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Hungarian Spatchcock - The Pride of Szeged

WhackMaster719WhackMaster719 Posts: 307
edited 4:41PM in EggHead Forum
Did a spatchcock tonight with a chicken rub I found in the grocery store. Very interesting little can and caught my eye. This stuff was GREAT. I used it just like the directions said, 1/4 cup rub, 2TBSP lemon juice, and 4 TBSP Olive Oil. Rubbed the entire outside and under the skin. Took a page out of Mud Pigs book and also stuck some lemon slice under the skin as well. With that I made a little creation that I have made before. You slice a potato almost all the say through in slices, stuff a half a onion slice and some butter in between each potato slit and then pour some onion soup mix over the top. Foiled it and put it on with the chicken, raised grid, direct at 350 for about an hour till the breast read 170 (I got a little caught up playing Red Dead Redemption and didn't make it out at 160).

The Raws:

The Rub:


Potato Raws:

Sliced and stuffed:

Sprinkled with Onion Soup Mix:

Chicken came of at 170 but was still amazingly juicy!

Unfoiled Potato:



  • gdenbygdenby Posts: 5,781
    So, besides the paprika, what are some of the other ingredients? I've always kept a couple of tins of Szeged paprika, hot and mild in my cupboard for years, and have never been disappointed by the quality. What else have they added?
  • Looks great. I really like the potato and onion idea.
    Thanks for the pictures.
  • g, the ingredients go exactly like this:

  • ChargerGuyChargerGuy Posts: 357
    Nice looking cook, I am going to have to look for some of that rub! Love the potato idea!
  • CH, it is pretty decent stuff. They even had cans of a "Rib Rub" and "Steak Rub". I'll give them a try and post pics. Let me know if you can't find it at your stores.
  • Judy's EggJudy's Egg Posts: 104
    Looks great. That potato looks awesome. I've gotta try it soon. Thanks for sharing.
  • Mud PigMud Pig Posts: 479
    That looks out of this world. I especially like the paste rub on the chicken and the interesting way you did the potato. I imagine you do some variations of the potato method with sweet potato. Maybe put pineapple slices between each slice of it.

  • Thanks. As I said, I got the lemon slice idea from you. Gave it a nice little tartness.
  • Mud PigMud Pig Posts: 479
    I wish I could take credit for that idea, but someone here had posted it as one of their techniques in doing spatchcock chicken so I grabbed it. Its pretty amazing that the lemon slices melt away almost.

    Good stuff.
  • FluffybFluffyb Posts: 1,815
    That looks really good. Love finding new and unique rubs. And really like the potato.
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