| Portions |
|---|
| Serves 4 |
Ingredients
For the sauce:
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- Salt & pepper
- 3 garlic cloves, finely minced
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- ¼ cup lager or water
- ½ cup red pepper jelly
- ½ cup ketchup
- 3 tablespoons apple cider vinegar
For the chicken:
- 1.5–1.75kg (3.3–3.8lbs) whole chicken
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 tablespoon olive oil
Directions
- Heat the oil in a medium saucepan over medium heat. Add in the onion, season with salt and pepper, and cook until soft, about 5 minutes. Add in the garlic, chili powder, and smoked paprika, and cook for an additional 1 minute to lightly brown the garlic and toast the spices. Carefully pour in the beer or water and scrape any bits off the bottom of the pan. Stir in the red pepper jelly, ketchup, and vinegar and bring the mixture to a low boil. Reduce the heat to low, cover, and simmer for 35 minutes, stirring occasionally.
- Meanwhile, heat your grill to medium heat. Spatchcock or flatten the chicken by removing the backbone. To remove the backbone, flip the chicken over so that it sits breast side down and, using a pair of kitchen shears, carefully cut along either side of the backbone. Flip the bird over and press down flatten.
- In a small bowl, combine the chili powder, smoked paprika, garlic powder, onion powder, and salt. Rub the oil over both sides of the chicken and evenly sprinkle over the spice mixture. Place the chicken bone-side-down onto the grill, close the lid, and cook for 30 minutes.
- Transfer about half of the BBQ sauce into a small bowl and begin basting the top of the chicken every 5 minutes or so and continue to cook until the internal temperature of the thickest part of the thigh reaches 165ºF.
- Remove the chicken from the grill, cover it loosely with a piece of aluminum foil, and allow it to rest for 10 minutes before serving with the reserved BBQ sauce.
Recipe Note: If you’d like to cook the chicken in the oven, heat it to 450ºF. Roast the chicken for 30 minutes. Divide the barbeque sauce into two separate bowls and set one aside. After 30 minutes, baste the chicken with the remaining barbeque sauce and reduce the temperature to 400ºF. Continue roasting the chicken for 20 to 30 minutes, basting every 10 minutes, until the internal temperature of the chicken reaches 165ºF. If the chicken or sauce is browning too quickly, tent it loosely with aluminum foil while it continues to roast.