Spatchcock Chicken

 

      Another 'something' I always wanted to try.  Spatchcock Chicken is a split chicken seasoned and roasted on the grill.  I got a very nice whole chicken from Uvalde Meat Market and then researched for a good seasoning mix.  Although you can cook this on a traditional grill, I cooked this on the wood pit over oak. 

      Place the bird breast side down with the legs pointing at you.  Here's a 'how to' video.   https://youtu.be/UV8sAZkrExw Use kitchen shears to cut down each side of the backbone through the spine to remove the backbone.  I did find the backbone pretty tough to cut, even with a kitchen shears.  Then sever the inside breast cartilage near the wings to finish. This will allow the bird to be opened up butterfly style.   Flip the chicken and press it out to lay it out flat     

Cutting out the backbone

After backbone is removed turn over and press out flat to butterfly

      Rub the chicken all over with extra virgin olive oil.  Combine the dry rub ingredients and rub all over the chicken all sides.

Spatchcock Chicken Dry Rub 

2 tablespoons chili powder

4 teaspoons packed brown sugar

2 teaspoons granulated sugar

1 ½ teaspoons salt

¾ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon Mustard powder

½ teaspoon Allspice

½ teaspoon Celery Salt

¼ teaspoon ground ginger

¼ teaspoon cayenne pepper or Flatiron Sweet Heat

Rubbed out and into the pit

Temp at 155, just before wrapping to prevent further drying out

       Place chicken on wood pit or grill breast side up no higher than 350 degrees and cook for 30 minutes.  This is to crisp the chicken. I left mine at high temps a bit too long, don't do this.  Then lower temp to 250-300F and cook chicken till internal temp is 170F.  Remove from grill and let rest for 30 minutes.  Serve with choice of sides: corn o' cob, beans, rice, coleslaw, FF, etc.   

 Plated w/broccoli coleslaw & biscuits

      I learned a lot this first time out.  First of all, this is a great cut of meat and easy to cook.  The backbone is tougher to cut than you think; don't hesitate to use a larger, sharper knife.  When crisping the chicken DO NOT leave it at the high temps longer than prescribed.  It chars pretty easily.  It will cook just as easily at the lower temps.  When temps reached 155, I wrapped the bird and returned to the pit.  This kept the moisture from leaving and drying out the meat.  You can use any rub you wish; this one was so-so.    

"Left wing, chicken wing.  It don't make no difference to me"  

Woody Guthrie

Wi-Fi provided by AT & T Wireless