What's up guys it's Susie Bulloch from HeyGrillHey.com and if you're
watching this video that means we already have something in common we both
love great barbecue which is perfect because it had really my whole goal is
to help you make better barbecue so you can feed the people you love and become
a backyard barbecue hero today we're doing that with a pretty simple recipe
but a fun technique for a grilled spatchcock chicken with a homemade
chicken seasoning let's do it so what is a spatchcock chicken I know the name
sounds funny but it's essentially a technical term for butterflying a
chicken cutting the backbone out pressing it flat so you have a nice even
surface area for grilling I have a lot of recipes for cooking a chicken this
way but today we're gonna keep it simple simple dry rub out on the grill I know
it sounds intimidating but I'm here to show you how to get it done all you need
is 55 minutes 10 minutes to prep 45 minutes out on the grill here's what
you'll need a three to four pound fryer chicken a couple tablespoons of olive
oil for our dry rub seasoning you'll need a tablespoon of kosher salt a
tablespoon of smoked paprika 2 teaspoons of black pepper a teaspoon of dried
rosemary a teaspoon of dried parsley and a teaspoon of dried thyme you'll also
need a teaspoon of dried garlic a teaspoon of dried onion and a half a
teaspoon of cayenne pepper you'll also need the zest of one lemon
let's get started all you really need are some kitchen shears and a cutting
board flip your chicken over breast side down on your cutting board use your
shares to kind of single line up one side of the backbone the chicken is
about three and a half four pounds and it'll serve my whole family of five we
have three young kids we've got one half of the breastbone already cut through
now we just need to repeat on the other side of the breastbone
our backbone is out now you can discard this or you can save it for making
homemade chicken stock which I totally recommend this homemade chicken stock is
delicious this next step is super simple but it's gonna save you a lot of effort
when you flip your chicken over use your shears and just create a small snip
right here in the breastbone snipping that cartilage right there is exactly
what you want now just flip your chicken over use the heel of your hand to press
down directly in the center of the breastbone snipping that cartilage helps
our chicken lay nice and flat next step is to tuck the wingtips this will help
prevent these tiny little tips from burning on the grill and it'll also open
up the breasts for more even seasoning just like that your spatchcock chicken
is prepped it means it's time to make the dry rub seasoning in a small bowl
you just want to combine all of those dry rub ingredients our salt our smoked
paprika this one's good for color and a nice smoky flavor black pepper dried
rosemary dried parsley dried thyme garlic powder onion powder cayenne
pepper and some lemon zest the seasoning works great for pretty much any chicken
you want to put it on it has a really nice balance of savory flavors a kiss of
heat from that cayenne pepper and then the lemon zest in there just brightens
the whole thing up we use this all the time on chicken breast chicken thighs
chicken wings whole chickens you name it it's a pretty great chicken seasoning
all around this seasoning recipe makes enough for
one whole chicken you want to make sure that all of the spices are evenly
distributed and you don't have any clumps of those seasonings now it's time
to season our chicken we're going to drizzle both sides with some olive oil
and then sprinkle on that seasoning
start on the back side of your chicken first and get some of that olive oil on
there and then sprinkle on a little bit of your seasoning this is one of the
beautiful parts of the spatchcock chicken and you can get your seasoning
on the underside of your bird all right now flip it over and do the other side
make sure you season all sides of your chicken this is the perfect recipe to
make over the weekend or at the beginning of the week because then I
have chicken leftovers to use and salads and sandwiches like perfect meal prep
now that our chicken seasoned we're heading out to the grill we've got our
grill preheated to 450 degrees for two zone cooking which means we have coals
on one side keeping it nice and hot no coals on this side and we're gonna
start our chicken on the side with no coals that means it's gonna cook evenly
and then we're gonna finish with a final crispy sear turn your thighs out so they
lay flat on the grill
close this up let it cook until the internal temperature of the chicken
reads 140 degrees Fahrenheit it's probably gonna take about 30 to 40
minutes our chickens been on the grill about 35 minutes
let's take a look oh it's you too full we're looking for an internal
temperature at this point of about 140 degrees Fahrenheit there we go this is
exactly where we want it to be now it's time for the second phase of our cook if
you like crispy chicken skin and you want some nice grill marks on top of
your bird you're gonna want to flip it over on to the direct heat side where
the coals are nice and hot now we're gonna close the lid and let this finish
cooking it's not gonna take very long so don't go far we're looking for a final
internal temperature of 165 degrees in the thickest part of the breast all
right our chickens been on for about seven minutes skin side down let's check
the temperature all right we're gonna carefully pull this off the grill and
let it rest for five to 10 minutes and the carryover cooking is gonna bring the
internal temperature of this chicken up to 165 degrees oh look at that crunchy
crunchy skin look how juicy and tender these thighs are all right let's take
this inside
now one of the beautiful things about a spatchcock chicken is how easy it is to
carve simply take your knife run it along this seam right here and tada
perfect chicken quarters take off the other thigh take your knife right down
the center of the breastbone and then turn when you hit the ribs oh my
goodness this looks so good we've got the size and the legs we've carved off
the breast and then you can also cut off the wings if you like to eat those
alright this chicken is looking amazing it's time for my taste tester here I am
Todd "Bock, bock." Wanna try some chicken yeah all right I got legs thighs alright grab one
of those I'm gonna try some of this chicken breast
look at that char babe crispy skin oh
it's so juicy I love that little kiss of flavor from
the grill what seasoning is this chicken homemade chicken seasoning look
paprika lemon herbs there's a little kick in there right that's good
it's very herby bright those with some salt some salt pickling my tongue I'm
gonna finish prepping this chicken for our meals later this week I hope you
guys give this recipe a try at home if you do leave a comment let us know how
it turned out for you better yet post a picture on social media use the hashtag
#HeyGrillHey that way Todd and I can see it and cheer you on and your journey
to becoming a backyard barbecue hero see you next time