Spatchcock chicken and Mexican food, two of our favorite foods, come together in this recipe for a sweet and savory twist on quesadillas. And, as always, it can be done start to finish on the grill!
If you need a refresher on the spatchcock method, check out our Spatchcock Chicken video, for all the info you’ll need to end up with super juicy pulled chicken.
- 1 small (4-5 lb) whole chicken
- Butcher BBQ Bird Booster Chipotle Injection
- R Butts R Smokin’ Butt Kick’n Chicken BBQ Rub
- Chile Slinger Chipotle BBQ Sauce
- 24 small flour tortillas
- 1 lb pepper jack cheese, grated
Inject the meat all over with Butcher BBQ Bird Booster Chipotle Injection. The bird should hold about 1 cup of the injection liquid.
Pat dry with paper towels. Season under the skin with R Butts R Smokin’ Butt Kick’n Chicken BBQ Rub. Place on a foil lined sheet pan, skin side up. Cook until the internal temperature reaches 160ºF in the breasts, about 75-90 minutes.
Remove from cooker. When the bird is cool enough to handle, remove the skin and pull all the meat from the bones. Discard the skin and bones. Reserve the liquid from the bottom of the pan. Chop or shred the meat. Toss the meat in the cooking liquid and Chile Slinger Chipotle BBQ Sauce.
Build your quesadillas. Place the cheese and chicken inside the tortillas. Cook directly on the grill until tortillas are lightly browned and cheese is melted.