Flat BBQ chicken – it screams summer. Not only is it delicious and full of flavour, but it also cooks faster and more evenly than a whole chicken.
I can proudly say, this chicken is good – so good, and I’ve made it 3 times now, it’s that good. Okay, let’s get cooking!
- whole chicken
- 2 tablespoons of canola oil
- 1 tablespoon of Tex-Mex spice
- salt to taste (about 1-2 teaspoons)
First – heat up your BBQ. Get it nice and hot and then turn it down to medium-low.
While the grill is heating up, you’ll want to flatten the chicken. In my last post, I shared the Canadian Living video which helps walk you through all the steps.
Once the chicken is flat, rub with the oil and top with the seasoning. I love cooking with the Frontera Tex-Mex spice from the Silk Road. Oh, and make sure you season with salt.
Then, put it skin side down on the grill. Keep an eye out, since if you’ve got a cubby chicken, all the fat might start a grease fire (yes, this happened on Thursday when I cooked the 3rd chicken). When grilling, be sure to stay safe.
After about 8 minutes, flip the bird. Oh, and I cook it with the lid down.
Yes! Look at all that goodness. Cook the rest of the chicken skin side up. Should take about 12 more minutes – cook to 165 internal temp.
Done! We break the chicken down into 10 pieces: each breast in 2, 2 thighs, 2 drumsticks, and then 2 wings. For us, it makes for 7-8 portions. The leftovers are good, too.
Overall, I hope you still have some BBQ season left in your summer. For us, this is the first summer in quite a while that we’ve actually used the BBQ. And, considering all of the rain we’ve gotten so far this summer, it’s quite strange. I have to say, though, I like it!
Happy Saturday and I hope you get to spend some time with family and maybe, just maybe, you’ll fire up the grill.
Thanks for visiting – see you again soon.