Weber Q Spatchcock Chicken in Sweet BBQ Sauce
In search of a fabulous chicken recipe? Give our Weber Q spatchcock chicken a go, paired with a delightful sweet BBQ sauce! This dish boasts succulent meat and delectably crispy skin, making it an impeccable choice for your barbecue extravaganza.
Ingredients
- 2 kg Whole chicken
- ½ cup Lane's Magic Dust Rub
- ½ cup Lane's Kinda Sweet BBQ Sauce
- Olive oil
Instructions
How to spatchcock a chicken
- Pat the chicken down with a paper towel (See Note 1). Cut along one side of the spine using a sharp pair of kitchen shears or scissors until you reach the bottom of the chicken. Then repeat on the opposite side and remove the backbone.
- Using a sharp knife or cleaver, score along the cartilage between the top of the breastbone until it separates. Turn the chicken over and gently press down on the breast until you hear it crack. Now you should be able to open the chicken fully.
Season the chicken
- Place a clean convection tray onto your Weber grill with a trivet and preheat your with the lid down for 15 minutes.Family Q: Preheat your Weber with both gas control knobs set to the high position.
- Drizzle 2 tbsp of olive oil and rub it in. Then Sprinkle Lane's Magic Dust over the inside of the chicken, flip it over and generously season the other side. Make sure not to neglect the sides.
- If you have one, insert a wireless meat thermometer into the thickest part of the breast to monitor your chicken.
Cooking the chicken
- Carefully lay the chicken flat onto the trivet. Tuck the wings and close the lid of your Weber Q. Turn the heat down to the medium/middle position keeping the temperature between 180C (355F) and 190C (375F).Family Q: Turn the small gas control knob off and the large gas control knob down to the medium/middle position.
- Roast the chicken until there are roughly 20 minutes left in the cook or the chicken reaches 60C (140F) internally, then carefully open the lid and baste the entire chicken with Lane's BBQ Sauce. The total cooking time should be around 50 minutes to an hour, depending on the size, or until the internal temperature reaches 74C (165F).
- Loosely tent the chicken with foil and rest for 10 minutes, carve, then serve hot.
Notes
Note 1: Many people have been conditioned into believing you must wash a chicken before cooking it. This is simply untrue.
Washing chicken before cooking can spread harmful bacteria, causing illness. It serves no purpose.
Use a paper towel to pat the chicken dry before adding oil and rub. Note 2: If you don’t have an instant-read meat thermometer handy, there is another way to tell if your chicken is safe to eat. Simply prick a hole in the thickest part of the thigh or breast and check the colour of the juice that runs out. If the juice is clear, it’s ready. If it’s pinkish, you’ll need to pop it back into the Weber for 10-15 minutes longer.
Use a paper towel to pat the chicken dry before adding oil and rub. Note 2: If you don’t have an instant-read meat thermometer handy, there is another way to tell if your chicken is safe to eat. Simply prick a hole in the thickest part of the thigh or breast and check the colour of the juice that runs out. If the juice is clear, it’s ready. If it’s pinkish, you’ll need to pop it back into the Weber for 10-15 minutes longer.