Prepping the bird, once the backbone’s been dispatched is easy as…Simply coat both sides of the bird with some olive oil and then add your favorite BBQ rub. Mine is the same one I use for the Fred Flintstone ribs. Yep, rib rub on chicken…brilliant.
We fired up the egg to about 400 degrees and added some baked potato as well as roasted garlic (as seen above) – the end result after an hour of roasting was nothing short of poultry genius! We used a bit of our homemade bbq sauce as well but use it sparingly on the side as opposed to drenching the chicken whilst on the grill.
If you’re pressed for time and don’t want to mess about, spatchcock chicken is definitely the way to go.