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First spatchcock chicken a success!

Harleydog77Harleydog77 Posts: 217
edited 10:05AM in EggHead Forum
Tonight I made my first spatchcock chicken, and it was a success. I also made shrimp to accompany the chicken. I improvised a marinade for the shrimp and it turned out really well. I had to use green and gold vegetables to show my disappointment that the Green Bay Packers are not in the big game. Let me know what you think of this marinade.

1 tbs. dijon mustard
1 tbs. Koops arizona heat mustard
1 tbs. worcestershire sauce
1 tbs. soy sauce
2 tbs. real maple syrup
1 tbs. lemon juice
1/2 tsp. liquid smoke
2 tbs. dehydrated minced onion
1 tbs. paprika
1/2 tsp. cayenne pepper
1 tsp. fresh ground black pepper

This marinade was really good. I will use it again, however next time I will cut the soy sauce and worcestershire sauce in half in order to reduce salt.



  • Harleydog77

    Great looking cooks man. How do you like the egg so far? ;)



    Caledon, ON


  • I absolutely love it. The quality of food that comes off of that grill is amazing. I am going to invest in a dual probe digital thermometer soon. I think that will make things a little easier. I can't wait until I get my table done so that it can be a little more functional rather than sitting on my driveway with all my stuff in the garage. I am really building a nice table. I'll get pictures up as soon at it is done.
  • Cory430Cory430 Posts: 1,073
    How come you got that SC chicken on the foil?
  • I was told that if I was going to cook with direct heat I would need a raised grill grate. I have a plate setter but it is not at my house. I thought that the foil may help the bottom not burn. It actually turned out pretty good. Very moist and tender.
  • I like the looks of that. Interesting ingredient list for the shrimp. I'm not familiar with Koops Arizona heat mustard. Can you describe the flavor?
  • It may be a regional flavor. It is the best sweet/spicy mustard I've ever had. If you can get your hands on some you should.
  • Cpt'n CookCpt'n Cook Posts: 1,917
    That looks great, almost exactly like the chicken I did last night so I won't bother with a pic. of mine. I put the drip pan on top of the platesetter and the chicken right on the grill though. It i a great way to do chicken. I normally go about 450 for a little over an hour.
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