Herb Rubbed Spatch chicken, no turkey, turkey.

KiterTodd

Man, that turkey spatch thread had me all worked up for some poultry!  I stopped at the store yesterday intent on getting a big bird, and then realized "we can barely finish a 4 lbs. hen, I'll stick to chicken." 

Did something similar to past cooks, but this time I didn't use a single rub or seasoning.  I just wanted to get some flavor in with fresh and re-hydrated herbs (take your dry herbs and sit them in some water).

Rubbed a chicken heavily with every green herb I had, but mostly cilantro and oregano.
Along with some fresh garlic, little lemon, little corn starch, little olive oil, pepper, lots of kosher salt.
I got that ready, covered it, and had it sit in the fridge for 90 minutes...
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...when the grill was ready, I took it out to cook!
scraped off much of the salty rub, added a little more fresh herbs, more lemon, put it on the egg for it's 60 minute 1 hour cook.
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I actually checked it at around 50 minutes and every part of the chicken was ready to cook except the thickest part of one breast was only 155 degrees.  So, the whole bird stayed on for the remaining 10 minutes, which had the wings and legs get a little drier than I'd like, BUT, it was a great bird!
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Flavor of the herbs came through and everyone enjoyed the chicken.  Breasts were moist and juicy.  Skin was good.
And true to form, we didn't finish it and I have one breast and a thigh left over for chicken salad today. 
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Ima_good_egg

Great color!

KiterTodd

Man, you just can't get any love with a simple spatchcock around here any more.
Maybe I should have Sous Vide'd it.  

The SV seemed like it was a fad also.  Remember when everybody was cooking steaks cowboy style last year?  (right on the coals)  Haven't seen any of those in a while either.   Allright, the next cook I post will be something worth sharing...or at least I'll show some boobs.  (not mine)

BrookieP

Looks great!

minniemoh

KiterTodd said:

Man, you just can't get any love with a simple spatchcock around here any more.
Maybe I should have Sous Vide'd it.  

The SV seemed like it was a fad also.  Remember when everybody was cooking steaks cowboy style last year?  (right on the coals)  Haven't seen any of those in a while either.   Allright, the next cook I post will be something worth sharing...or at least I'll show some boobs.  (not mine)

Nice chicken! Bring on the boobs! That'll never be a fad.

Eggaroo

Looks good to me. Spatched chickens are the best I can do since I don't have one of those Jotisserie things, which supposedly creates the latest and greatest best chicken out there. 

dldawes1

Looks very good to me !!!  I love my chicken !!

I may try something similar with one of the herb packages I got from Richard Fl  in the exchange.

I can still smell them now. 

KiterTodd

Thanks for the feedback!

Two Boobies, as promised...