Best BBQ Whole(Spatchcocked) Chicken

Today I want to share with you my process for making the best whole chicken. This is an easy dinner that is great for the weekdays.

To start you want to use kitchen shears and remove the backbone of the chicken. This is what is known as spatchcocking or butterflying your chicken. This technique allows the chicken to cook more evenly. To do this, flip the chicken over, and cut along both sides of the backbone. After the backbone has been removed flip the chicken over and push down firmly where the breasts connect to the breast bone. The bone should snap and you will have a flattened chicken.

After you have spatchcocked the chicken, take some paper towel and remove as much moisture as possible from the skin. When the moisture is removed, rub the skin with olive oil or canola oil. Add seasoning. My personal favorite is a mixture of kosher salt, coarse black pepper, garlic powder and onion powder. This is a basic rub that works on almost anything. It should look something like this.

To cook this bird use a grill with indirect heat of approximately 450 to 475 degrees. I have used my Weber Kettle and my Pit Boss 700 Pellet Grill and both have been great.

On my Weber, I use a full chimney of charcoal and after being fully lit, I bank them against one side of the grill to set up a 2-zone system for indirect heat. With both vents on the grill completely open, this should run the grill at about 450-500 degrees.

Once your grill is at the correct temperature put the bird on skin side up. Wait 45 minutes to an hour or until the chicken breast temperature reads 165 degrees. Once your bird reaches 165 degrees, remove the chicken, carve and serve. Here's mine.

This is an easy weekday dinner that my family eats about once a week. I hope you enjoy it. Keep Smokin,