Why Spatchcock Chicken is the Best Chicken
Discover why spatchcock chicken is the ultimate way to create moist, juicy chicken in this tantalizing video! I dive into the benefits of this cooking technique, showcasing how it maximizes flavor and ensures even cooking. Whether you're a seasoned chef or a backyard BBQ enthusiast, mastering the art of spatchcocking can elevate your outdoor cooking game to new heights.
Full Recipe: https://drizzlemeskinny.com/how-to-ma...
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DISCLOSURE:
Many of the links below are affiliate links, meaning when you click the links and make a purchase, I receive a small commission. But I do appreciate it!
EQUIPMENT:
• Traeger Ironwood 885 | https://amzn.to/3AGPmcG
• Messermeister Avanta 8" Kendrick BBQ Knife | https://amzn.to/4bg7Xsy
• Gloveworks Black Disposable Nitrile Gloves | https://amzn.to/3zopIsd
• Cotten Knit Under Gloves | https://amzn.to/3RFOeeJ
• RoseWood Block & Co RWB American Flag XL cutting board | https://rosewoodblock.com/product/ame...
INGREDIENTS:
• 1 whole chicken (4-5 lbs)
• 2 tbsp Smoked Q Rock’s Hey Boo! Spice Blend | https://shop.smokedq.com/products/roc...
• 1 tbsp Smoked Q Rock’s Smashville Spice Blend | https://shop.smokedq.com/products/roc...
STEPS:
1. Preheat the smoker: Set your Traeger Ironwood 885 to 350ºF and allow it to preheat with the lid closed while you prep the chicken.
2. Prepare the Chicken: Place the chicken breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it then discard. Before flipping the chicken over, make a small incision to the bone between the two breasts, then flip over and press down firmly on the breastbone to flatten it. This step is crucial for even cooking.
3. Season the Chicken: Start by applying a quick layer of seasoning to the bottom side of the bird. Then flip over skin side up, but before applying the rubs, use a paper towel to pat down the entire chicken, drying off the skin as best you can. Then generously apply a dose of the Smoked Q Rock’s Hey Boo! spice blend, making sure to move the skin as needed to evenly cover all the nooks and crannies. Lastly, hit it with a light dusting of Smoked Q Rock’s Smashville HOT Spice Blend to get that sweet heat effect.
4. Cook the Chicken: Place the spatchcocked chicken skin-side up directly on the grill grates then cook for about 1.5 hours, until the internal temp reaches 165ºF in the thickest part of the breast.
5. Rest and Serve: Once the chicken has reached 165ºF internal temp, remove it from the grill and let it rest for 10-15 minutes, allowing the juices to redistribute, ensuring every bite is juicy and flavorful. Carve the chicken by removing the wings, then separate the leg and thighs, then slice off both breasts, before picking the rest of the meat from the bones for some pulled chicken.
#chickenrecipe #spatchcock #bbqlife
0:00 Intro
0:22 Spatchcock Prep
1:18 Seasoning
3:09 Smoker Temps & Times
3:37 Rest and Breakdown