This method of cooking a chicken is so easy and the results are amazing.
Spatchcock the chicken. What's that? It's a term that is thought to have originated in 18th century Ireland. It means "to butterfly". Basically, you cut the backbone out of the chicken so you can open it up and press it flat.
Using a whole 3-5 lb fresh chicken, clean with warm water, remove any innards that remain in the chicken and pat dry. Place in the refrigerator uncovered over night to dry out the skin. (leaving in the fridge overnight is not necessary but is done to create a crispier skin).
The next day remove the bird from the fridge a few hours before cooking and spatchcock and season it. Let the bird sit with seasonings for a few hours to come to room temperature.
To learn how to "spatchcock" a chicken see the following video: https://youtu.be/Ppa1bxB89vg
Rub the bird with some olive oil and season with your favorite grill seasonings. Almost anything tastes good on a spatchcocked chicken. I use a combination of Dizzy Pig and John Henry rubs.
Light the Big Green Egg (or the grill / smoker of your choice) and get to 400 degrees dome temperature. I use a little (very little) cherry and/or pecan chips to create a slight smoked flavor.
Place the bird breast side up (bones side down) pressed flat on the heated grid.
I use a raised grid and cook at 400 until the breasts are at 165 degrees. This usually takes 45-60 minutes depending on the size of the bird. Remember to cook to temperature and not to time. There is no reason to turn the bird over. Just cook to 165 and you are done.
Note: there are many other ways to do the cook including indirect heat at a lower grid placement for a longer period. But the above described method seems to be the consensus way to do it. It creates a perfectly cooked chicken with crisp skin.
Also, there is no reason to brine the bird. This chicken will come out juicier than anything you've ever had. If you want to brine for flavoring purposes then perhaps. But it really isn't necessary.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: Servings | ||
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Calories: 2 | ||
Calories from Fat: 2 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2
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