bbq spatchcock chicken

Chicken

BBQ Spatchcock Chicken

This BBQ spatchcock chicken cooks evenly and more quickly, thanks to this technique for flattening a whole chicken, the butterfly cut or spatchcocking.

Ingredients

2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
1 (3 1/2 pound) whole chicken
3 tablespoons olive oil
1 cup vinegar-based bbq sauce

Directions

Preheat the oven to 425 degrees F (230 degrees C).
Mix salt, cumin, paprika, black pepper, cayenne, garlic powder, onion powder, and ground mustard together in a bowl.
Pat chicken dry with paper towels. Using shears, cut along each side of the chicken backbone and remove the bone. Turn chicken breast side up and press the breastbone to flatten the chicken.
Rub chicken all over with olive oil and spice blend. Transfer chicken to a large cast iron skillet.
Roast in the preheated oven until skin is browned and crispy, about 30 minutes. Check temperature, and baste with 1/2 cup of BBQ sauce.
Return chicken to the oven and let cook until an instant-read thermometer reaches 165 degrees F (74 degrees C), about 15 more minutes.
Transfer chicken to a cutting board and let rest for 10 minutes. Serve with remaining BBQ sauce.