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)
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.