Barbecue spatchcocked chicken. Spatchcocking barbecue chicken makes for an excellent juicy bird with a delicious thick glaze of barbecue sauce—and without the dreaded burnt skin. BBQ spatchcock chicken is super easy to prepare and delivers a moist chicken. In this video I will give you step by step instructions on how to make delicious spatchcock chicken on your smoker.
Spatchcock Chicken roasts in half the time of a whole trussed chicken, and also cooks more evenly. It's a perfect weeknight dinner staple! Once you spatchcock, you don't go back to roasting whole. You can have Barbecue spatchcocked chicken using 5 ingredients and 5 steps. Here is how you cook it.
Ingredients of Barbecue spatchcocked chicken
- It’s 5-1/2 pounds of whole chicken.
- It’s 2 of large eggs.
- You need 1/4 cup of self rising flour.
- It’s as needed of salt.
- Prepare 1/2 cup of your favorite barbecue sauce.
Learn how to spatchcock chicken with our step-by-step guide. Experts from the Taste of Home Test Kitchen provide their best tips for a juicy, tender bird. A great way to cook chicken, drizzled in a punchy marinade. Place the chicken in a roasting tin.
Barbecue spatchcocked chicken instructions
- Mix flour, eggs, and barbecue sauce. Add salt to chicken cover everything outside and inside..
- In a gallon zip lock bag add chicken. Add barbecue sauce mixture and refrigerate over night..
- Preheat oven 400° Fahrenheit.
- Cut the chicken down backbone on both sides. This called spatchcocked. Remove backbone, and open up the chicken and set in an oven proof dish. Set in oven and roast in oven for 1 hour till done..
- Let sit 10 minutes. Cut and serve hope you enjoy!.
Spatchcock chicken is not only an amusing phrase, it also is the easiest and BEST way to roast a Spatchcocking is not only a hilarious word to say aloud, it also produces a perfectly cooked bird. We've preached for years that the best way to cook poultry is using the spatchcock method. Well today we'll break it down for you. Spatchcocking is my favorite way to cook barbecue chicken. By removing the chicken's backbone you can lay the chicken out flat on the grill which lets you apply the rub more evenly and makes sure.