Spatchcock Chicken

We love grilled chicken; thinking a Spatchcock Chicken would be good, easy and flavorful tonight. It was simple enough for a weeknight dinner and pretty enough for company. Spatchcock Chicken is simple and easy to do on the Char-Griller Akorn Kamado Grill. As an added treat we used Chef of the Future Floribbean Rub and Seasoning with some of Lumberjack’s new “Paris-Bordeaux Rosemary” wood pellets. Paris-Bordeaux Rosemary has a savory resinous flavor. It has a tea-like aroma and a piney flavor. So good!

See Video: http://datenightdoins.com/video-honey-sriracha-chicken-skewers/

Spatchcock Chicken
A Akorn Kamado Recipe

From Wikipedia, the free encyclopedia:

Spatchcock chicken

Spatchcock, otherwise known as “spattlecock” is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking.^[1] The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “Spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Akorn Kamado but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Spatchcock chicken
A Akorn Kamado Recipe

Prep Time: 5 minutes
Cook Time: 1 hour at 350 degrees (177c)
Grill: Akorn Kamado
Charcoal: Lump
Pellets: Lumberjack “Paris-Bordeaux Rosemary”

Note: I sprinkle wood pellets over the coals or in a Wedgie for added smoke to our Acorn Kamado Grill.

Ingredients: Spatchcock Chicken

• 1 whole chicken , this one was about 4 pounds
• Chef of the Future Floribbean Rub and Seasoning, to taste

Spatchcock chicken
A Akorn Kamado Recipe

Directions: Spatchcock Chicken

Lay the chicken out and remove the backbone. It’s easy to do with kitchen shears, but you can do it with a sharp knife. Lay the bird out flat and season it to taste. Set your grill temp around 350 degrees (177c) and place your chicken flesh side down on the grill grates. I like to add another layer of flavor with smoke so I sprinkled Lumberjack “Paris-Bordeaux Rosemary” wood pellets over the coals for a kiss of rosemary.

Grill the chicken for about an hour at 350 degrees (177c). This will vary a bit by the size of your chicken and how hot your fire. U.S.D.A. safe temperature is 165 degrees (74c). I like to take it to 180 degrees (82c) because the meat flakes apart nicely. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Spatchcock chicken
A Akorn Kamado Recipe

Note: See our Video on “How to Spatchcock a Chicken”

Lay the Chicken Out and Remove the Backbone

Lay Out and Season

In the Smoke

Spatchcock chicken
A Akorn Kamado Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels. Do 60 minutes here at 350 (174c).
Note: The Pacific Living Outdoor Oven also has a smoke box.

Spatchcock chicken
A Akorn Kamado Recipe

Tender and Juicy, Let’s Eat!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger wood pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

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Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grill Grates
http://www.grillgrate.com/

Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/

Char Griller Akorn Kamado:
https://www.chargriller.com/

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