Grilled Spatchcock Chicken With Carolina Gold BBQ Sauce
I’ve lived in a number of southern States and ate my way through so much amazing BBQ. But my all time favorite BBQ sauce for chicken is Carolina Gold! I do have a love of mustard, so this may count for part of it. However, it all comes down to the sweet salty vinegar yumminess that caramelizes. Let me tell you, it is just delicious!
What do you need for Carolina Gold Mustard BBQ sauce?
Yellow mustard
Worcestershire sauce
Tomato paste
Honey
Brown sugar
Apple cider vinegar
Garlic
Tabasco
If you are someone who BBQs a lot it is easy to make a big batch and keep it in the fridge for weeks. Whether you like to slather it on your meat or keep it on the side to dip you will love it! This is also my go to sauce for pork chops.
Why should I spatchock the chicken?
I have found the best way to get an all over crispy skin in a whole chicken, is to spatchcock the chicken. This also gives the added benefit that everything lays flat, so it cooks faster and more evenly. The way to do this is by removing the backbone so there is no longer a cavity and you can butterfly the chicken and lay it flat. This also helps the chicken cook faster. I tend to use this method for grilling outside. But this method can also be applied indoors. I spatchock a whole indoor and cook using a cast iron skillet or roast in the oven.
How to cook the chicken?
You can either place the chicken on a clean and oiled grill or in a large pan with grape seed oil. I prefer to use a large cast iron skillet. Either way, you want to set your heat to medium and cook until crispy and about 70% cooked, then flip over and continue cooking until done. At this point if you are going to add a BBQ sauce, brash it on. When the chicken is cooked, brush again with sauce.
What are some recipe tips?
Tip #1
When the chicken is ready you will be able to tell by jiggling the legs. They should feel loose at the joints and the juices will run clear.
If you have a meat thermometer, the temperature should read 165.
Tip #2
If you want to up the flavor and juiciness, you can prepare a brine the night before.
A brine has equal parts water and kosher salt, 1/4 cup brown sugar, 3 cloves of garlic, black peppercorns, 2 bay leaves, fresh herbs, 1/2 tablespoon of chili pepper flakes.
I like to put the brine in a large zip lock bag and place it in the refrigerator overnight. If you are going to brine 1 you might as well brine 2 so you have left overs!
Tip #3
To change up the sauce, you can switch up the mustard by using 1/2 Dijon or whole grain mustards or any kind you have on hand.
You can also be creative with the vinegars by using rice wine vinegar, red wine vinegar, or anything you have. This sauce is also great as a dip for pretzels!
How can I store this?
Cooked chicken can be stored in your fridge for up to 5 days.
Cooked chicken can be stored in your freezer for 2-3 months and keep its flavor. If freezing make sure it is a moisture proof container so it does not get frostbite.
The BBQ sauce will last in your refrigerator for 1 month.
How can I make this dish ahead of time?
If you are trying to make the light easier for yourself on the day you want to eat this. This is what I would recommend:
For the chicken: Prepare a brine for your chicken the day before. Then the day of, remove from brine and pat dry. You want to cook the chicken right before you serve it.
For the sauce: you can easily make the sauce well in advance. Since the BBQ sauce will last about a month in your fridge, I would recommend making this a few days before you want to serve.
Grilled Spatchcock Chicken With Carolina Gold BBQ Sauce
Easy juicy grilled whole chicken that is spatchcocked for the ultimate crispy skin with a sweet and spicy Carolina Gold mustard glaze. For a lovely summer party or simple dinner for two.
Place chicken breast side down on a cutting board that is larger than your chicken.
Using kitchen shears (or scissors) cut at the small hole on one side of the back bone. You will cut all the way up going in between the backbone and the leg bone.
Cut up the other side of the back bone, then take the back bone completely off leaving the inner cavity open.
Place your knife on the inside at the top of the breast and cut through the wishbone. Push down on breast. This should flatten your chicken allowing the legs and breast to lay flat on the cutting board.
Remove the wishbone on either side of the breast.
Take your knife and cut under the bone and then use your fingers to push it out.
Turn over and season with salt and pepper.
You can either place the chicken on a clean and oiled grill or in a large pan with grape seed oil. I like to use my large cast iron skillet.
Set your heat to medium and cook until crispy and about 70% cooked, then flip over and continue cooking until done. At this point if you are going to add a BBQ sauce, brush it on.
The chicken should take less time to cook since it’s laying flat and should cook more evenly. An average size chicken should take about 45-50 minutes total to cook.
When done, brush again with sauce.
Carolina Gold BBQ Sauce:
Mix all ingredients together and let sit for flavors to meld.
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