In a recent IG Reel, I shared a “How To” Reel on how to spatchcock a chicken. Now, Imma show you my favorite way to cook spatchcock chicken…barbecued in my Weber Charcoal Grill. I love how evenly and quickly it cooks. The chicken looks incredible and I especially love how it tastes when it’s barbecued in the Weber. The meat is super juicy and the skin gets sooo crispy too. It’s perfect.
There are so many ways to enjoy a delicious barbecued spatchcock chicken. Mrs. No Limit requested sourdough sandwiches, so I pulled the chicken after it rested and prepared some loaded chicken bacon ranch sourdough sandwiches with the mixed white and dark pulled chicken. I also love all the leftover chicken for meal prep for the rest of the week!
Ingredients:
1 5-pound chicken, discard giblets and neck from inside of the chicken
1 tablespoon olive oil
1 tablespoon Kosher salt
½ tablespoon Coarse Black Pepper
½ tablespoon Garlic Powder
½ tablespoon smoked paprika
Steps:
Spatchcock Chicken – Place the chicken breast side down on a cutting board, with the legs facing towards you. Use sharp kitchen shears or knife to cut along one side of the backbone. Repeat on the other side of the backbone to completely remove it. Open up the chicken and flip it over. Press down firmly on the breastbone to flatten the chicken. Tuck the wingtips behind the breasts to prevent them from burning during cooking.
Season Chicken – Season spatchcock chicken generously with Kosher Salt, Black Pepper, Garlic Powder, and smoked paprika, making sure to get seasoning underneath the skin of the breast and thighs as well.
Setup Grill – Set up the grill for two-zone indirect cooking and bring the grill to 425 degrees.
BBQ Chicken – Place the spatchcock chicken on the indirect side of the grill/smoker, skin side up. Close the lid and BBQ chicken for an hour or until the internal temperature of the chicken breast reaches 160 degrees. Rotate the chicken as needed halfway through the cook. Rest chicken for 15 minutes, slice and serve.
Tips:
- Always cook to temp and make sure the breast reaches 160 degrees and let the residual cooking get it to 165 degrees. I recommend inserting a meat thermometer during the cooking and/or checking it periodically.
- If you don’t want to make your own seasoning, use your favorite poultry rub
- If using an oven, place the spatchcock chicken on a wire rack on a baking tray. This will help with the cooking process.
- You can use whatever grill you want as long as you barbecue the chicken indirect at 425 degrees.
No Limit Cooking 
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