I love my smoker. I love smoked food. However, many people don’t own a smoker but a lot do own a charcoal or gas grill. Can you still do a great barbecue chicken on a grill? Of course you can!
I started by spatchcocking a 1.5 kg (3 pound) chicken. This is a process where you cut the backbone out with shears and then cut the breastbone out. It allows the chicken to lay flat on your grill and to cook more evenly. If you would like to see a video of the spatchcocking procedure, you see a video of it on my post for Rosemary Chicken.
I worked my finger under the skin on each side of the breast and over each thigh. I put 1 ml (1/4 teaspoon) of barbecue rub under the skin on each of these pockets. You can use a commercial rub of your choice or my Basic Barbecue Rub. I then rubbed 3 ml (1/2 teaspoon) of barbecue sauce under the skin on each of the pockets.
Rub the surface of the bird with barbecue rub on both sides.
I preheated my gas grill by leaving one burner unlit for indirect cooking. I got the grill to between 325 F and 375 F on the front thermometer. I dipped a paper towel in some oil and greased the grill with it. I put the chicken on the grill over the burner that was turned off, skin side down.
I closed the lid and let it cook for 15 minutes. It will brown quickly because of the sweet barbecue sauce under the skin. Turn it and close the lid to cook.
Let it cook for 45 minutes and check the internal temperature in the thickest part of the breast. If it is under 165 F continue cooking until it is over 165 F. Give it a light brush of barbecue sauce and cook for 10 minutes. Give it another light brush of sauce and cook for 10 minutes more.
Remove from the heat and let it sit for 10 minutes. Cut the chicken into parts and serve.
This is a great basic barbecued chicken. The sauce and spices under the skin give the meat a nice sweet/spicy flavour and the sauced skin is delicious!
The Old Fat Guy
This recipe has been featured on Episode 3 of my ShawTV series, You can make it!
- 1.5 kg (3 pound) chicken
- 15 ml (1 tablespoon) barbecue rub
- 125 ml (1/2 cup) barbecue sauce
- Spatchcock the chicken by cutting the backbone out with shears and then using a knife and shears to remove the breastbone.
- Carefully work your fingers under the skin over each side of the breast and both thighs.
- Put 1 ml (1/4 teaspoon) of the rub under the skin on each breast half and thigh.
- Put 3 ml (1/2 teaspoon) of barbecue sauce under the skin on each breast half and thigh.
- Rub both sides of the chicken with barbecue rub.
- Preheat your barbecue grill to between 325 to 375 F with one burner turned off or all the coals pushed to one side.
- Grease the grill and put the chicken, skin side down, over the burner that is turned off or the area without coals.
- Close the lid and cook for 15 minutes.
- Turn the chicken and cook for 45 minutes.
- Make sure the internal temperature in all areas of the chicken are over 165 F. If not, continue cooking until it is.
- Brush the chicken lightly with barbecue sauce. Close the lid and cook for 10 minutes.
- Brush the chicken with sauce again and cook for 10 more minutes.
- Remove the chicken from the heat and let it rest for 10 minutes.
- Cut the chicken into parts and serve.