SpatchCocked Chicken

Discussion in 'Grilling Chicken' started by pescadero, Sep 29, 2007.

  1. pescadero

    pescadero Smoking Fanatic OTBS Member

    Recently Walking Dude pointed us to a YouTube video of SpatchCocked Chicken. Looked and sounded good so decided to try it. About that time Richoso1 made a post describing a glaze he makes.

    I PM'ed Rich and he shared some more information.

    Result is, I combined the two.

    I followed the recipe and directions for SpatchCocked Chicken. First dredging it in rub and then misting it in my spritz. I cooked it on my Gas Grill and continued to spritz it throughout the cook. About a half hour before I estimated it would be done, I topped it off with Rich's Glaze. This combination was to 'die for'.

    Fortunately I didn't actually die. Now I can do it all over again, soon.

    Thanks to both of you: Walking Dude and Richoso1.

  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Q View and recipe please....sounds interesting !!!
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

  4. Here is another Click on the "heres the video"..
  5. Searched for Rich's Glaze..NADA..recipe please...thanks..
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    Try Richtee............

  7. richtee

    richtee Smoking Guru OTBS Member

    Wasn't me.....
  8. pescadero

    pescadero Smoking Fanatic OTBS Member

    Once again, I forgot to take any pictures. This is getting to be a bad habit that I need to cure. I will try to do better in the future.

    I had never even heard the word "SpatchCock" until seeing the post pointing to YouTube. I watched the video and it looked pretty easy, so I gave it a try. That turned out to be about as easy as it looked.

    After preparing the bird, I gave it a light coating of OO, then dredged it on both sides with my favorite rub, brought the grill up to 350F and plopped her on. Used the ET-73 to monitor the grill and the breast. I cooked her cavity down and did not turn or flip. Left her that way through the entire grilling.

    The glaze came from a posting by richoso1, entitled "The Dry Way". It was posted under FISH. He was obviously talking about fish, but the glaze is what caught my eye. Here is a link to it.

    The only thing I changed was I added a little OO to the mix and since I had no Powdered Honey, I had to use regular Honey. I put the warm glaze in a spray bottle and about half hour before I thought the Chicken would be done, I started spritzing. Did this 2-3 times during the last half hour. Then spritzed real good, once again, when I took the bird off.

    I let the bird rest while setting the table and placing side dishes. During this short rest, the glaze set up a little and the fight was on. It was a Ninja kind of deal at the table. Lots of growling and clawing going on. [​IMG]

    The coloring in the rub combined with the grilling and topped by the glaze gave the whole thing a beautiful red candy look.

    The whole family loved it and we will certainly do it again.

    I am receiving some great advice and tips from all of you on the SMF. I enjoy it very much and appreciate all the help.

  9. Pescadero---Thanks for the link..
  10. flattop

    flattop Smoke Blower

    I'm planning on doing this chicken tonight. I already cut out the back bone last night and have it soaking in a Mojo marinade.

    The question I have is do you cook/grill it over direct heat or is it indirect. I'm a little worries about flare up if it's suppose to be direct heat grilling.

    Thanks in advance.
  11. Indirect I believe, but at 350..
  12. fatback joe

    fatback joe Master of the Pit OTBS Member

    I'll say indirect also, although I have done many just have to keep a close eye on them then.
  13. flattop

    flattop Smoke Blower

    Thanks guys. Maybe I'll start it off with direct and just baby sit it. If it flares up too much I'll transfer it over to my gas grill. Just bought a weber kettle grill this weekend and want to break it in. Haven't had one of those grills in about 15 years.
  14. pescadero

    pescadero Smoking Fanatic OTBS Member


    When preparing the bird, I did use scissors to trim off excess fat. Took all excess off, around the neck, tail, ribs and where the backbone came out, etc. My bird was basicly dry, with a rub. Only moisture came was when I Spritzed it and later when sprayed on the glaze. I grilled it directly over the heat. Had no flare up except a couple seconds from overspray when I spritzed and glazed.

    You are doing things a little different. Since your bird is in Marinade there will be the potential for the Marinade to drip. This could cause a flare up for you, when I didn't face that problem.

    Hope you do a better job of taking pictures than I did. Would love to see your results.

    Good luck.

  15. deer meat

    deer meat Smoking Fanatic OTBS Member

    I have done chicken this way before.......Only I did it over an open fire, The grate was about a foot above the coals and it turned out great. It took about 35/40 minutes if I remember correctly.
  16. flattop

    flattop Smoke Blower

    Well the chicken turned out great. The flavor and texture was incredible.

    Here are a couple picks of it. I also cut up the skins and fried it in a pan. That came out alot better then I thought it would have. Virtually no grease and had an awesome flavor and texture.

  17. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Did the glaze burn when you fried the skin? Good lookin' yard bird.[​IMG]
  18. flattop

    flattop Smoke Blower

    Actually I didn't use a glaze or any rub. Since it sat in the Mojo marinade for 24 hrs I didn't want to mess with the flavor of the mojo.

    Also it turns out that there was hardly any flare up. I also put a small handful of hickory chips onto the coals. It didn't take alot of them to add alot of taste.

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