Peri Peri Chicken / Leaping Frog Chicken

PepperPilot

Here's a little different approach to the spatchcock chicken, called leaping frog chicken.

We used a peri peri rub (citrus and hot pepper) cooked at 350 direct, and it came out very moist and crispy.

Click here for link to recipe and step-by-step instructions



-Kevin

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Pepper Pilot
BBQ & Spice Co.
www.pepperpilot.com

JLOCKHART29

Nice bird. Really like the color you got. What wood did you use?

NoVA Bill

Like JL, I like the color. How was the skin, crispy?

Eggsakley

Fine lookin frog,er,chicken. Interesting prep for this one. Will try. Thanx.

PepperPilot

The skin did come out real crispy. In the last step just be sure that when you turn it over to crisp the skin watch for the flare ups otherwise it will burn the rub and skin off.

-Kevin

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Pepper Pilot
BBQ & Spice Co.
www.pepperpilot.com

PepperPilot

I just used the Big Green Egg charcoal and no smoking woods.

On this particular bird I did not use any oil before putting on the rub, I just applied it to the chicken and grilled it dry.

-Kevin

FlaMike

Sure looks good.
Is that partial leg cut where the thigh meets the pelvis (hip joint)? or where the thigh meets the drumstick (knee joint)?

PepperPilot

It is the where the thigh meets the drumstick. Be sure to leave the drumstick attached, basically you just want to widen the area around the thigh joint and bend the leg back until it pops out.

-Kevin

FlaMike

Thanks