Spatchcock BBQ Grilled Chicken | Juicy & Crispy

Rinse the chicken under cold water and pat thoroughly dry with paper towels. Using poultry shears, cut out the backbone of the chicken by cutting along both sides of the spine. Turn the chicken over and press down firmly on the breastbone with the palms of your hands until it lies flat (butterfly cut or spatchcock).

For the flavorful BBQ rub, thoroughly mix the smoked paprika, cane sugar, garlic powder, fine salt, and ground black pepper in a bowl. Rub the flattened chicken all over with vegetable oil, then carefully rub the spice mixture evenly onto both sides.

For the glaze, whisk the BBQ sauce with the apple cider vinegar and liquid honey in a small bowl until smooth and shiny.