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Grilled BBQ Spatchcock Chicken | Juicy & Extra Crispy
(0)
65 min
Under an hour
Gurkerl Küche
Ein ganzes Hendl, meisterhaft flach aufgeschnitten: So gart das Platthuhn (Spatchcock Chicken) auf dem Grill besonders gleichmäßig und zart. Mit rauchig-würzigem BBQ-Rub verfeinert und zum Schluss mit klebrig-süßer Barbecue-Sauce glasiert, bleibt das Fleisch wunderbar saftig und die Haut unvergleichlich knusprig. Ein Highlight für jedes Grillfest!
Ingredients
Preparation method
Preparation & Spatchcocking
Pat the chicken thoroughly dry. Using sturdy kitchen shears, cut along both sides of the backbone to remove it completely. Turn the chicken over and press down firmly on the breastbone with both hands until you hear it snap and the chicken lies completely flat.
For the BBQ dry rub, evenly mix the smoked paprika, garlic powder, cane sugar, fine salt, and ground black pepper in a small bowl.
Rub the flattened chicken all over with vegetable oil, then firmly rub the spice mix evenly into the meat and skin on both sides.
Chef's tip
Tip for extra crispy skin: After patting the chicken dry, let it dry out uncovered in the refrigerator for 30 to 60 minutes before applying the rub.
Perfect sides: Grilled corn on the cob, fresh Gurkerl bread, and a crunchy coleslaw round off the BBQ experience perfectly.
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