Spatchcock chicken

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Spatchcock chicken step 1

Cut along each side of backbone with shears.

Spatchcock chicken step 2

Remove backbone.

Spatchcock chicken step 3

Rinse inside and outside of chicken with water.

Spatchcock chicken step 4

Pat dry with paper towel.

Spatchcock chicken step 5

Rub EVOO (extra virgin olive oil) to inside of chicken.

Spatchcock chicken step 6

Rub EVOO on the outside of chicken.

Spatchcock chicken step 7

Fold the wings to the inside.

Spatchcock chicken step 8

Chicken is ready for rub.

Spatchcock chicken step 9

Apply run liberally to inside of chicken.

Spatchcock chicken step 10

Apply rub to outside of chicken.

Spatchcock chicken step 11

Place chicken on a preheated Cobb Grill using the cooking surface and fenced rack. For larger chickens and windy days, extra charcoal may need to be added after an hour of so of cooking.

Spatchcock chicken step 12

Remove chicken from grill when internal breast temperature reaches 160-165 degrees and internal thigh temperature reaches 180-185 degrees. A 2.5 to 3 lb. chicken will normally take 1 hour and 15 minutes to 1 hour and 30 minutes. Cook times vary due to weight of chicken.

 

 

 

 

 

 

 

 

 

 

 

 

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