“Spatchcocking” a chicken means flattening it after removing the backbone. This decreases
cooking time and, along with the super-flavourful basting sauce, keeps the meat juicy.
HANDS-ON TIME
40 minutes
TOTAL TIME
1½ hours
MAKES
4 to 6 servings
INGREDIENTS
Buttery Barbecue Sauce:
- ¼ cup butter
- 2 cups finely diced onion
- ¼ cup cider vinegar
- 1 clove garlic, minced
- ⅔ cup ketchup
- ¼ cup liquid honey
- 2 tbsp packed brown sugar
- 2 tsp dry mustard
- 1 tsp smoked hot paprika (see tip below)
- ¼ tsp cayenne pepper
Spatchcock Chicken:
- 1 whole chicken (about 1.35 kg)
- 1 tbsp butter, melted
- ½ tsp each salt and pepper
PREPARATION
Buttery Barbecue Sauce:
- In a saucepan, heat 1 tbsp of the butter over medium heat.
- Cook onion, stirring often, until golden, about 8 minutes.
- Add vinegar and garlic; cook until no liquid remains, about 30 seconds.
- Stir in ketchup, honey, brown sugar, mustard, paprika, and cayenne pepper; bring to a boil.
- Reduce heat and simmer, stirring occasionally, until as thick as ketchup, about 25 minutes.
- Remove from heat.
- Stir in remaining butter. (Make-ahead: Refrigerate in an airtight container for up to 1 month; warm gently before using.)
Spatchcock Chicken:
- Remove giblets and neck (if any) from the chicken.
- Using kitchen shears, cut chicken down each side of the backbone; remove backbone.
- Turn chicken breast side up; press firmly on the breastbone to flatten.
- Brush chicken with butter; sprinkle with salt and pepper.
- Place, bone side down, on a greased grill over medium heat; close lid and grill, turning once, for 35 minutes.
- Grill, brushing with ½ cup of the barbecue sauce, until an instant-read thermometer inserted in the thickest part of the thigh reads 185°F (85°C), 10 to 15 more minutes.
- Transfer chicken to a cutting board; cover loosely with foil and let rest for 10 minutes before cutting into pieces.
NUTRITIONAL INFORMATION, PER EACH OF 6 SERVINGS: about 297 cal, 22 g pro, 18 g total
fat (7 g sat. fat), 12 g carb, 1 g fibre, 93 mg chol, 417 mg sodium, 340 mg potassium.
% RDI: 2% calcium, 7% iron, 10% vit A, 3% vit C, 4% folate.
TIP FROM THE TEST KITCHEN
Smoked paprika comes in hot and mild varieties.
We’ve used hot to give the barbecue sauce some bite,
but you can substitute mild if you prefer.
