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Grilled Sticky Apricot Spatchcock Chicken

post #1 of 7
Thread Starter 
i brined/marinated and injected my chicken the night before in:
3 cups of peach juice
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon pickling salt
and top the chicken after i injected it with:
2 tablespoon of homemade salt free steak spice
fresh cracked black pepper.

split,rubbed with more steak spice and ready for the grill


on the grill just about ready to come off and sauce with apricot bbq sauce




off the grill and ready to eat - it got a little dark on the edges because of the high sugar content. this is one of the best chickens i have ever eaten. i would recommend doing this.

post #2 of 7
Very, very nice. Yummo. points.gif
post #3 of 7
Real nice looking bird there. Never done one like that, should you flip it over at some point or just cook it bone side down the whole time?
post #4 of 7
Thread Starter 
usually i grill it on very high heat breast side down for about 10 minutes to give it color, then flip and continue to cook bone down until finished.
post #5 of 7
Spatchcockin a chicken is the best way to go (IMHO). Makes some yummy stuff.
post #6 of 7
Thread Starter 
in my limited experience with it, it seems to stay juicier and cooks at an even time
post #7 of 7
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