Spatchcocked BBQ chicken
SmartPoints® value per serving
1 hr 30 min
1 hr 5 min
Spatchcocking is a method of preparing poultry where the backbone is cut out then the bird is opened up, and placed on a work surface, bone side down. The breast is then pressed firmly to flatten the bird. This preparation helps to evenly and quickly cook the chicken so the breasts don’t dry out. Memphis-style BBQ is all about the rub, made with brown sugar, spices, and herbs. You can find a recipe for the rub at WW.com
Uncooked 6 pound chicken without skin and giblets
¼ cup(s), yellow
Unsalted Memphis BBQ Rub
½ cup(s), (find the recipe in the WW app)
½ tsp, coarsely ground
- Preheat oven to 350°F. Set wire rack inside large baking sheet. Pat chicken dry with paper towels. To spatchcock chicken, using sharp kitchen scissors, cut along both sides of backbone and remove it. (Save the backbone to make chicken broth, if you like.) Flip chicken over, breast-side up. Using heels of both palms, press down hard on top half of breasts to flatten.
- Transfer chicken, breast-side up, to prepared wire rack. Tuck wing tips under breasts to prevent burning. Brush chicken all over with mustard. Reserve 2 tbsp BBQ rub in small bowl. In another small bowl, stir remaining BBQ rub, salt, oregano, and black pepper and sprinkle all over chicken until covered, patting to adhere rub.
- Bake chicken until almost cooked through, about 55 minutes. Increase oven temperature to 450°F. Continue cooking until coating on chicken is dark and crusty and instant-read thermometer inserted into thickest part of breast and thighs registers 165°F, 15 to 20 minutes. Let rest for 10 minutes. Serve with reserved 2 tbsp BBQ rub for dipping and sprinkling.
- Serving size: 6 oz