Smoked Spatchcock Chicken
Hello, and welcome! This past weekend, I found myself immersed in a world of Spatchcock chicken recipes, each promising to tantalize the taste buds. Eventually, I settled on a concoction brimming with the vibrant flavors of the Mediterranean. But here's the twist—I was determined not to confine this bird to the oven. Instead, I embraced the unseasonably gorgeous November weather here in the Midwest and fired up my Char Griller Gravity Fed 980 Charcoal Grill. The sizzling anticipation was almost as palpable as the aromatic promise wafting through the air.
Curious about the outcome? Read on as I unveil the delicious details of this alfresco culinary escapade
My Equipment for this cook is the Char Griller Gravity Fed 980. I used 70% charcoal, and 30% mesquite wood chunks for this cook.
To start the spatchcocking process, lay the chicken breast side down. Using a pair of kitchen shears or a sharp knife, carefully cut along both sides of the backbone to remove it. This allows you to open the chicken and lay it flat. Imagine it as a culinary butterfly effect – removing the backbone not only aids in even cooking but also provides a canvas for absorbing delicious flavors. Once the backbone is out, simply flip the bird over, press down firmly on the breastbone to flatten it, and voila – your chicken is now ready for a flavorful journey in the smoker.
Ingredients:
To prepare this delicious dish, you will need the following ingredients:
1 whole chicken, preferably organic and free-range
2 tablespoons of olive oil
4 small red potatoes halved
1/2 tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp all purpose Greek seasoning
1/4 tsp of ground cardamom
1/2 tsp ground cumin
1/4 tsp nutmeg
1/4 tsp turmeric
1 tsp of salt
1 tsp of black pepper
2-3 green onions sliced in half
3/4 cup of low sodium chicken broth
Instructions:
1. Begin by preheating your grill to 425°F (220°C). This will ensure the chicken cooks evenly while retaining its juiciness.
2. Place the whole chicken on a clean and sturdy cutting board, breast-side down. Using sharp kitchen shears, cut along one side of the backbone from the tail to the neck. Repeat the cut on the other side to remove the entire backbone.
3. Open the chicken up and flatten it by pressing down on the breastbone. You should hear a satisfying crack, indicating the chicken is properly spatchcocked.
4. In a small bowl, combine all the spices. Mix them together to form a delicious rub.
5. Gently rub the olive oil over the bird. Then apply the rub to the spatchcocked chicken, making sure to cover every nook and cranny. Allow the chicken to marinate for at least 30 minutes, but for the best results, let it marinate in the refrigerator overnight. Reserve some of the rub mixture and apply it to your vegetables.
6. Place the spatchcocked chicken on a baking rack over a roasting pan, skin-side up. In the roasting pan place your red potatoes, green onions, chicken broth and apply the seasoning.
7. Slide the roasting pan with the chicken on top into the preheated grill and let the chicken roast for approximately 60 minutes or until the internal temperature reaches 165°F (75°C). The skin should turn golden brown, while the meat remains juicy and tender.
8. Once cooked, remove the spatchcocked chicken from the grill and allow it to rest for a few minutes. This resting time allows the juices to redistribute, ensuring every bite is full of flavor. You can leave the vegetables on the grill if they are not fully cooked.
9. Serve the Spatchcock Chicken as the hero of your meal, accompanied by the potatoes and the onions and include a fresh garden salad.
Get ready to delight your taste buds with this Spatchcock Chicken recipe. The crispy skin, smoky flavors, and juicy meat will have everyone at your table asking for seconds. Whether it's a family dinner or a grand celebration, this dish is bound to impress and satisfy even the most discerning palates. Enjoy every bite!
