I spatchcock the chicken, but also remove the ribs and breast bone (a technique I learned on AmazingRibs). This way I can simply cut slices of breast meat, rather than having to cut the breast into serving portions. You can easily give both light and dark meat to your dinner guests.
Methodology
- 3-5 lb. whole chicken. I usually use organic chicken.
- Spatchcock chicken, remove ribs and breast bone. Dry brine bird with kosher salt for at least 3 hours in the frig.
- Prepare Grill for 2 zone cooking or use your oven. Desired temp between 325-375 d.
- Rub chicken with EVOO, freshly ground black pepper and season using your favorite non-salt rub. I used Amazing Ribs Simon & Garfunkel rub.
- In skillet, add a little EVOO, sliced lemons, cloves of garlic and fresh herbs. I used thyme, rosemary and sage.
- Place seasoned bird on top of lemon/herb medley, skin side up.
- I used a pecan split as my charcoal fence to add a hint of smoke to the cook.
- Again, desired cooking temp is 325-375 d. Place skillet with bird on opposite side of fire, close and monitor.
- Every 15-20 min baste chicken with pan drippings.
- Cook to desired internal temp. I removed it from the PK when thigh temp was 170d and the breast was 175d. The bird in the picture was 4.9 lbs and took 2 hours to cook.
- 3-4 depending on size of bird and who ya feeding (Tiny Tim or Godzilla)
- Moist, juicy meat with slightly crispy skin. Great lemon/garlic/herb flavor. Sorry, forgot to take finished pics.
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