Bbq Chicken is probably one of the most popular foods for the grill. It is that one meat that almost everyone loves and can eat! I think it epitomizes summer grilling!
This bbq chicken really is crazy good! It also makes a beautiful presentation for those you’re serving!
I spatchcocked the chicken so it would cook more evenly which actually cut down on the cooking time. Here’s a link that shows how to spatchcock a chicken. https://www.seriouseats.com/2017/01/the-food-lab-how-to-roast-a-butterflied-spatchcocked-chicken.html
I cooked the bbq chicken on the gas grill. After heating the grill to 350 degrees I placed the chicken on the top rack and turned off the burners directly below and I left the burners on the opposite side burning, basically I cooked with indirect heat. I also did not add bbq sauce until the last few minutes.
The day before I cooked the bbq chicken I rubbed it with olive oil, salt and pepper on both sides and I stored in the refrigerator uncovered overnight. Leaving the chicken uncovered will allow the skin to crisp even more!
Crazy Good BBQ Chicken & Grilled Vegetables
I’d serve the bbq chicken and grilled vegetables with a nice salad. My garlic green beans would be a great side dish. https://the2spoons.com/perfect-browned-butter-and-garlic-green-beans/
Here’s the recipe! Enjoy!
Crazy Good BBQ Chicken & Grilled Vegetables
Ingredients
For the Chicken
- 1 – 3 or 4 Lb Whole chicken, spatchcocked See above link for spatchcock chicken
- olive oil for rubbing the chicken
- salt and pepper
- barbecue sauce of your choice
For the Grilled Vegetables
- 2 yellow squash, sliced lengthwise
- 2 zucchini, sliced lengthwise
- enough red potatoes for your your number of servings
- Salsa verde to drizzle on the potatoes if you like, and a lemon to drizzle on the vegetables
Instructions
For the Chicken
- The day before grilling the chicken, spatchcock your chicken, rub with olive oil, season with salt and pepper and place uncovered in the refrigerator overnight. Remove from the refrigerator one hour before grilling to allow to come to room temperature. I used my gas grill, but you can use a charcoal grill. I heated my gas grill to 350 degrees. I placed the chicken on the top rack, turned the burner off directly below and left the burners low to medium on the opposite side. Maintaining the 350 degrees, cook until your chicken registers an internal temperature of 165 degrees. After about 45 minutes start brushing your chicken with barbecue sauce. It will take an additional 30 minutes to 45 minutes to reach the desired temperature. Brush again in about 15minutes and again if you like. When done, remove from the grill and allow to rest 10 to 15 minutes.
For the Grilled Vegetables
- Slice the red potatoes in half and boil in water seasoned with salt and a little oil until they are tender. Gently remove from the heat to not tear the skin to tear. If you are not placing the potatoes immediately on the grill, cover with saran wrap.
- Slice the two squashes. Brush the potatoes and squash with oil and season with salt and pepper. Place on the hot grill. Allow the vegetables to cook until you have nice grill marks. Turn, and do the same on the other side. It’s not really necessary to get grill marks on the other side of your potatoes. When done, remove to a serving platter. I drizzled a salsa verde on the potatoes and some lemon juice on the vegetables.
