My very 1st spatchcock (SBGE)

shtgunal3 · October 2014

I normally don't eat chicken on the bone. I know I'm weird as hell but that's just me. Anyway I've been wanting to do a spatched chicken for some reason so here we go. I spatched it this morning and rubbed with John Henry's Aloha poultry and fish rub. Gonna throw it on the small @ 400 raised direct with a chunk of cherry. I'm thinking I'll shred the finished product and use for chicken sandwiches or chicken salad or something. SWMBO is a weirdo that only eats boneless chicken too. I'll post more pics as the cook progresses.

Mickey · October 2014

Nice start. That is one clean grid.

shtgunal3 · October 2014

Thanks @Mickey‌ . Don't let the clean grid fool you, that small egg gets used a lot!

shtgunal3 · October 2014

59 minutes and 165 breast/185 thigh

cook861 · October 2014

Nice job on the bird it will make some good chicken sandwiches

rayofsmoke · October 2014

OMG, wonderful.

DonWW · October 2014

Looks great. If you won't - pass me a thigh.....

shtgunal3 · October 2014

Thanks for the positive comments guys. I haven't shredded yet but I did taste a small piece off of the breast and it taste great.

shtgunal3 · October 2014

And shredded/chopped...

I didn't eat much because I just finished a steak but this chicken tastes great.

Mattman3969 · October 2014

Looks like some good eats comin your way. I am just the opposite of you and the no bone. I try to get bone in every time I cook chicken. I usually just buy a whole chicken and break it down,use what I need and freeze the rest.

shtgunal3 · October 2014

@Mattman3969‌ I think it comes from all the chickens we killed, cleaned, and ate as a kid. Sometimes we would kill 20-30 at a time and freeze them. We were always eating fried chicken.

jcaspary · October 2014

Very good looking bird!!! That will make some excellent sammies.

minniemoh · October 2014

Great looking spatch! I can't remember the last time I cooked boneless chicken breasts. We have gone to bone-in only at our house since discovering spatchcock as well. (like @Mattman3969)

@shtgunal3 - I'm sure your chicken salad will be fantastic.

shtgunal3 · October 2014

Thanks guys... We don't eat the skin either. Does anybody ever skin the bird pre-cook or will that cause it to dry out?

jcaspary · October 2014

I can accept the whole boneless part but not eating the skin...I think I just fainted. LOL IMO it would cause the chicken to dry out. I'm sure there is probably a way to do it though without it happening. Maybe a quick high heat sear to lock in all the juices.

shtgunal3 · October 2014

I threw the skin away with the bones.

DieselkW · October 2014

Big boneless skinless breasts don't dry out, so I assume skinning the spatch won't change anything except the flavor.

When I season a chicken, I use my finger to get the seasoning between the meat and the skin. That way, when we discard the skin it doesn't take all that flavor away with it.

I've had best chicken ever by brining for at least 4 hours prior to seasoning/cook. Remove the back bone, place it in a non-porous container big enough to cover it with water.

Mix a cup of pickling or kosher salt, a cup of sugar, and 3/4 cup soy sauce to a gallon of hot water, hot enough to dissolve the salt and sugar, is all. Let that brine cool off, and cover the chicken with it for a few hours in the fridge.

The difference between brined chicken and just tossing it on the grill is like the difference between eating and dining.

shtgunal3 · October 2014

@DieselkW‌ I have brined boneless skinless breast before and you're right it does make a difference. I will have to try your brine recipe on a spatchcock sometime. Thanks

DMW · October 2014

No problem removing the skin pre-cook. As long as you don't overshoot the temp in the white meat, no worries with drying out.

Of course you could save the skin and make chicken cracklins...

Mattman3969 · October 2014

I have cooked skin on and off. Like @dmw said as long as you don't overshoot your temp it is very juicy. With that said I leave the skin on and season between skin and meat and externally. I like the skin my wife doesn't so her skin gets pulled. This is not s problem cause she only like the white me and I'm a thigh kinda guy so I pull the thighs and then skin her breast meat. Well that didn't sound right but you know what I mean.

shtgunal3 · October 2014

@Mattman3969‌ I'm a breast man myself but do like to pull a thigh on occasion myself.

XC242 · October 2014

It's your decision how you eat and I respect you for it,,, but that chicken was beggin to be eaten skin and all right off the bone...

shtgunal3 · October 2014

@XC242‌ I understand bro but I think we all have a weak stomach for some things. I have a weak stomach when it comes to eating any kind of poultry on the bone. I can do pork or beef on the bone just not poultry.

zerolimit · October 2014

Thanks for the post. Chicken looks awesome. Like the idea of the rub underneath the skin. Does putting butter under the skin prevent drying or add moisture. I've seen it done. Wondered if it really did anything?

shtgunal3 · October 2014

@zerolimit‌ thanks man. I did pull the skin back and put a little rub on the breasts and then layed the skin back down. I'm not sure about the butter. Maybe somebody who has tried it will chime in.

XC242 · October 2014

@shtgunal that's okay, we understand. Just saying,, you nailed that bird.

JRWhitee · October 2014

Looks fantastic @shtgunal3, I have not tried a spatchcock on my small yet.

shtgunal3 · October 2014

@JRWhitee‌ thanks man I'll definitely do it again. May do a turkey breast soon too.

Mattman3969 · October 2014

I would rather have turkey over chicken any day. I like the breast and thighs but not so much on the legs. Way too many tendons for me. I would eat it more but it is hard to find good turkey around outside of TG season.

shtgunal3 · October 2014

@Mattman3969‌ it's hard to find here too.

NPHuskerFL · October 2014

Good lookin Spatch :-bd Skin looks nice and crisp with great color. Nice job.

My very 1st spatchcock (SBGE)

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