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SpatchCocked Chicken

post #1 of 18
Thread Starter 
Recently Walking Dude pointed us to a YouTube video of SpatchCocked Chicken. Looked and sounded good so decided to try it. About that time Richoso1 made a post describing a glaze he makes.

I PM'ed Rich and he shared some more information.

Result is, I combined the two.

I followed the recipe and directions for SpatchCocked Chicken. First dredging it in rub and then misting it in my spritz. I cooked it on my Gas Grill and continued to spritz it throughout the cook. About a half hour before I estimated it would be done, I topped it off with Rich's Glaze. This combination was to 'die for'.

Fortunately I didn't actually die. Now I can do it all over again, soon.

Thanks to both of you: Walking Dude and Richoso1.

post #2 of 18
Q View and recipe please....sounds interesting !!!
post #3 of 18
well......this is how its done........

don['t have the other recipe

post #4 of 18
Here is another Click on the "heres the video"..
post #5 of 18
Searched for Rich's Glaze..NADA..recipe please...thanks..
post #6 of 18
Try Richtee............

post #7 of 18
Wasn't me.....
post #8 of 18
Thread Starter 
Once again, I forgot to take any pictures. This is getting to be a bad habit that I need to cure. I will try to do better in the future.

I had never even heard the word "SpatchCock" until seeing the post pointing to YouTube. I watched the video and it looked pretty easy, so I gave it a try. That turned out to be about as easy as it looked.

After preparing the bird, I gave it a light coating of OO, then dredged it on both sides with my favorite rub, brought the grill up to 350F and plopped her on. Used the ET-73 to monitor the grill and the breast. I cooked her cavity down and did not turn or flip. Left her that way through the entire grilling.

The glaze came from a posting by richoso1, entitled "The Dry Way". It was posted under FISH. He was obviously talking about fish, but the glaze is what caught my eye. Here is a link to it.

The only thing I changed was I added a little OO to the mix and since I had no Powdered Honey, I had to use regular Honey. I put the warm glaze in a spray bottle and about half hour before I thought the Chicken would be done, I started spritzing. Did this 2-3 times during the last half hour. Then spritzed real good, once again, when I took the bird off.

I let the bird rest while setting the table and placing side dishes. During this short rest, the glaze set up a little and the fight was on. It was a Ninja kind of deal at the table. Lots of growling and clawing going on. icon_biggrin.gif

The coloring in the rub combined with the grilling and topped by the glaze gave the whole thing a beautiful red candy look.

The whole family loved it and we will certainly do it again.

I am receiving some great advice and tips from all of you on the SMF. I enjoy it very much and appreciate all the help.

post #9 of 18
Pescadero---Thanks for the link..
post #10 of 18
I'm planning on doing this chicken tonight. I already cut out the back bone last night and have it soaking in a Mojo marinade.

The question I have is do you cook/grill it over direct heat or is it indirect. I'm a little worries about flare up if it's suppose to be direct heat grilling.

Thanks in advance.
post #11 of 18
Indirect I believe, but at 350..
post #12 of 18
I'll say indirect also, although I have done many just have to keep a close eye on them then.
post #13 of 18
Thanks guys. Maybe I'll start it off with direct and just baby sit it. If it flares up too much I'll transfer it over to my gas grill. Just bought a weber kettle grill this weekend and want to break it in. Haven't had one of those grills in about 15 years.
post #14 of 18
Thread Starter 

When preparing the bird, I did use scissors to trim off excess fat. Took all excess off, around the neck, tail, ribs and where the backbone came out, etc. My bird was basicly dry, with a rub. Only moisture came was when I Spritzed it and later when sprayed on the glaze. I grilled it directly over the heat. Had no flare up except a couple seconds from overspray when I spritzed and glazed.

You are doing things a little different. Since your bird is in Marinade there will be the potential for the Marinade to drip. This could cause a flare up for you, when I didn't face that problem.

Hope you do a better job of taking pictures than I did. Would love to see your results.

Good luck.

post #15 of 18
I have done chicken this way before.......Only I did it over an open fire, The grate was about a foot above the coals and it turned out great. It took about 35/40 minutes if I remember correctly.
post #16 of 18
Well the chicken turned out great. The flavor and texture was incredible.

Here are a couple picks of it. I also cut up the skins and fried it in a pan. That came out alot better then I thought it would have. Virtually no grease and had an awesome flavor and texture.

post #17 of 18
Did the glaze burn when you fried the skin? Good lookin' yard bird.PDT_Armataz_01_34.gif
post #18 of 18
Actually I didn't use a glaze or any rub. Since it sat in the Mojo marinade for 24 hrs I didn't want to mess with the flavor of the mojo.

Also it turns out that there was hardly any flare up. I also put a small handful of hickory chips onto the coals. It didn't take alot of them to add alot of taste.
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