Spatchcock BBQ Grilled Chicken | Juicy and Crispy
(0)
65 min
Under an hour
Kifli Kukták
Lédús, szaftos egész csirke pillangózott technikával grillezve, fűszeres füstölt BBQ dörzsfűszerrel és karamellizált almaecetes BBQ mázzal. A kerti grillpartik verhetetlen sztárja.
Ingredients
Preparation method
Spatchcocking and seasoning
Rinse the chicken thoroughly and pat it completely dry with paper towels. Place it on a cutting board breast-side down. Using sharp kitchen shears, cut out the backbone along both sides from the neck to the tail.
Turn the chicken over so it is skin-side up. Press down firmly on the breastbone with the palm of your hand until you hear a crack and the chicken lies completely flat on the board.
Mix the dry rub ingredients: smoked paprika, brown sugar, garlic powder, salt, and ground black pepper. Lightly coat the chicken with olive oil, then rub the spice mixture thoroughly over all sides.
Chef's tip
The essence of the spatchcock technique is that due to the flat shape, the chicken cooks much more evenly and twice as fast, while the skin remains perfectly crispy all over and the breast stays juicy and tender.
Always apply the BBQ glaze only at the very end of cooking, as the sugar in it would burn quickly at high heat if added to the grill too early.
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