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–+ servings

BBQ Spatchcock Chicken with Mustardy Peach and Basil Salsa

Serves 4
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Watch the Recipe:

Ingredients 

  • For the salsa:
  • 2 peaches diced
  • 1/2 red onion diced
  • Juice of 1/2 lemon
  • 3 cloves of garlic minced
  • 1 bunch of basil finely chopped
  • 1 1/2 tbsp whole grain mustard
  • Kosher salt to taste
  • Black pepper to taste
  • For the chicken:
  • 1 whole chicken
  • 2 cups BBQ sauce
  • 1/2 cup avocado oil or olive oil
  • 4 cloves of garlic minced
  • Black pepper
  • Kosher salt
  • 3 tbsp BBQ seasoning to taste
  • 1 tbsp kosher salt

Directions 

  • **For salsa:**
  • Combine ingredients in a bowl. Adjust seasonings to taste.
  • **For the chicken:**
  • Spatchcock the chicken. Visual instructions on Diningwithskyler.com - google “skyler pumpkin butter chicken” Place on a sheet pan.
  • In a small bowl, whisk together 1/2 cup barbecue sauce, garlic, a pinch of kosher salt and 1/4 cup avocado oil. Pour 1 cup of BBQ sauce in a separate bowl for brushing the chicken m as it’s on the grill. Reserve other 1/2 cup for serving.
  • Dry off the chicken. With a rubber spatula (or your hand) separate the chicken skin from the meat. Going between the skin and the mear, rub the BBQ sauce mixture all over the meat. Rub the rest of the BBQ/avocado oil onto the skin. Season the chicken skin with the BBQ seasoning and kosher salt. Place into the fridge overnight (at least 1 hour or up to 2 days)
  • Remove chicken 1 hour before grilling to bring to room temp.
  • Heat grill on high until it hits 450/500 degrees. Place the chicken skin side down onto the grill. Close the grill and cook for 3-5 min, until lightly charred. Adjust heat to low (a steady 350 degrees.) Flip the chicken, and close the grill. Cook for about an hour, brushing with BBQ sauce every 15 min. Cook until the internal temp is 165 (every chicken is different so it’s important to have a thermometer.) If the skin isn’t crispy towards the end of cooking, flip the chicken and sear skin side down until it is crispy and charred to your liking. Let it rest 10 minutes before carving and serving. Brush with BBQ sauce on more time prior to serving.