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Barbecued Split Chicken

3 to 4 servings

Nutritional Facts Per Serving

30.7 g
4 g
0.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 346
  • Fat 22.3 g
    • Saturated   5.1 g
    • + Trans 
  • Cholesterol 111 mg
  • Sodium   350 mg
  • Carbohydrate 4 g
    • Fibre   0.4 g
    • Sugars  
  • Protein 30.7 g
    • Vitamin A 5 %
    • Vitamin C 3 %
    • Calcium 1 %
    • Iron 10 %


Heat your barbeque to medium-high. With kitchen shears or a knife, cut along either side of the chicken's backbone and remove it. Place the chicken skin-side down, on a cutting board, and firmly press it flat. Brush the chicken with olive oil and season with salt and pepper. Place the chicken, bone-side down, on the barbecue. Cook 3 to 4 minutes and then turn the chicken over. Cook the skin-side until the chicken achieves a nice sear, but is not overly dark.

Turn the chicken skin-side up again and move it to one side of the barbeque. Turn the heat off underneath it; leave the other side set to medium-high. Cover and barbecue the chicken until cooked through, about 35 minutes (when cooked, the temperature of the chicken should register 170 degrees F on an instant read meat thermometer inserted deep into the thigh). Uncover and baste the chicken with barbecue sauce. Heat through for a few minutes and then transfer the chicken to a platter. Allow it to rest a few minutes before cutting into portions.

Serving Suggestions

Pair this moist and delicious chicken dish with corn on the cob and a few salads, such as the New Red and White Potato Salad, and Asparagus, Tomato and Butter Lettuce Salad found in our website recipe collection.

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