Spice-Rubbed Barbecue Chicken Spice-Rubbed Barbecue Chicken

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Maya Visnyei

Dry rubs are fuss-free, require no chopping and become easy flavour heroes for your protein of choice.

  • Prep time 30 minutes
  • Total time 5 hours & 30 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine



In small bowl, stir together oregano, garlic salt, coriander seeds, paprika, pepper and kosher salt; set aside.

Using kitchen shears, cut chicken along each side of backbone; remove backbone and discard or reserve for another use. Turn chicken breast side up; press firmly on breastbone to flatten.

Place chicken on baking sheet; drizzle with lemon juice. Sprinkle all over with oregano mixture and press to adhere; cover with plastic wrap. Refrigerate for 4 to 24 hours. Bring chicken to room temperature before grilling.

Meanwhile, preheat barbecue to medium heat (about 350°F); grease grill.

Place chicken, skin side down, on grill; close lid and cook, flipping once, until juices run clear when chicken is pierced and instant-read thermometer inserted in thickest part of thigh reads 165°F, 40 to 50 minutes.

Transfer chicken to cutting board; tent with foil. Let rest for 10 minutes before carving. Serve with Alabama Sauce and Texas-Style Barbecue Sauce (if using).

Test Kitchen Tip: Flattening (a.k.a. spatchcocking) a whole chicken helps it cook quickly and evenly throughout and makes it easier to carve. To save time, buy the chicken already spatchcocked from the supermarket.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 796 mg
  • Protein 26 g
  • Calories 249
  • Total fat 15 g
  • Potassium 341 mg
  • Cholesterol 93 mg
  • Saturated fat 4 g
  • Total carbohydrate 3 g


  • Iron 11
  • Folate 4
  • Calcium 3
  • Vitamin A 9
  • Vitamin C 3
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Lunch & Dinner

Spice-Rubbed Barbecue Chicken