Spatchcock BBQ Chicken

By msippigrl

Ingredients

• 1 (4-6 lb) whole chicken
• Olive oil for coating the chicken
• Salt and black pepper
• 1 cup (or more) of your favorite BBQ sauce (homemade or bottled)

Preparation

Step 1

Line a large, rimmed baking sheet or jellyroll pan with heavy duty aluminum foil. Place a wire rack on the foil. Set aside. Preheat oven to 400° F.

Butterfly/Spatchcock the chicken by laying it on a flat surface, back side up. Using a pair of sharp kitchen shears, cut the backbone out completely, from tail to neck. Now, turn the chicken over (breast side up), and press down firmly on the breast to break the wishbone so it will lay flatter. Brush chicken with olive oil; then season with a little salt and pepper.

Place the butterflied chicken on the wire rack in the baking pan.

Bake for about 45 minutes, take it out and brush the chicken with BBQ sauce. Return chicken to oven and cook another 15 minutes, then take it back out and brush it again with more sauce. Cook another 10-15 minutes, or until the chicken is fully cooked and juices run clear. (Actual baking time will depend on size of the chicken, so it's best to use a meat thermometer to check for doneness.

Let chicken rest for 5-10 minutes before cutting into pieces and serving with additional BBQ sauce on the side, if desired.