Barbecuing chicken is a time-honored tradition, but achieving the perfect balance of crispy skin and juicy meat can be a challenge. Enter the spatchcock chicken method—an effective technique to ensure even cooking and enhanced flavor absorption. In this guide, we will explore how to spatchcock a chicken and grill it to perfection.
What is Spatchcocking?
Spatchcocking, also known as butterflying, involves removing the backbone of a chicken and flattening it out. This technique allows for faster cooking and more even heat distribution, making it ideal for barbecuing. By laying the chicken flat, you expose more surface area to the grill, resulting in crispy skin and tender meat.
How to Spatchcock a Chicken
To spatchcock a chicken, you will need a whole chicken, sharp kitchen shears, and a cutting board. Follow these steps:
- Prepare the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. Place the chicken breast-side down on the cutting board.
- Remove the Backbone: Using sharp kitchen shears, cut along one side of the backbone from the tail to the neck. Repeat on the other side to completely remove the backbone.
- Flatten the Chicken: Turn the chicken over, breast-side up. Press firmly on the breastbone with the heel of your hand to flatten the chicken.
Marinating the Chicken
While spatchcocking ensures even cooking, marinating adds flavor. Consider using a marinade that complements your BBQ style—whether it’s a classic BBQ sauce, a spicy rub, or a tangy citrus blend. Allow the chicken to marinate for at least 2 hours, or overnight for deeper flavor.
Grilling the Spatchcock Chicken
Grilling a spatchcock chicken is straightforward. Preheat your grill to medium-high heat and follow these steps:
- Oil the Grates: Lightly oil the grill grates to prevent sticking.
- Place the Chicken: Lay the chicken skin-side down on the grill. Cook for 10-15 minutes until the skin is golden and crispy.
- Flip and Finish: Flip the chicken over and cook for an additional 20-30 minutes. Use a meat thermometer to ensure the thickest part of the breast reaches 165°F (75°C).
- Rest and Serve: Allow the chicken to rest for 10 minutes before carving. This helps the juices redistribute, ensuring moist meat.
Serving Suggestions
Spatchcock chicken pairs well with a variety of BBQ sides. Consider serving it with grilled corn on the cob, a fresh garden salad, or roasted potatoes. For a touch of sweetness, add a slice of grilled pineapple or a tangy coleslaw.
Embrace the art of spatchcocking to take your BBQ chicken to the next level. This simple yet effective technique will become a favorite in your grilling repertoire, ensuring juicy, evenly cooked chicken every time.