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The best chicken I’ve ever had! Spatchcock Cornell Chicken recipe

If you haven’t had Cornell chicken you’re doing chicken wrong!  I know those are fighting words but trust me on this one.  In the video link below I show you how brine, spatchcock and grill this classic recipe.  For some more history on Cornell chicken, check out this article 

Without watching the video, this is what you need to know

Recipe (I doubled this) 
2 cups white vinegar
1 cup oil (I used Canola) 
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
6-8 chicken breasts (I did 3 spatchcock chickens)

- Marinade the chicken for 24 hours in the brine
- Spatchcock your chickens

- 1hr before cooking remove and pat dry the birds and put in the fridge to help dry the skin
- bring the brine to a boil, then simmer for 10-15 min so that its food safe to use as a basting liquid 
- Cook indirect at 375 for about 1hr checking for temp
- I used one chunk of smoking wood (peach but anything mild will do) 

Youtube Video link if you want more detail

Two Kamado Joe Classic III & a Kamado Joe Jr.  Large BGE, Mini BGE 
YouTube: @smokingdadbbq 
Instagram: @smokingdadbbq  


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