Alex Guarnaschelli's Mother Chicken with Bbq
Tender, flavorful, and irresistibly smoky, Alex Guarnaschelli's Mother Chicken with BBQ is a show-stopping recipe that combines classic grilling techniques with a touch of culinary finesse. This dish begins with a spatchcocked whole chicken, seasoned to perfection with a bold blend of paprika, garlic powder, and onion powder, and marinated for maximum flavor. The chicken is then grilled or roasted until golden and juicy, with layers of sweet and tangy BBQ sauce enriched by apple cider vinegar and honey. The result? A perfectly caramelized, slightly charred finish that’s ideal for savoring with extra sauce on the side. With minimal prep time and a cooking process that’s as simple as it is rewarding, this recipe is your ultimate guide to mastering homemade BBQ chicken that’s guaranteed to impress at any gathering. Perfect for weeknight dinners or backyard cookouts, this dish is a mouthwatering blend of ease and elegance.
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Ingredients
- 1 3-4 lbs Whole chicken
- 2 tbsp Kosher salt
- 1 tsp Black pepper
- 2 tsp Paprika (sweet or smoked)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 3 tbsp Olive oil
- 1 cup BBQ sauce (store-bought or homemade)
- 2 tbsp Apple cider vinegar
- 1 tbsp Honey
Directions
Step 1
Spatchcock the chicken by removing the backbone with a pair of kitchen shears. Flatten the chicken by pressing down on the breastbone until the bird lies flat.
Step 2
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, and onion powder.
Step 3
Rub the chicken with olive oil on both sides. Generously season with the spice mixture, ensuring all areas are well-coated. Let the chicken marinate for at least 30 minutes, or refrigerate for up to 8 hours for deeper flavor.
Step 4
Heat a grill to medium-high (about 375°F). If using an oven, preheat to 375°F and prepare a roasting pan with a wire rack.
Step 5
Combine the BBQ sauce with the apple cider vinegar and honey in a separate bowl. Mix until smooth.
Step 6
Place the chicken skin-side down on the grill or rack. Cook for 20-25 minutes. If grilling, cover the grill to maintain heat.
Step 7
Flip the chicken and baste liberally with the BBQ sauce mixture. Cook for another 20-25 minutes, basting every 10 minutes, until the internal temperature of the thickest part of the chicken reads 165°F with a meat thermometer.
Step 8
If needed, finish by flipping the chicken skin-side down again for 2-3 minutes to caramelize the BBQ sauce and achieve a slight char.
Step 9
Rest the chicken for 10 minutes before slicing. Serve with extra BBQ sauce on the side.
Nutrition Facts
| Serving size | (1711.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1128.1 |
| Total Fat 54.4g | 0% |
| Saturated Fat 9.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 102.1mg | 0% |
| Sodium 5582.6mg | 0% |
| Total Carbohydrate 140.9g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 120.3g | |
| Protein 29.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 117.1mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 839.0mg | 0% |
Source of Calories