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Healthy tasty chicken
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jlsm
Posts: 1,011
I wanted to do a spatch chicken yesterday but quickly realized that if you skin it, you have to do pieces. Basically the same thing, anyway. Cooked this at 350 indirect for about 45 minutes. I used a little apple wood, which I'm sure contributed to the color. I also used Simon and Garfunkel steeped in EVOO and added a little Wicked Guys chicken rub. I think the rub was primarily responsible for the color. It is a "white" rub with sugar, citric acid for tang and white and lemon peppers for a little heat. Got the recipe off the Web. I really like it. (Left the skin on the wings and, of course, ate those first.)
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Owner of a large and a beloved mini in PhiladelphiaComments
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Gorgeous!
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
VERY nice plated picture, the chicken looks good !
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Looks really good! I love the color that a little bit of smoke does to the chicken, I've always used cherry but I will try apple next time, thanks!Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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Love the onions...Green egg, dead animal and alcohol. The "Boro".. TN
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Scallions. Didn't get them quite charred enough.*******Owner of a large and a beloved mini in Philadelphia
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FYI, if you skin it you do not have to do pieces, I have done it lots before with great results on a spatch chicken.
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Looks awesome. Planning exactly the same thing (spatch with Simon & Garfunkel over EVOO and apple wood for my first egging Friday evening....
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ddegger, good choice! If you can, soak the S&G in the EVOO for a half-hour or so before you apply to the bird to allow the herbs to bloom. Also, sprinkle the chicken with a little sugar to help the browning (you won't taste it). Good luck and enjoy!*******Owner of a large and a beloved mini in Philadelphia
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Great colour, wish I could get that, super cook.In order to get three chickens on my medium, I "parted them out" like you did. Also noticed the legs take longer, so dropped them on, then 5-10 minutes later the breasts, then 5-10 later the wings. Everything comes out cooked, but not overcooked. (Mine was not healthy, I left the skin on).Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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@skiddymarker, next time, put the leg/thighs in the back, where the temp runs a little hotter. Breasts and thighs finish at the same time for me with this arrangement.*******Owner of a large and a beloved mini in Philadelphia
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jlsm said:@skiddymarker, next time, put the leg/thighs in the back, where the temp runs a little hotter. Breasts and thighs finish at the same time for me with this arrangement.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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@jlsm - good tip, thanks!
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I like the looks of that meal.....twww.ceramicgrillstore.com ACGP, Inc.
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Apple smoke is my absolute favorite for chicken. We do boneless/skinless breasts sometimes and make chicken salad with a little mayo, some sweet onion, celery and of course chicken.. Put that in the food saver canister, vacuum and let marinade overnight. It turns out a little oniony but we love onions.
And BTW ours turns out the same color and it's delicious.
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