Recipe: Butterflied Barbeque Chicken

Lockhart Dry Rub


* 1⁄2 cup Morton kosher salt

* 3 tablespoons coarse ground black pepper (butcher grind)

* 2 teaspoons cayenne pepper


1. Combine all ingredients in a bowl; mix well.

2. Store rub in an airtight container (will keep for up to 6 months).

Barbeque Chicken


* 2 3 1⁄2 – 4 pound chickens

* Olive Oil

* Lockhart Dry Rub

* Favorite Barbecue Sauce or Hill Country’s “If You Got to Have it” Sauce



1. Build charcoal fire or preheat gas grill.

2. Using poultry shears or a chef’s knife, cut the back-bone out of the chicken.

3. Flip the chicken over and press down until the chicken is flat.

4. Tuck the wing tips behind the chicken.

5 .Brush lightly with olive oil on all surfaces.

6. Sprinkle with the Lockhart Dry Rub.

7. Set aside.

8. Place the butterflied chickens skin side up in the center of the cooking grate over indirect Medium heat (making sure no heat is directly under the chicken).

9. Grill for one hour, or until chicken registers 180 degrees Fahrenheit in the thickest part of the thigh.

10. After 30 minutes, check the internal temperature with an instant-read thermometer.

11. Brush liberally with barbecue sauce during the final 15-20 minutes only. (If the chicken is sauced too early, it will burn on the outside before the interior meat is cooked through.)

Serves 6-8

Find more tasty recipes for your next tailgate.

Camille Ford has been in love with and playing football since the 2nd grade. A professional foodie for over 10 years, she has a passion for great eats, you-can-do-it recipes and community, making her a tailgate regular. Follow her exploits @CamiFord and on her website.


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