BBQ Spatchcock Chicken

1. 1

   Preheat the oven to 425 degrees F (230 degrees C).

2. 2

   Combine salt, cumin, paprika, black pepper, cayenne, garlic powder, onion powder, and ground mustard in a bowl.

3. 3

   Pat the chicken dry with paper towels. Using shears, cut along both sides of the backbone and remove it. Flip the chicken breast side up and press on the breastbone to flatten it.

4. 4

   Rub the chicken all over with olive oil and the spice blend. Place the chicken in a large cast iron skillet.

5. 5

   Roast in the preheated oven until the skin is browned and crispy, about 30 minutes. Check the temperature, then baste with 1/2 cup of BBQ sauce.

6. 6

   Return the chicken to the oven and cook until an instant-read thermometer reads 165 degrees F (74 degrees C), about 15 more minutes.

7. 7

   Move the chicken to a cutting board and let it rest for 10 minutes. Serve with the remaining BBQ sauce.

• Calories 351.24 kcal Moderate
• Protein 43.09 g Good Source
• Carbs 18.7 g Moderate
• Total Fat 11.54 g Moderate
• Saturated Fat 0.96 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 142.87 mg High
• Sodium 750.13 mg High
• Fiber 1.35 g Low Source
• Sugar 13.91 g High
• Added Sugar 12.66 g High
• Calcium 24.04 mg Low Source
• Iron 1.29 mg Low Source
• Potassium 161.0 mg Low Source
• Vitamin A 1.74 mcg_rae Low Source
• Vitamin C 0.13 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Mustard
• Garlic 🧄
• Onions 🧅