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:

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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:

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Then cut up the other side:

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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:

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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.

4.5 from 2 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!
Oh my wow! There is so much perfection right there! 😲✔️👍😎 . Video shot by the insanely talented @carlaocarvalho77 …… https://t.co/uKHWyunSxp - 2 years ago

10 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

What about using s gas grill?

Reply

AK,

You can do that. Just turn on the burner on one side and put the chicken on the other side and close the lid…

…….Scott

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