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There’s nothing quite like a good ol’ Whole BBQ Chicken, Texas style, and no one knows that better than our resident BBQ master, Mullethead.
Today, he’s taking on the challenge of teaching his good buddy Hambone, the former professional restaurant cook turned man about town, how to BBQ a whole spatchcock chicken on a charcoal grill.
But don’t let Hambone’s cooking credentials fool you—when it comes to BBQ, he’s greener than a jalapeño in April.
So come along and let Mullethead and Hambone lead you to BBQ bliss!
Why Whole Chicken?
First things first, why a whole chicken?
Well, folks, it’s cheaper than buying it precut, and it stays juicier and more tender.
Plus, spatchcocking (aka butterflying) the chicken helps it cook more evenly and faster. So grab your cowboy hat and let’s get started!
The Great Chicken Spatchcock Showdown
Mullethead: “Alright, Hambone, first thing we gotta do is spatchcock this chicken.”
Hambone: “Spatch-what now? Sounds like something you’d do on a lonely Friday night!”
Mullethead: “Hold your horses Hambone, it’s just a fancy way of saying we’re gonna cut out the backbone and flatten this bird. Think you can handle that?”
Hambone: “Whew!, thank you, I was beginning to worry about you Mullethead.”
Prepping the Chicken
Ingredients:
1 whole chicken (3-4 lbs.)
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Equipment:
–Sharp kitchen shears
– Large mixing bowl
– Grill tongs
– Meat thermometer
Instructions:
Spatchcocking the Chicken
– Place the chicken breast-side down on a cutting board.
– Using Sharp kitchen shears, cut along one side of the backbone from the tail to the neck. Repeat on the other side and remove the backbone.
– Open the chicken up and turn it over. Press down firmly on the breastbone to flatten it.
Mullethead: “See, Hambone, it’s easy! Just think of it like opening a book.”
Hambone: “More like dissecting a frog, but I got it.”
Marinating the Chicken
– In a large mixing bowl, whisk together olive oil, apple cider vinegar, brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and black pepper.
– Rub the marinade all over the chicken, making sure to get it under the skin too.
– Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
Mullethead: “Alright, Hambone, while that chicken’s soaking up all those flavors, let’s talk gear.”
BBQ Gear Recommendations
Grilling this chicken requires the right tools. Here are Mullethead’s top picks:
– Grill: Weber Original Kettle Premium Charcoal Grill
– Charcoal Chimney Starter: Weber Rapidfire Chimney Starter
– BBQ Gloves: Rapicca BBQ Gloves
– BBQ Tool Set: Cuisinart Deluxe Grill Set
Hambone: “All this talk of gear is making me think I should’ve brought my old chefs knives. They’re sharp enough to slice a shoe!”
Mullethead: “Just focus on not slicing your fingers off, buddy.”
Grilling the Chicken
Instructions:
Preparing the Grill
– Fill the charcoal chimney starter with charcoal and light it up. Once the coals are ashy, pour them into one side of the grill for indirect cooking.
– Place a drip pan under the grates on the cooler side to catch any drippings.
Mullethead: “You gotta be careful here, Hambone. We want indirect heat.
That means the coals go on one side, and the chicken goes on the other, and the drip pan linked above has a handy firewall to keep the coals in their place.”
Hambone: “Got it. Indirect heat, like avoiding my mother-in-law’s calls.”
Grilling the Chicken
– Place the chicken skin-side up on the cooler side of the grill.
– Cover and cook for 45–50 minutes, basting occasionally with any remaining marinade.
– Move the chicken over the coals for the last 10 minutes to crisp up the skin. Use a meat thermometer to ensure the internal temperature reaches 165°F.
Mullethead: “And remember, Hambone, patience is key. Don’t rush it.”
Hambone: “Patience, huh? Like waiting for my wife to pick a restaurant.
By the time she decides, the restaurant has gone out of business, and I’ve learned to survive on air and willpower!”
Mullethead: “Well, let’s hope this chicken doesn’t take that long, or we’ll be eating fossils instead of BBQ!”
Carving the Chicken
Once your chicken is cooked to perfection, it’s time to carve it up!
Resting the Chicken
– Let the chicken rest for 10-15 minutes. This allows the juices to redistribute and makes for a juicier bird.
Mullethead: “Again Hambone, patience!”
Hambone: “Alright, alright, I get it!”
Carving the Chicken
– Place the chicken on a large cutting board, breast side up.
– Start by removing the legs. Cut through the skin between the leg and the body, then pull the leg away and cut through the joint.
– Next, remove the wings. Pull them away from the body and cut through the joint.
– Finally, slice the breast meat. Make a cut along one side of the breastbone, then slice downwards, following the contour of the ribcage, taking off the whole breast.
Repeat on the other side and slice on cutting board.
Mullethead: “There you go, Hambone. Easy as pie.”
Hambone: “If pie involved wrestling with a bird, sure. But hey, I think I did alright! My old executive chef would be proud.”
Serving Suggestions
No BBQ is complete without some classic sides. Here are a few suggestions to round out your meal:
– Potato Salad: Creamy, tangy, and perfect for BBQ.
– Texas BBQ Baked Beans: Sweet and savory, a BBQ staple.
– Mac and Cheese: Gooey, cheesy, and oh-so-comforting.
– Grilled Corn: Charred to perfection, with a sprinkle of salt and a pat of butter.
Happy Eating!
There you have it, folks—Mullethead’s easy Texas Whole BBQ Chicken, spatchcocked to perfection, (simmer down Hambone!)
Whether you’re a seasoned grill master or a novice like Hambone, this recipe is sure to impress at your next cookout.
Mullethead: “So, Hambone, what do you think? Ready to take on the BBQ world?”
Hambone: “I reckon I might be. But if this chicken turns out half as good as your grill recommendations, we’re in for a treat!”
Ready to up your BBQ game? Check out the links above for all the gear you need to get started.
And don’t forget to leave a comment below with your BBQ tips and tricks or any funny grilling stories. Happy grilling, y’all!
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By following these steps, you’ll not only master the art of grilling a whole chicken but also enjoy a hearty, delicious meal that captures the true essence of Texas BBQ.
So fire up that grill and let the good times roll!
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