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Spatchcocked Chicken

SmokeySmokey Posts: 2,468
edited 6:15PM in EggHead Forum
Tonight is the forst night of Passover and the wife asked me to try Spatchcocked Chicken. Any quick advice on the prep?[p]smokey.gif


  • BluesnBBQBluesnBBQ Posts: 615
    Smokey,[p]For that special Passover touch, marinade it in Manischevitz and serve it with gefilte fish and horseradish. :)[p]It's really easy to do. Cut out the backbone, turn it breat side up and push down on the breast bone. Then rub or marinade it and cook it the way you would normally cook a chicken. There's plenty here already written about spatchcock, and a quick search of the archives should tell you everything you need to know.[p]My family's sedar was supposed to be tonight, but we had to postpone it because my stepfather just had surgery. Have a good one!

  • SmokeySmokey Posts: 2,468
    BluesnBBQ,[p]My search of the archives didn't work. I've heard its easy ... that's why I'm doing it! The butcher was nice enough to remove the backbone and I think I'll just use a simple rub. Thanks for the ideas![p]Smokey
  • RhumAndJerkRhumAndJerk Posts: 1,506
    You could always use Char Crust for a quick seasoning.

  • YBYB Posts: 3,861
    Damon this should help.

    [ul][li]The Naked Whiz Spatchcocked Chicken[/ul]
  • MarvinMarvin Posts: 515
    We always have brisket, but my wife wouldn't let me do my usual lo-n-slo on the Egg. For her, it had to be the "traditional" way: slo in the oven with lots of veggies and crushed tomatoes. It is very good that way, but....

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