Butterfly Chicken
Today we’re gonna do a Butterfly chicken better known as spatchcock chicken in some parts. This method of smoking the chicken is one that involves a little faster cooktime than simply smoking a whole chicken the traditional way. The items we’ve used in demonstration are as follows.
1) Chicken
2) Olive Oil
3) Pepper (Black)
4) Paprika
5) Parsley
6) Garlic Powder
7) Onion Powder
8) Sea Salt
9) Huck’s House Season (You can use any of your favorite meat rub)
First things first, we need to bone our chicken with scissors or a sharp knife then we place our whole chicken on a flat surface, breast-side up, and press down with a little force until your chicken looks like below
We then begin to add our items listed above in numbers 1-6
Make sure you add the Pepper, Paprika, Parsley, garlic, onion powder and the sea salt on the other side
***At this point, we place the meat into the fridge and let it sit overnight.
***The next day take out of the fridge and place the olive oile and seasoning again.
***Fire up the grill using your own or our 2 preferred methods #1 or #2
***For this cook we used Fire King Lump charcoal and Apple and oak chunks for great flavor
***We also advise keeping your grill between 275-300 degrees for this cook.
Place the chicken on the grill breast-side down first like so
After 30min. flip the chicken on the other side and place your temperature probe in the breast and record your temp
Leave on the grill for another 30min. or until the breast gets 160 degrees
As always, if you have any questions about this or anyone of our other posts, please post comments below or on our forums HERE