Grilled Sticky Apricot Spatchcock Chicken

Discussion in 'Grilling Chicken' started by teacup13, Apr 12, 2009.

  1. teacup13

    teacup13 Master of the Pit OTBS Member

    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
    [​IMG]

    on the grill just about ready to come off and sauce with apricot bbq sauce
    [​IMG]

    [​IMG]

    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.

    [​IMG]
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Very, very nice. Yummo. [​IMG]
     
  3. rivet

    rivet Master of the Pit OTBS Member

    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?
     
  4. teacup13

    teacup13 Master of the Pit OTBS Member

    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.
     
  5. tn_bbq

    tn_bbq Smoking Fanatic

    Spatchcockin a chicken is the best way to go (IMHO). Makes some yummy stuff.
     
  6. teacup13

    teacup13 Master of the Pit OTBS Member

    in my limited experience with it, it seems to stay juicier and cooks at an even time
     
  7. bigsteve

    bigsteve Master of the Pit

     

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