Spatchcock Chicken
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Spatchcock Chicken
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These are simple instructions on how to butterfly and grill a whole chicken also known as Spatchcock Chicken!
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Ingredients
- 1 whole fryer chicken
- canola oil
- salt
- BBQ sauce
Instructions
- Clean and rinse whole chicken. Using kitchen shears or a very sharp knife, cut out the backbone of the chicken. Open the whole chicken up and cut a little notch in the breastbone to help it lay flat.
- Brush the whole bird with some canola oil and sprinkle with salt. Place chicken on hot grill, skin side down. {I used a charcoal grill with all my hot coals on one side so I could have a hot side and a cool side, just incase my bird was cooking too quickly or not quick enough.}
- Flip chicken over once skin has browned and brush with bbq sauce. Continue cooking on the other side until meat reaches an internal temperature of 165 degrees.
- Remove from grill and cover with foil to rest 10 minutes. Cut and serve.
Nutrition Information
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Calories
409kcal
(20%)
Protein
35g
(70%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Cholesterol
143mg
(48%)
Sodium
133mg
(6%)
Potassium
360mg
(10%)
Vitamin A
267IU
(5%)
Vitamin C
3mg
(3%)
Calcium
21mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Protein | 35g | 70% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 143mg | 48% |
| Sodium | 133mg | 6% |
| Potassium | 360mg | 8% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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