Post by minesamojito on Aug 23, 2013 21:26:03 GMT
Spatchcocking a whole chicken is a great way of cooking a bird on the BBQ, it’s really easy to do yourself with some poultry shears you just cut the backbone out and press the chicken out flat so it cooks quicker on the BBQ.
I rubbed mine with a generous amount of Santa Maria rub from California Rancher, and smoked over apple wood chunks from my own apple tree prunings.
I smoked the chicken indirectly with the BBQ lid on for 60 mins at 160 degC, before smothering in BBQ sauce and crisping up directly over the coals for another 5 minutes per side. I checked the chicken was cooked through, for me 65-70deg C is perfect in the thickest part of the thigh.
Carve up the moist meat and crisp skin in thick slices, I served mine with asparagus wrapped in chorizo and cooked on the BBQ and slaw.
Cheers
Marcus