I was firing up the grill and had this whole chicken to cook. Instead of just throwing it on there and roasting it like I normally do, or even smoking it, I decided to look up an easier and faster way to grill this chicken. I think it was around Thanksgiving time when I got an email saying that the best way to cook a turkey is to spatchcock it, so why would that not work with the chicken? Well, it did, and it was delicious, so here’s the recipe:
This recipe was inspired by Keto with Jeny on Instagram
Ingredients
- 1 whole chicken with neck and giblets removed
- 1.5 Tsp of Garlic powder
- 1.5 Tsp of Onion Powder
- 1.5 Tsp of Black Pepper
- 1.5 Tsp of Paprika
- Olive Oil
- 2 Cups of BBQ Sauce
Instructions
- Fire the grill up.
- Spatchcock the chicken using strong kitchen shears.
- Pat the chicken dry, add olive oil and season, rub all over the chicken.
- Clip the wings tips or tuck them under the skin to avoid burning them.
- Cook on grill over medium high heat skin side down first.
- Flip every few minutes.
- Once internal temp reaches about 155 F (about 45 minutes) pour BBQ sauce on during the last 15 minutes.
- Chicken is done once it reaches 165 F in the thickest part.
- Let rest for 10-15 minutes before serving.
Rob’s Opinion
I have decided to start posting the different dishes and recipes that I cook each week for two reasons. Firstly, I have been told that I am a good cook, and secondly, I am tired of searching for recipes online, only to have to navigate through excessive content and pop-up ads to get to the ingredients and cooking steps.
All the recipes that I post on this blog are ones that I have personally cooked. I will make sure to share my personal touch and techniques that I use to enhance the flavor and make each dish unique. If you liked this dish, be sure to come back next week for more. If you have any questions, feel free to leave a comment below, and I will do my best to answer them.
