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. An easy and delicious recipe for barbecue spatchcocked chicken with plum sauce, plus a how-to video demonstrating how to spatchcock a chicken.
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. Learn how to prepare this easy Barbecued Spatchcock Chicken recipe like a pro. You can have Barbecue spatchcocked chicken using 5 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Barbecue spatchcocked chicken
- Prepare of whole chicken.
- Prepare of large eggs.
- You need of self rising flour.
- It’s of salt.
- You need of your favorite barbecue sauce.
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. A great way to cook chicken, drizzled in a punchy marinade. Place the chicken in a roasting tin. We've preached for years that the best way to cook poultry is using the spatchcock method.
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!.
Well today we'll break it down for you. Rubbed in coffee and spices for a charred effect, this spatchcock chicken recipe is what barbecues were made for. See healthy bbq ideas at Tesco Real Food. Recipe adapted from Better than Bouillon. Rub the chicken under the skin and outside of the skin with the barbecue sauce.