18
Apr
Drizzle with lemon juice and let stand. In reality all you need to do is cut out the spine of the chicken and make one small cut into the breast bone.
Many think preparing a spatchcock chicken is difficult.
Best recipe for spatchcock chicken. Directions Preheat the oven to 400 F. Rinse the chicken pat dry and rub all over with 1 tablespoon of the olive oil. Heat a large cast-iron or other ovenproof skillet over.
Turn the chicken back over and holding the chicken by each breast pull the breasts up and with your thumbs push the breast bone downward which will help flatten it. Spatchcocking a chicken is the best way to ensure that it will cook evenly so roast for about 45 to 50 minutes or until a meat thermometer registers 165F. Measure at the thickest part away from.
Put the chicken on the grill cut side down with the breast side closest to the heat. Close the grill and cook for 15 minutes. Flip the chicken then rotate it so the legs are closest to the heat.
Cover and cook for another 10 minutes then check the chickens temperature by inserting a thermometer into the thickest part of the breast. Continue grilling until the temperature reads 165. Spatchcock chicken was my first cook on a Kamado Joe.
The simplicity of the method combined with the fantastic outcome is what sold me on ceramic cooking. Arrange Brussels sprouts around chicken and spread remaining 2 tablespoons garlic mixture on breasts. Return to oven and bake until a meat thermometer inserted in thickest portion registers 165F about 20 minutes.
Drizzle with lemon juice and let stand. Preparing Your Spatchcock Chicken. Many think preparing a spatchcock chicken is difficult.
In reality all you need to do is cut out the spine of the chicken and make one small cut into the breast bone. Youll notice that I used normal scissors but it will go even easier if you have kitchen shears. Identify the neck of the bird and cut all the way on the side of the spine to the bottom.
How to spatchcock a chicken. To remove the bone from the chicken all you need is a pair of very affordable but sturdy poultry shears. Place the chicken with the breast side down with the legs towards you.
With your shears or knife cut alongside the spine on either side cutting through the ribs.