Pitt County BBQ – Grilled Chicken
Grilled Chicken
The perfect grilled chicken - whole bird or wings!
Author: Pitt County BBQ
Ingredients
- 1 Whole Chicken or 1 flat of Chicken Wings
- ½ Cup of Canola Oil
- 2 Tablespoons of Apple Cider Vinegar
- 4 Tablespoons of your favourite seasoning spice
Instructions
- Mix the oil, vinegar, and seasoning spice in a bowl using a spoon or small whisk.
- Spatchcock the chicken: Using a knife or kitchen shears cut along either side of the spine of the chicken to remove the spine. Once removed place on a cutting board or large plate and press down on the breast area to flatten out the chicken.
- Once spatchcocked coat the chicken in the marinate and let sit overnight if possible, if not ideally 1-2 hours.
- Once marinated cook the chicken until the thighs reach an internal temperature of 165F. You can use an, oven, BBQ, or smoker to cook the chicken.
- When the temperature reads 165F remove the chicken from the cooking device and let rest for 5 minutes to allow the juices to reabsorb back into the meat.
- Slice and serve.
