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Spatchcock Teriyaki Chicken

500500 Posts: 2,638
edited 2:07AM in EggHead Forum
A thousand pardons for no pictures. I know; if there are no pictures, it didn't happen. But, I wanted to post something cause I think I've hit on a good recipe/technique for chicken.

I marinated a whole spatchcocked young hen in homemade teriyaki sauce (soy sauce, honey, ginger, garlic, black pepper) for 18 hours. Then it was drained on a rack uncovered in the fridge for 3 hours, then set on the counter for a half hour while the Egg heated up. I set it up raised rig direct at 375. Once rolling steady I added one small hickory chunk and a handful of apple chips, then set the bird on skin up. It cooked for just over an hour. During the last 10 minutes, I cranked it up to 425 to brown the skin. I pulled it at 160 breast and let it rest for 5 minutes. It broke down into pieces very easily and everything was moist, tender, and flavorful. My thoughts were; we like teriyaki chicken wings, so why not make the whole bird that way. Definitely a keeper. Next time, I may flip the chicken at the end to crisp the skin some more but everything else was good.
Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."


  • MickeyMickey Posts: 18,644
    That sounds like a keeper and will try.
    We do our spatchcock chicken the same way.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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