Barbecue chicken has never been easier or more delicious! Beer Brined Spatchcock BBQ Chicken comes out juicy, flavorful and evenly cooked every time – perfect for summer cookouts! (nut-free, dairy-free)
I feel so accomplished. I’ve been meaning to get this spatchcock BBQ chicken recipe on the blog for about 2 years now. And I finally managed to get it photographed and done so I could share it with you all. In my new life as a busy mama, that’s quite the accomplishment. Pats self on the back.
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?
None the less, spatchcock chicken is the best way to cook a whole chicken, in my opinion. Essentially, you just remove the backbone and flatten the chicken into one even thickness. 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. And nobody likes guessing if their chicken is done. (I also think the spatchcock method kind of makes your chicken look like it has to go to the bathroom. Just me?)
This beer brined spatchcock BBQ chicken gets an extra special treatment to make it even more moist and flavorful – the beer brine. I don’t ever cook a whole chicken without brining it first. Just another level of protection against dry chicken. It’s so worth the extra step, and takes hardly any effort.
And since you’re already making a brine, why not make it more fun and flavorful with beer? It’s kind of like beer can chicken, but without the beer can. Because sticking a metal can (with all kinds of who-knows-what chemicals on it) up my chicken’s backside and trying to fit it on the grill without it toppling over and making a huge mess is not appealing to me. So the beer goes into the brine in this recipe. Easy-peasy. Pick any kind of beer you’d like.
Finally, one last step helps this beer brined spatchcock BBQ chicken stay extra moist and juicy. It gets a nice bath of BBQ sauce (and beer, if you’re feeling it) while it cooks on the grill. Basting adds even more flavor and locks in a little more moisture. Just like the beer, use any kind of BBQ sauce that strikes your fancy, though I’m partial to my homemade BBQ sauce.
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 by the time it’s done. It’s the perfect chicken for outdoor summer dinners and cookouts with friends and family!
Barbecue chicken has never been easier or more delicious! Beer Brined Spatchcock BBQ Chicken comes out juicy, flavorful and evenly cooked every time - perfect for summer cookouts! (nut-free, dairy-free)
- 1 whole chicken (about 3 lb)
- 2 tbsp kosher salt
- 2 tbsp sugar
- 1 light beer
- 1/4 cup homemade BBQ spice rub
- 2-3 tbsp olive oil
- 1/2 cup BBQ sauce
- 2-3 tbsp beer or apple cider vinegar
- Brine the chicken: In a large bowl, mix salt, sugar and 1/2 cup warm water until dissolved. Make sure the cavity of the chicken is cleaned out and place it in the bowl. Pour beer into bowl and fill the rest of the way with water until chicken is completely covered. Refrigerate at least 2 hours, preferably all day.
- Remove chicken and discard brine. Pat chicken dry with paper towels.
- To spatchcock chicken, place on a large baking sheet, breast side down (this helps contain the mess). Using sharp kitchen shears, cut along either side of the back bone. Remove backbone (reserve for making chicken stock, if you'd like) and flip chicken over so that the breast side is up. Press down firmly to flatten chicken.
- Rub chicken all over with BBQ spice rub and olive oil.
- Heat grill for indirect heat. If using a gas grill, heat to medium-high, then turn off center burner, and reduce side burners to medium. If using charcoal, place briquettes on one side of the grill to heat.
- Place chicken breast/skin side up on indirect heat. Close grill and cook until thickest part of the thigh registers 150°F on a thermometer, about 45 minutes (start checking around 35-40 minutes).
- Mix BBQ sauce with beer or apple cider vinegar to thin. Baste chicken with sauce every 5-10 minutes, starting around 25 minutes.
- 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. Let rest 5-10 minutes.
- Carve chicken and serve with BBQ sauce.
For a step-by-step tutorial on how to spatchcock a chicken, watch the video:
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