BBQ Spatchcock Chicken

Listen to me right now! You NEED to make this chicken. This will become a staple in your home all summer long. It is so easy to prepare and cook with minimal fuss. And the taste is worth it all!

All you have to do is spatchcock that chicken. It is such a funny name so I decided to research why they call it spatchcock. This is all I found out: The term “spatchcock” is rumored to be a 17th century shorthand for “dispatching the cock”, meaning to open a chicken carcass in order to cook it. So there you have it, not much actual information on the name…. sigh.

Anyway, go buy those full chickens in bulk because this BBQ Spatchcock Chicken recipe is worth gossiping about all summer long!

BBQ Spatchcock Chicken

Yield: 4 servings

INGREDIENTS:
1 whole chicken
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt/pepper, to taste
1/4 cup BBQ sauce

DIRECTIONS:
1. To spatchcock the chicken, lay the chicken back side up. Using sharp kitchen scissors, cut the backbone from the “bum” to the neck on one side. Do the same on the other side. Remove and discard the spine bone. Flip chicken breast side up and flatten down.
2. Season skin of chicken with oil, garlic powder, paprika, salt and pepper.
3. Place on your BBQ breast side up, on indirect heat. Do not flip. Let chicken cook for 40-50 minutes depending on the size of your bird. A thermometer placed in the thickest part of the thigh should read 165 degrees.
4. Brush BBQ sauce all over skin and let cook another 10 minutes.
5. Remove from heat, Cut into quarters. Serve with potatoes and greens. Enjoy!