghly.

mop sauce

• 1/2 cup apple cider or apple juice
• 1/4 cup beer
• 2 tablespoons apple cider vinegar
• 1 teaspoon worcestershire sauce
• 2 teaspoons dry rub (from above)

Method

Now we start on the chicken. You will want a 3-4 pound whole chicken. Be sure to remove the giblets and other shit from the inside of the chicken or buy one that has already had them removed.

To prepare the chicken you will need to take out your chicken shears and place the chicken with the ass end towards you with the backbone facing up. Cut along each side of the backbone to remove it. When you get to the bones you will be glad your using your $5.00 shears and not your $100 chef knife. Once your have removed the backbone you will then want to remove the keel bone. I find it easier to remove if you make an incision on each side of the keel bone. Bend the chicken backward and the keel bone should pop up where you can pull it out. You can also remove the wishbone which I have done.

Now flip the chicken over. I take and make a small hole in the skin at the bottom of the breast which will then be used to hold the legs up snug with the chicken. At this point go ahead and pour two tablespoons of canola oil on the chicken and coat both sides of the chicken with your dry rub.

My grill has no smokebox option so I have to improvise. Take some heavy duty foil and lay out about a 3 foot peice. Place woodchips on top, fold in the sides and then use a skwer to poke holes in the top.

Now we have the grill fired up, heated to around 300, on the right side, the burners are on and is where the smokebox goes, on the left is the chicken with the burners off. Total cooking time yestereday was almost two hours. I normally hit the chicken with the mop sauce about every 20-25 minutes. Only flip the bird once, normally about half way through the cooking time. Also be sure to check the temp of the chicken, at 165 it's done. Let the chicken sit for about 5 minutes after your pull it off before you cut into to it as that keeps the meat juicy.

And here is the finished product. It was damn good.