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Spatchcock Chicken
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Austex_Egger
Posts: 153
After reading all the raves about spatchcock chicken, I had to give it a try. I have to admit, I won't be doing whole chickens any other way for a while. This is the way to go, and it is easy!
Ready to go with a dusting of Kickin' Chicken rub
On the egg at about 400, raised grill.
Looks about done
Also made some potatoes. Sliced vertically into sixths, some salt, pepper, italian seasonings and drizzled with EVO. Wrapped in foil and cooked @ 400 for about 30 minutes.
Ready to go!
Both dishes came out great. The chicken was nice and moist and the potatoes were good as well. Wife want the potatoes a little crisper so I may just try grilling them next time.
Ready to go with a dusting of Kickin' Chicken rub
On the egg at about 400, raised grill.
Looks about done
Also made some potatoes. Sliced vertically into sixths, some salt, pepper, italian seasonings and drizzled with EVO. Wrapped in foil and cooked @ 400 for about 30 minutes.
Ready to go!
Both dishes came out great. The chicken was nice and moist and the potatoes were good as well. Wife want the potatoes a little crisper so I may just try grilling them next time.
Comments
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We just did one yesterday..it certainly makes things easy...I'd rather have my chicken fried..but spatched is hard to beat..
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I have started placing my potatoes in the pan under the chicken. I use a heavy sheet pan lined with foil, toss in the potatoes and onions hit it with your favorite spice blend and roast under the chicken. I place the pan on the little green feet that cam with the egg, now I will not cook a chicken indirect that i do not add a pan of taters underneath.DavidBBQ since 2010 - Oh my, what I was missing.
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is that the Weber brand of Kickin' Chicken? That is one of my preferred commercial rubs for chicken.Knoxville, TN
Nibble Me This -
I like the idea! About how long do the potatoes take like that. Basically doing the chicken indirect.
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Yes, it is the Weber brand. First time I've tried the stuff. We liked it as well.
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You nailed it. Good looking bird.
I have found when wanting bbq sauce to add it the last 15 min's and we use Bone Sucking Sauce. Linda likes it w/o sauce (just as you did it) and I like the sauce.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Well done.
:P -
I agree. I will never cook a whole bird another way again. That one looks great!
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That looks great, I am doing one tomorrow using a Guy Fiera recipe. A little rub first then a verde salsa on the bird after it has cooked.
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Well done. :P
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your bird looka good and so does the taters. :laugh:
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