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spatchcock chickens
spatchcock chickens

Spatchcock Chicken on the Grill

  

February 19, 2016

Spatchcock Chicken has become our favorite way to grill chicken. Spatchcocking involves grilling the whole bird after cutting out the backbone and removing the breastplate. Everything grills even and juicy to its appropriate temperature. The thighs and wings are just as juicy as the breast meat. Technical note: Spatchcocking is different from butterflying. Butterflying involves splitting the bird from the breast (front) rather than from the back.

  • Prep: 10 mins
  • Cook: 1 hr

Ingredients

1 large whole fresh chicken

4 T your favorite chicken seasoning blend

1T vegetable oil

Directions

Chicken Prep:

1Cut backbone completely out of the bird.

2Cut up one side, cutting through the ribs close to the backbone and back down the other side. Kitchen shears work really well for this.

3Using a paring knife, Pop out the breastplate by cutting underneath it on both sides and lift to remove.

4Cut away any excess skin, wash clean and dry.

5Rub chicken with vegetable oil and season with seasoning blend

Grilling Instructions:

1My preference is low and slow. I like for the temperature to be 350F at the GrillGrate. Grilling time should be just over one hour.

2Final internal temperature at breast and thigh should be 165F with juices running clear.

3Preheat grill to 350F at the GrillGrate surface. Start grilling skin side down because GrillGrates protects so well and avoids grease fires, the skin will get golden brown and seared.

4After 10 minutes, lift and twist while the chicken is still skin down on the GrillGrate. Let cook for 10 more minutes and lift with the GrateTool and gently turn the bird over.

5Cook additional 10 minutes and reposition or twist the chicken again. Check internal temperature- once you reach 165F in the breast the chicken is ready. The thighs and legs can handle hotter temps and still be juicy.

6Remove chicken from grill to cutting board. Carve the breasts from the carcass. Remove the thighs and legs for serving.

7Check out this how to video done by our buddy Ken Hess of Big Bob Gibson BBQ

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18th of June 2019 12:22 PM Link
Congratulations to the 3 winners of our #GrateDad contest! We hope you enjoy your GrillGrate bucks!
#GrillGrate #GrillingLifestyle #GrillingGreatness
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17th of June 2019 06:58 PM Link
Are you hip to AlbuKirky Seasonings yet? If not you should be. A taste of the southwest in a bottle!
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17th of June 2019 03:00 PM Link
Did you get Dad any Wagyu for Father's Day?

Our friend Ricer from Dead Brook BBQ Wisconsin was lucky enough to have his boys cook him up some Wagyu Burgers, and they even knew to use #GrillGrates to prevent flare-ups, smart kids!

We hope all the #GrateDads out there had a great day!

https://youtu.be/O3HdcbEiZq8
17th of June 2019 11:47 AM Link
For all you new GrillGrate owners - we recommend using an onion to season your grates. There's actually a really interesting science to why it works.

Read the blog here: https://grillgratelounge.com/2019/05/06/an-onion-is-the-best-way-to-season-grillgrates/.
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13th of June 2019 08:02 PM Link
NEW PRODUCT ALERT! For the dad who smokes...his food 😉 "The Smoking Pouch by The Smokist" available in our store now! The fine mesh 304 stainless steel limits the airflow into the pouch so the wood smolders slowly infusing delicious smoke flavor into food while it’s grilled. Fill the pouch with your favorite wood chips or wood pellets! Just in time for Father's Day! https://www.grillgrate.com/the-smokist-smoking-pouch/

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