Flat BBQ Chicken
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.A while back I made a flat chicken in the oven and said I wanted to try it on the BBQ – mainly I wanted to try and get close to the best chicken in Mexico.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!
Servings: 6 people
Ingredients
- 1 whole chicken
- 2 tablespoons of canola oil
- 1 tablespoon of tex-mex spice
- salt to taste
Instructions
- 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.
