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We are back for another summer of grilling with AMA’s Backyard BBQ team in support of local farmers, ranchers, and businesses. This summer we’ll be sharing some unique and popular ways to grill Alberta Chicken in collaboration with local butcher shop The Bon Ton Meat Market.

Grilled Spatchcock Chicken

Spatchcocking a chicken, or any type of bird, is a technique similar to butterflying. You or your butcher can spatchcock the chicken by cutting out the chicken’s backbone and giving a little push on the breast bone so the chicken lays flat. This allows even cooking, juicy chicken, and crispy skin in less time than it takes to cook a whole chicken.

We’ve used our favourite dry spice blend rubbing all over the entire surface of the chicken, then grilled for 75-90 minutes or until internal temperature reads 165 F. Let rest, cut up and serve alongside your favourite summer salad, corn on the cob, baked beans or sliced watermelon.

About Bon Ton Meat Market

The Bon Ton Meat Market has been delighting customers new and old since 1921. This family owned and operated business is committed to providing customers with the best service, varied and extensive selection and the finest quality products sourced locally. Discover a premium, well established meat market with top quality meats, delicious homemade pies, a large full service Deli plus a variety of homemade prepared foods, both hot and frozen.

Visit Bon Ton Meat Market at 28 Crowfoot Circle NW in the Crowfoot Crossing Shopping Centre.

About AMA

The Alberta Motor Association formed in 1926, when auto clubs from Edmonton and Calgary joined forces to make things better for motorists. Together, they lobbied for safer roads and lower fuel taxes, marking the start of a nearly century-long legacy of Albertans serving Albertans

spatchcock chicken
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Grilled Spatchcocked Chicken

Spatchcocked or butterflied chicken cooks quickly and more evenly ensuring a juicy bird with crispy skin every time. Marinate the bird for 2 - 24 hours or if time isn't on your side, add your favourite spice blend and get grilling. If you prefer roast in the oven at 425 F degrees until temperature reaches 165 F and juices run clear.
Servings 4
Author Wanda Baker

Ingredients

  • 1 chicken, 3-4lbs
  • 1/3 cup spice blend

Instructions

  • Spatchcock your chicken buy cutting out the back bone with kitchen shears. Place chicken cut-side down and flatten with the heel of your hand.
  • Rub the dry spice mixture all over the outside of the chicken. Preheat gas grill to medium-high.
  • Place chicken breast side up on one side of the grill, cooking over indirect heat until internal temperature reaches 165 F. This could take 1.5 hours depending on your barbecue. We recommend you start checking chicken temperature at about one hour.
  • Remove from grill and let rest on a platter covered in tin foil. Cut and serve.