Spatchcocked Chicken Under a Brick
Website
Source URL: www.eatingwell.com
Course: Main Courses
Reviews
1 reviews,
average rating 5.0 / 5
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Have done this twice now -- it's is a super way to cook a chicken on grill. Spatchcocked, it's weighed down by two bricks (not a single one). The skin is crispy and very edible (I'm not a big skin fan.(
The recipe has you rub olive oil, salt, and pepper under the skin. You can add a good dose of any other flavoring you prefer.
The bbq chef reports that the second side is done in 10-15 minutes (rather than 28-30), but this could be because our chickens have been slightly smaller than the recipe a... Read more
The recipe has you rub olive oil, salt, and pepper under the skin. You can add a good dose of any other flavoring you prefer.
The bbq chef reports that the second side is done in 10-15 minutes (rather than 28-30), but this could be because our chickens have been slightly smaller than the recipe a... Read more