Get ready to elevate your grilling game with the mouthwatering BBQ Grilled Butterflied Whole Chicken! This show-stopping dish is not only visually impressive but also packed with flavor that will have your guests begging for seconds. With a perfectly crispy skin and juicy, tender meat, this recipe is a guaranteed crowd-pleaser for any barbecue gathering. Whether you're a seasoned grill master or a novice looking to impress, our easy-to-follow guide will have you savoring every bite in just over an hour. Dive into this delicious adventure and discover the secrets to grilling the perfect chicken that will leave everyone raving!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Barbecue
Serves: 6 servings
Ingredients
- 1 whole chicken, butterflied
- 1 cup BBQ sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Remove the whole chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Using kitchen shears, butterfly the chicken by cutting along both sides of the backbone and removing it completely. Open the chicken and press firmly on the breastbone to flatten it evenly.
- Pat the chicken dry thoroughly with paper towels to ensure crispy skin.
- In a small bowl, mix olive oil, garlic powder, onion powder, salt, and pepper to create a seasoning rub.
- Massage the seasoning mixture all over the chicken, ensuring even coverage on both sides, including under the skin.
- Preheat the grill to medium-high heat, targeting around 375-400°F with indirect heat setup.
- Place the butterflied chicken skin-side up on the cooler side of the grill, away from direct flames.
- Close the grill lid and cook for approximately 45-50 minutes, maintaining a consistent temperature.
- After 45 minutes, begin basting the chicken with BBQ sauce every 5-7 minutes, turning occasionally to prevent burning.
- Check internal temperature with a meat thermometer; chicken is done when it reaches 165°F in the thickest part of the thigh.
- Remove chicken from grill and let rest for 10-15 minutes before carving to allow juices to redistribute.
- Slice and serve hot, with additional BBQ sauce on the side if desired.
Tips
- Room Temperature: Always allow the chicken to come to room temperature for about 30 minutes before cooking. This helps ensure even cooking throughout.
- Butterflying Technique: Use kitchen shears for a clean cut along both sides of the backbone to butterfly the chicken. This technique not only speeds up cooking time but also allows for more even heat distribution.
- Drying the Chicken: Patting the chicken dry with paper towels is crucial for achieving that coveted crispy skin. Moisture on the surface can lead to steaming rather than grilling.
- Seasoning: Don’t skimp on the seasoning! Make sure to massage the rub under the skin as well as on top for maximum flavor penetration.
- Grill Setup: Preheat your grill to medium-high heat, and use an indirect heat setup. This means placing the chicken on the cooler side of the grill to avoid flare-ups and burning.
- Basting: Start basting with BBQ sauce after the first 45 minutes of cooking, doing so every 5-7 minutes. This adds layers of flavor and helps create a beautiful glaze.
- Temperature Check: Always use a meat thermometer to check for doneness. The chicken is safe to eat when it reaches an internal temperature of 165°F in the thickest part of the thigh.
- Resting Time: Let the chicken rest for 10-15 minutes after grilling. This allows the juices to redistribute, ensuring every slice is moist and flavorful.
Nutrition Facts
Calories: 490kcal
Carbohydrates: 15g
Protein: 60g
Fat: 47g
Saturated Fat: 10g
Cholesterol: 150mg
