Grilled Spatchcocked Chicken with an Asian Glaze - 30 of 31

Sure, I’ve been known to spatch­cock my chick­en from time to time. There’s noth­ing wrong with that. What I want to do in my own kitchen is my busi­ness. Don’t judge me because I like a lit­tle spatch­cock­ing every now and again. Who doesn’t? It real­ly helps speed up grilling a whole bird while keep­ing the skin intact so it is sure to stay juicy. And besides, spatch­cock is just a fun word to say. So I say, spatch­cock to your heart’s con­tent, my friends.

Grilled Spatchcocked Chicken with an Asian Glaze Ingredients:

2 whole chick­ens
Coarse salt
Fresh cracked black pep­per
1/4 cup olive oil
1 tsp of gran­u­lat­ed gar­lic
4 oz hois­in
1 tbsp minced gar­lic
1 tbsp soy
1 tbsp teriyaki
1 tbsp mir­in (sub­sti­tute sake’)
1 tbsp rice vine­gar
1 tbsp fish sauce
Juice of one orange
1 tbsp sesame oil
½ tbsp Sriracha
½ tsp ground gin­ger
½ tsp Chi­ne­se 5 spice
¼ tsp ground mus­tard
Black­ened sesame seeds (for gar­nish)
Reg­u­lar sesame seeds (for gar­nish)
1 green onion, chopped (for gar­nish)

Start off by spatch­cock­ing or but­ter­fly­ing both chick­ens. To do that, you will need a good pair of the­se:

Grilled Spatchcocked Chicken with an Asian Glaze - 2 of 31

You can spatch­cock with a knife too, but it’s much eas­ier with a good pair of shears

Place the chick­en breasts side down, grab it by the tail, and begin cut­ting up the side of the spine:

Grilled Spatchcocked Chicken with an Asian Glaze - 3 of 31

Then cut up the oth­er side:

Grilled Spatchcocked Chicken with an Asian Glaze - 5 of 31

Dis­card the spine, flip the bird over and spread it out:

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Now hit the spatch­cocked chick­en with a gen­er­ous coat­ing of coarse salt and fresh ground pep­per:

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Repeat on the oth­er chick­en and go pre­pare the grill for two zone grilling. Char­coal on one side and noth­ing on the oth­er. Tar­get tem­per­a­ture inside the grill is around 325–350. Put smoke wood on the coals (I used Apri­cot) and the chick­en on the side with no heat:

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After about 30 min­utes, brush with oil:

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Repeat with the oil again at 60 min­utes. The oil will help to brown and firm the skin so it’s not rub­bery.

Now head inside and com­bine the rest of the ingre­di­ents except the gar­nish for the Asian glaze. At the 90 min­ute mark, the birds have browned up nice­ly:

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Hit the grilled spatch­cocked chick­en with the glaze:

Grilled Spatchcocked Chicken with an Asian Glaze - 16 of 31

How does that look?

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Brush on more Asian glaze every 20–30 min­utes until the chick­ens are cooked through.

When the chick­ens reach an inter­nal tem­per­a­ture of 160–165 (about 3 hours depend­ing on the heat of the grill and size of the chick­ens), remove them from the heat and let them rest for about 10 min­utes. Sprin­kle with the black and white sesame seeds and chopped green onion for gar­nish:

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I love this asian glaze. I’ve used it on Asian Glazed Ribs as well as Asian Glazed Pork Bel­ly. It’s fan­tas­tic on just about any­thing. I bet it would be great on salmon too. Give it a go on the chick­en. You won’t be dis­ap­point­ed.

If you have any ques­tions or com­ments, feel free to leave them below or send me an email.

5.0 from 1 reviews
Grilled Spatch­cocked Chick­en with an Asian Glaze
Author: 
Recipe type: Chick­en
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
 
Sim­ple instruc­tions on how to spatch­cock or but­ter­fly a chick­en and then smoke it with an ele­gant and elab­o­rate Asian glaze.
Ingre­di­ents
  • 2 whole chick­ens
  • Coarse salt
  • Fresh cracked black pep­per
  • ¼ cup olive oil
  • 1 tsp of gran­u­lat­ed gar­lic
  • 4 oz hois­in
  • 1 tbsp minced gar­lic
  • 1 tbsp soy
  • 1 tbsp teriyaki
  • 1 tbsp mir­in (sub­sti­tute sake’)
  • 1 tbsp rice vine­gar
  • 1 tbsp fish sauce
  • Juice of one orange
  • 1 tbsp sesame oil
  • ½ tbsp Sriracha
  • ½ tsp ground gin­ger
  • ½ tsp Chi­ne­se 5 spice
  • ¼ tsp ground mus­tard
  • Black­ened sesame seeds (for gar­nish)
  • Reg­u­lar sesame seeds (for gar­nish)
  • 1 green onion, chopped (for gar­nish)
Instruc­tions
  1. Cut along the sides of the spine of the chick­en and remove the back­bone
  2. Lay the bird flat and sea­son with salt and pep­per (both sides)
  3. Pre­pare the grill for two zone grilling with char­coal on one side and noth­ing on the oth­er
  4. Tar­get tem­per­a­ture inside the grill is 325–350
  5. Place the spatch­cocked chick­ens on the side with no heat, breasts away from the fire and throw on a chunk of fruit wood (in this case, apri­cot)
  6. After 30 min­utes, brush with olive oil
  7. Brush with olive oil again at 60 min­utes
  8. Com­bine the rest of the ingre­di­ents except for gar­nish in a bowl
  9. Brush the sauce on at the 90 min­ute mark
  10. Brush on more glaze every 30 min­utes until the chick­en reach­es an inter­nal tem­per­a­ture of 160–165
  11. Let the chick­en rest for 10 min­utes
  12. Gar­nish with the sesame seeds and green onion
 

Here’s a col­lage of the grilling process:

Grilled Spatchcocked Chicken with Asian Glaze

Scott Thomas

Scott Thomas

Scott Thomas, the Orig­i­nal Grillin’ Fool, was sent off to col­lege with a suit­case and a grill where he over­cooked, under­cooked and burned every piece of meat he could find. After thou­sands of fail­ures, and quite a few suc­cess­es, near­ly two decades lat­er he start­ed a web­site to show step by step, pic­ture by pic­ture, fool­proof instruc­tions on how to make great things out of doors so that oth­ers don’t have to repeat the mis­takes he’s made on the grill.
Scott Thomas

@GrillinFool

https://t.co/lVWgniik3V#Grill­Porn abounds here. All meat, all the time!
I nor­mal­ly go burg­er instead of cheese steak sam­mich, but then I saw this absolute stun­ner… https://t.co/wnMIEkbCIA https://t.co/70F5Ro5H82 — 4 hours ago
Scott Thomas

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8 comments

Scott this looks great and thank you for shar­ing! I’ve yet to spatch­cock a chick­en but I think you have con­vinced me to try it out! Thanks so much for all the great tips. I’m look­ing at shears right now! Do you have any rec­om­men­da­tions on a good pair?

Reply

Arthur,

Glad you are going to try the spatch­cock. I love spatch­cock­ing. As far as a good pair of shears, I’m not much help. The pair I have I got on a blow out deal at my gro­cery store for like $6…

.……Scott

Thanks for let­ting me watch you spatch­cock. I feel a lit­tle closer to you now :)
That Asian glaze looks wicked awe­some! Thanks for shar­ing!

Reply

Nice chick­en and vocab­u­lary. I look for­ward to spatch­cock­ing, my friend!

Reply

Love that word, nev­er heard it called that. Great look­ing recipe. I assume the oil is only for the skin.

Reply

Pey­ton,

Yeah, it’s a great word. First time some­one asked if I ever spatch­cocked my chick­en, I said, “Hey, pal, I don’t like to dis­cuss that in pub­lic.” Then he explained what it was…

.……Scott

As a past BBQ restau­rant own­er, my dream is to have a site to share recipes and bbq tips. How­ev­er, fol­low­ing your posts, I could not add a sin­gle tip or recipe to my fol­low­ers that you have already cov­ered. It is a hon­or to be able to read and pin your posts to my boards.…you are the BBQ man, hands down. 

Reply

Thanks, Hot Rod. That might be the best com­pli­ment I’ve ever got­ten!

.……Scott

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