The Texas BBQ Forum

Hey Y'all, could you share some ideas on grilling a Spatchcock Chicken ?
I'm thinking about doing it on the Kettle indirectly but the Pellet might also be an option.
So any and all ideas and comments would be greatly appreciated.
TIA

Adapted from Adam Lang's book:

Honey-glazed spatchcocked chicken cooked under a brick

3 1/2 pound chicken, butterflied
Sat and Pepper, to taste
About 1/2 cup oil

Glaze

1 tablespoon honey
Juice of ` lemon
1 tablespoon apple cider vinegar
2 tablespoons chopped parsley

Butter baste

6 tablespoons butter
Zest of half a lemon
1 tablespoon chopped shallots
2 tablespoons chopped parsley
1 clove garlic, minced
Salt and pepper to taste

Glaze. In a small bowl whisk all the ingredients together. Set aside

Butter baste. Melt the butter and mix in the remaining ingredients. Set aside in a small bowl or glass jar. Stir or shake before using

Prepare a charcoal fire or gas grill for a medium-hot grill. Add smoking wood, if using. Season the bird with salt and pepper (if the chicken was brined, omit the seasoning). Oil the chicken well and place breast side down over the heat. Cover with sheet pan and bricks; cover the grill. Or just place foiled bricks, 1 one each side, on chicken and omit the sheet pan. Cover the grill and cook for 15 minutes.

Using oven mitts, carefully remove the bricks.

Baste the underside with the glaze. Turn over, breast side up. Baste the breast with butter baste and glaze. Weigh down again. Cover grill and grill for about 15 minutes. Remove the bricks and baste again with glaze and butter baste and turn over, breast side down. If it’s getting too browned move to a cooler part of the grill. Insert an instant read thermometer to check how much more cooking is needed. If the breast meat is under 155 degrees continue to cook, baste again with both glaze and butter. Weigh with bricks again. The chicken should be done in about 35 to 45 minutes total cooking time.

To serve, pour the remaining butter baste onto a platter or cutting board and put the chicken on top, breast side up. Cut into serving pieces.

thanks, Oakie, man, that is purdy involved ain't it? sure sounds larapin tho

Been googling a little and found out that Spatchcock Chicken is a "Technique" and NOT a "Recipe" - - sometimes it takes me a while

Pretty good instructional video:

http://youtu.be/Ppa1bxB89vg


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Twitter handle @bsooner75

Thanks Sooner, couple good tips there that I hadn't thought of

I keep it simple - rubbed with Hoochie Mama and some real light smoke. No mas.

I use sugar cane for smoke on poultry which is real light.

Spatchcocked turkey over root veggies


Sugar Cane on the lump

Looks good EH. Where do you find sugar cane?


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Twitter handle @bsooner75

Thatnks Egg, did you use ?any? kind of sauce or glaze or just Hootchie Mama? - - - sure looks good

bsooner75 wrote:Looks good EH. Where do you find sugar cane?


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Twitter handle @bsooner75

I picked a bunch up in South Louisiana, then planted some the last year and the year before.

I have seen it for sale in HEB occasionally

OldUsedParts wrote:Thatnks Egg, did you use ?any? kind of sauce or glaze or just Hootchie Mama? - - - sure looks good

Just Hoochie Mama

Hi OUP
Bunch of good suggestions on here
Sorry I'm late to the party.....was watching Trumps acceptance speech
I keep it simple with Spatchcocked Chicken
Brine that sucker in a pot of water with 1 cup kosher salt/1/2 brown sugar
let it brine for around 8 hours or so.
remove from brine and rinse.
Pat dry with paper towels and brush the entire bird from top to bottom with olive oil. If you like a extra kick try brushing down the bird with some Tequila Habanera Oil
Try to get some oil under the skin..only in the areas where you can without tearing the skin away from the meat.
From here it is up to your personal preference as far as spices or rubs.
My favorite rub is SBs Clucker Dust for dead bird. I give it a liberal dusting of rub on the skin and to the areas that I was able to get oil under the skin.
Throw that sucker on your pellet smoker at around 240 for a hour to give it some smoke. then crank it up to 300...with a temp probe in the breast brush the bird down with your favorite glaze when the breast reaches around 155......SBs Honey BBQ is my fav..... pull it off at 165.



Bill

Thanks for ALL the input, Gents- - - Wow, so many dead chickens and so little time

BB, that is a gorgeous Clucker from the Pellet Grill

The Wiffy likes the Sweeter Glaze and I'm more prone to a Crust but yet moist inside so I may have to flip a coin or do two birds

I just did 2 Spatchcock chickens last weekend. Brined them overnight and injected them with Goya Chipotle (has a good kick) and Goya Creole. They turned out great.

Make a simple brine
1/2 gal water
1/4 cup salt
1/4 cup sugar
2 tbls garlic powder
brine 4 hrs then smoke it.