Whole Barbeque Chicken – Juicy, Evenly Grilled & Full of Flavor

• 1 whole chicken (about 3.5 lbs / 1.6–1.8 kg )
• 15 ml kosher salt
• 14 g brown sugar
• 5 ml black pepper
• 5 ml paprika
• 5 ml chili powder
• 5 ml ground coriander
• 240 ml prepared barbecue sauce (your favourite kind / 240 ml )

Mga Tagubilin

1. Preparation

   1

   Spatchcock the chicken: This means removing the backbone so it lays flat on the grill for even cooking. Flip the chicken breast-side down. Use sharp kitchen shears to cut along both sides of the backbone; remove it. Flip the chicken over and press down firmly on the breastbone until it flattens.

2. 2

   Dry the chicken well with paper towels. Moisture equals steam, and steam equals soggy skin.

3. 3

   Mix the rub: Combine salt, pepper, paprika, chili powder, and coriander in a small bowl. Rub it all over the chicken—get into every crease and crevice, front and back.

4. Grilling

   4

   Preheat one side of a well-oiled grill to high heat. Leave the other side off—this creates a hot side and a cool side.

5. 5

   Place the chicken skin-side up on the cool side of the grill (indirect heat).

6. 6

   Cook for 45–60 minutes on the cool side, lid closed, until the skin is dry and starting to crisp.

7. 7

   When the chicken is nearly done but not fully cooked through, brush the top with BBQ sauce. Flip skin-side down onto the hot side, reduce heat to medium, and grill for 2–3 minutes just until grill marks appear—don't let it burn.

8. 8

   Brush the back of the chicken with sauce, flip again, and grill the back for 2 minutes to get some smoky flavour and marks.

9. 9

   Return to the cool side, turn the hot side back up to high, and brush the remaining sauce all over. Cook until the internal temperature reaches 74°C (165°F) in the breast and 79–85°C (175–185°F) in the thigh, and the juices run clear.

10. Finishing

    10

    Let the chicken rest for 10 minutes before carving. Serve whole or in pieces, and enjoy with grilled corn, coleslaw, or a chilled beer.