Beer Brined Spatchcock BBQ Chicken

Barbecuing a whole chicken has never been more delicious! Beer-brined spatchcock BBQ chicken comes off the grill juicy, flavorful and evenly cooked every time - perfect for summer cookouts.

Why This Spatchcock BBQ Chicken Is The Best

With so many layers of protection against dryness (and bland-ness), this recipe for beer brined spatchcock BBQ chicken ensures that you have the best, most delicious BBQ chicken with crispy skin by the time it's done. It's the perfect chicken for outdoor summer dinners and cookouts with friends and family! First, the chicken gets brined with your favorite beer (essentially a beer can chicken without the mess and frustration), then it's spatchcocked and rested in the refrigerator for extra crispy skin. After a rub down with my favorite BBQ spice rub, it goes on the grill, where it also gets basted with BBQ sauce for even more flavor and moisture-locking.

Why Spatchcock A Whole Chicken?

I'm just going to say what we're all thinking. 'Spatchcock' is such a strange word. Who in the world came up with it? Can we not call it something else? Nonetheless, spatchcock chicken is the best way to cook a whole chicken, in my opinion. It ensures quicker, more even cooking so that you have a juicy, delicious BBQ chicken every time. Which is awesome, because nobody likes dry chicken.

How To Spatchcock A Chicken

Essentially, you just remove the backbone and flatten the chicken into one even thickness.

1. Place the chicken on a rimmed baking sheet with the backbone facing up. Use sharp kitchen shears to cut along either side of the backbone and remove it.
2. Flip the chicken over and press down with your hands to flatten the chicken so that all of the outside surfaces (with skin) are now facing up.

How To Make Beer Brined Spatchcock BBQ Chicken

First brine the chicken.

1. Make the brine by mixing the salt, sugar and about ½ cup warm water in a large bowl or other container until the salt and sugar dissolve. Then open up a beer and pour it into the brine. (Optional: open up another beer and pour it into your mouth.)
2. Place the chicken (whole) into the brine. Fill the rest of the way with cool water to cover the chicken.
3. Place the chicken in the brine in the refrigerator for at least a few hours, or even up to 24 hours.

Spatchcock the chicken.

1. Remove the chicken from the brine solution and pat dry with paper towels.
2. Follow the directions above to spatchcock the chicken.

An optional step for the crispiest skin:

• I once left my chicken uncovered in the fridge overnight and it was the best mistake ever. I've never looked back. So if you have the time, place the chicken back in the refrigerator completely dry and bare. This will dry out the skin, resulting in a nice crisp outside once it's cooked. Leave it for a couple of hours, or up to 24 hours.

Rub the chicken down.

1. Rub the chicken all over with the spice rub.
2. Pour olive oil over the chicken and give it a good rub again.

BBQ the chicken on the grill.

1.  Preheat grill, then turn it down and prepare it for indirect heat. If you're using a gas grill, turn one side to medium heat and turn off the other side. If you're using a charcoal grill, build the fire on one side of the grill, leaving the other side open.
2. Place the spatchcocked chicken breast/skin side up on indirect heat (the side without the heat on). Close the grill and cook until thickest part of the thigh registers 150°F on a thermometer, about 45 minutes (start checking around 35-40 minutes).
3. Mix BBQ sauce with beer or apple cider vinegar to thin it. Baste chicken with sauce every 5-10 minutes, starting around 25-30 minutes after the chicken goes on the grill.
4. Optional: Move chicken to direct heat and place breast/skin side down to char the skin. Cook about 5 minutes. Check temperature to make sure chicken has reached 165°F before removing from grill.
5. Let the chicken rest about 5-10 minutes before carving.

How Long Does It Take To Cook A Spatchcock Chicken On The Grill?

Cooking time will vary depending on the size of your chicken and how hot your fire is, but a spatchcock chicken usually takes anywhere from 30 to 60 minutes to cook on the grill. You'll know it's done when the internal temperature reaches 165°F. I highly recommend using a meat thermometer any time you cook chicken (or any meat) to ensure safe cooking without drying it out. Check the temperature at the thickest part of both the thigh and breast without touching bone.

What To Serve With Spatchcock BBQ Chicken

Any summer cookout favorites are always a hit with BBQ chicken. (For a full list of my favorite summer sides, you can head to this post!) Here are a few suggestions:

• Baked Beans From Scratch
• Healthy Dill Potato Salad
• Healthy Broccoli Salad
• Grilled Peach Caprese
• Grilled Summer Squash with Goat Cheese
• Everything Summer Zucchini Noodle Salad

If you made this recipe, please leave a star rating in the comments!

Beer Brined Spatchcock BBQ Chicken

Print Recipe

★★★★★

5 from 1 reviews

Barbecuing a whole chicken has never been more delicious! Beer-brined spatchcock BBQ chicken comes off the grill juicy, flavorful and evenly cooked every time - perfect for summer cookouts.

• Author: Kaleigh
• Prep Time: 20 min
• Cook Time: 45 min
• Total Time: 8 hours 45 min (including brine time)
• Yield: 1 whole chicken 1x
• Category: main dish
• Method: grilled
• Cuisine: BBQ

Ingredients

Scale 1x2x3x

• 1 whole chicken (about 3 lb)
• 2 tbsp kosher salt
• 2 tbsp sugar
• 1 (12 oz) beer of choice
• Water
• ¼ cup homemade BBQ spice rub
• 2-3 tablespoon olive oil
• ½ cup BBQ sauce
• 2 tbsp beer or apple cider vinegar

Instructions

First brine the chicken.

1. Make the brine by mixing salt, sugar and about ½ cup warm water in a large bowl or other container until the salt and sugar dissolve. Pour it into the brine.
2. Place the chicken (whole) into the brine. Fill the rest of the way with cool water to cover the chicken.
3. Place the chicken (in the brine) in the refrigerator for at least a few hours, or up to 24 hours.

Spatchcock the chicken.

1. Remove chicken from the brine solution and pat dry with paper towels.
2. Place chicken on a rimmed baking sheet with the backbone facing up. Use sharp kitchen shears to cut along either side of the backbone and remove it.
3. Flip the chicken over and press down with your hands to flatten the chicken so that all of the outside surfaces (with skin) are now facing up.
4. An optional step for the crispiest skin: If you have time, place the chicken back in the refrigerator completely dry and bare. This will dry out the skin, resulting in a nice crisp outside once it's cooked. Leave it for a couple of hours, or up to 24 hours.

Rub the chicken down.

1. Rub the chicken all over with the spice rub.
2. Pour olive oil over the chicken and give it a good rub again.

BBQ the chicken on the grill.

1. 1.  Preheat grill, then turn it down and prepare it for indirect heat. If you're using a gas grill, turn one side to medium heat and turn off the other side. If you're using a charcoal grill, build the fire on one side of the grill, leaving the other side open.
   2. Place spatchcocked chicken with breast/skin side up on indirect heat (the side without the heat on). Close the grill and cook until thickest part of the thigh registers 150°F on a thermometer, about 45 minutes (start checking around 35-40 minutes).
   3. Mix BBQ sauce with beer or apple cider vinegar to thin it. Baste chicken with sauce every 5-10 minutes, starting around 25-30 minutes after the chicken goes on the grill.
   4. Optional: Move chicken to direct heat and place breast/skin side down to char the skin. Cook about 5 minutes. Check temperature to make sure chicken has reached 165°F before removing from grill.
   5. Let the chicken rest about 5-10 minutes before carving.

Notes

Cooking time will vary depending on the size of your chicken and hot hot your fire is, but a spatchcock chicken usually takes anywhere from 30 to 60 minutes to cook on the grill. You'll know it's done when the internal temperature reaches 165°F. I highly recommend using a meat thermometer any time you cook chicken (or any meat) to ensure safe cooking without drying it out. Check the temperature at the thickest part of both the thigh and breast without touching bone.

Keywords: BBQ chicken, beer brined BBQ chicken, spatchcock BBQ chicken on the grill