Enjoy our take on a Grilled Memphis Spatchcock Chicken with BBQ Ranch. Flattening the chicken ensures even cooking and crispy skin (check how to spatchcock). Seasoning it with our 901 Reserve Rub or Mild Memphis Rub brings out the best flavors while grilling it to juicy perfection. Topped with a homemade BBQ ranch that delights even the pickiest taste buds, this simple and delicious barbecue meal is a lock for any occasion.
INGREDIENTS (MEAT)
- 1 whole chicken (spatchcocked)
- Olive Oil
- Memphis Marinades 901 Reserve or Mild Memphis Rub & Shake
INGREDIENTS (GARLIC CHIVE BUTTER BASTE; OPTIONAL)
- 4 tbsp butter
- 1 garlic clove, minced
- 1 tbsp minced chives
INGREDIENTS (BBQ RANCH)
- 1/2 cup sour cream
- 1/2 cup buttermilk give or take, depending on your desired consistency
- 2 tablespoons mayonnaise
- 1 tablespoon minced parsley
- 1 tablespoon minced dill
- 1 tablespoon minced chives
- 1 garlic clove, minced
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 1 tbsp Memphis Marinades 901 Reserve or Mild Memphis Rub & Shake
INSTRUCTIONS
- In a large mixing bowl, combine the BBQ ranch ingredients until thoroughly mixed, then place in the fridge.
- Preheat the grill to 325-350°F.
- Coat the whole chicken in olive oil.
- Generously sprinkle 901 Reserve Rub or Mild Memphis Rub on both sides of the chicken.
- Grill the chicken skin-side down until the skin is crispy and starts to turn brown, about 10 minutes.
- Melt the butter and mix chives and garlic together. Baste chicken with butter every 15-20 minutes.
- Flip the chicken and continue grilling until the thickest part of the chicken reaches an internal temperature of 165°F, about 45-50 minutes. Continue flipping the chicken if necessary to prevent from burning.
- Remove the chicken from the grill and let it rest for 10 minutes.
- Carve and enjoy.
