BBQ SPATCHCOCK CHICKEN WEBER RECIPES
GRILLED SPATCHCOCK CHICKEN ON THE WEBER Q1200 ...
A whole chicken is flattened for fast, even cooking and injected with a flavorful marinade. After grilling for 90 minutes you will have an incredibly juicy bird that will knock your socks off!
Provided by Smokin Dave
Total Time 135 minutes
Prep Time 45 minutes
Cook Time 90 minutes
Number Of Ingredients 3
Steps:
- Spatchcock the chicken by cutting out the backbone and pressing the breast flat with the heel of your hand.
- Inject the chicken with at east 10 oz of the Creole Butter
- Let the bird rest for at least 30 minutes ater being injected.
- Grill the chicken over Medium Heat and flip every 15 minutes.
- After every flip baste the chicken with Italian dressing.
- Grill for 90 minutes until the drumsticks are at 180F and the breast reaches 165F.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
SMOKY LIME AND CHILI SPATCHCOCK CHICKEN | POULTRY RECIPES ...
Smoky Lime and Chili Spatchcock Chicken
Categories Poultry
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl stir together the chili sauce, garlic, lime zest and juice, thyme, paprika, and oil. Season with salt and pepper and set the marinade aside.
- Place the chicken, breast side up, on a cutting board. Pull back the neck skin to expose the meat at the neck cavity and use your fingers to locate the wishbone at the opening. Using a sharp boning knife, cut just behind the wishbone, working your way down on both sides of the bone until it is fully detached, then pull the bone free of the cavity. Turn the chicken breast side down and, starting at the neck end, cut along first one side of the backbone to the tail end and then the other side of the backbone to the tail end. Lift out the backbone and reserve for stock or discard. Once again turn the chicken breast side up and, using your hands, press against the breastbone until it snaps and the chicken lies relatively flat.
- Rub the chicken, skin side only, with the marinade. If you like, make incisions into the flesh with a sharp knife to help the marinade penetrate. Let marinate at room temperature for 2 hours.
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- Brush the cooking grates clean. Grill the chicken, skin side down, over direct medium heat , with the lid closed but watching for flare-ups, until the skin releases easily from the grates and is golden, 5 to 10 minutes.
- Using tongs and a large spatula, turn the chicken over and continue to grill with the lid closed until an instant-read thermometer inserted into the thickest part of the chicken breast registers 165°F, 25 to 35 minutes more.
- Remove from the grill, and rest at room temperature, indoors, for 5 to 10 minutes.
Nutrition Facts : Calories calories
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