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First Spatchcock Chicken

OnegrecookOnegrecook Posts: 121
edited August 2012 in EggHead Forum
Oh my!!! First time cooking spatchcock chicken on the egg...or ever for that matter. I brined it overnight using Alton Brown's orange juice brine. I let it sit uncovered for 8 hours in the fridge (would have gone longer but didn't have time). I rubbed it with olive oil and covered it with Tasty Licks Savory Poultry rub, added hickory chunks, then grilled it direct at 375 until it reached temp. Oh my!!! I never knew chicken could be so good.

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  • smells wonderful !!

  • lousubcaplousubcap Posts: 16,770
    Welcome and that is a home-run. BGE makes us all look good.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Looks great and I'm sure it tasted good as well. Good job.
  • travisstricktravisstrick Posts: 5,001
    That, my friend, is the recipe for winning. 

    Be careful, man! I've got a beverage here.
  • YEMTreyYEMTrey Posts: 5,667
    edited August 2012
    Looks good!  Can't wait to try this myself.
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • looks great. could you taste the OJ?
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • OnegrecookOnegrecook Posts: 121
    Couldn't taste the OJ that I noticed. I've never eaten a chicken that moist. I was quite impressed with how it turned out. My wife liked it too and she doesn't like chicken that's been cooked with the skin on.
  • I dont brine my spatchcock and it is wonderfully moist...
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • OnegrecookOnegrecook Posts: 121
    I wondered...since the egg is known for holding moisture in. The next one I try will be cooked without brining so I can compare.
  • We didn't brine and it was fantastic -- tried to pick it up by the bottoms of the legs and the whole quarter pulled right off.  We used the recipe from the BGE cookbook and the BBQ rub and sauce was great on it.
  • gte1gte1 Posts: 376
    Looks incredible! I have done chicken halves many times without brining and they are really moist. I can imagine they would be that much better brined. Just had chicken salad with the leftovers from last night. Gotta love the egg
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