Crispy Skin Butterflied BBQ Chicken

Butterflying a chicken does speed up the cooking time, but the best part is that you can flip the chicken over skin side down, to finish cooking. The skin has direct contact with the warm cooking grill, turning the skin deep golden, crispy and delicious.

  • 2 kilograms butterflied chicken (see tip 1)
  • 2 teaspoons olive oil
  • 5 teaspoons Weber Barbecue Seasoning
  • Prepare the barbecue for direct cooking over medium heat (180°C-230°C).

    Lightly coat the chicken all over with the olive oil and Weber Seasoning.

  • Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the chicken onto the cooking grill, cavity side down (see tip 2). Grill the chicken over direct medium heat, with the lid closed for 40 minutes.
  • Once the chicken has cooked for 40 minutes, using a spatula and tongs, flip the chicken over, and continue to cook, skin side down for a further 15 minutes or until the chicken is cooked through. To check doneness, insert an instant read thermometer into the thickest part of the breast (not touching bone), ensure that it registers 71°C. Remove the chicken from the barbecue and let rest for 10 to 15 minutes, where the temperature of the chicken will continue to rise to 74°C (the safe doneness temperature for poultry).
  • Once the chicken has rested and reached the safe doneness temperature you can carve the chicken and serve.

Tip 1:

A quick and efficient method to cooking a whole chicken is to butterfly it. Firstly, remove any excess fat, typically just inside the cavity. Turn the chicken over so it is breast side down. Face the chicken with the tail end closest to you. Using sharp kitchen scissors or poultry sheers, cut along both sides of the back-bone, remove and discard it. Turn the chicken back over, skin side up, and press down on the breastbone to flatten. If not already done, tuck the wing tips behind, under the chicken.

Tip 2:

It is important to cook the chicken with the cavity flat on the cooking grill as the bones will protect the meat when cooking over direct heat for the long period.