Dangerous Duos: Spatchcock Chicken
EQUIPMENT
Charcoal Grill
Lump Charcoal
Wood Chunks (apple or cherry)
Baking Sheet
Kitchen Shears
BBQ Gloves
Meater Probe
Basting Brush
INGREDIENTS
1 Whole Chicken (about 4-5 lbs)
2 tbsp Olive Oil
INSTRUCTIONS
Prepare the Chicken:
Rinse the chicken under cold water and pat dry with paper towels.
Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Save the backbone for making stock, if desired.
Flip the chicken over and press down on the breastbone to flatten the bird.
Season the Chicken:
Rub the entire chicken with olive oil to help the seasonings adhere.
Generously apply Ranch & Rifle's R.B.J. seasoning blend on all sides of the chicken, then let chicken sit for 5 minutes.
After 5 minutes, the first layer of seasoning should have adhered and it’s time to apply Ranch & Rifle's The A.P. seasoning blend to all sides (including the underside) of the chicken.
Prepare the Big Green Egg:
Fill the firebox with lump charcoal and light it. Allow the charcoal to burn until it's covered with white ash.
Add a couple of wood chunks for smoking.
If you have a Big Green Egg, set up indirect cooking by placing the plate setter (convEGGtor) with the legs up.
Place a drip pan on the plate setter and add the grill grate on top.
Stabilize the temperature at 275°F (121°C).
Insert the Meater Probe:
Insert the Meater Probe into the thickest part of the breast, ensuring the probe is not touching any bone.
Connect the probe to the Meater app and set the target internal temperature to 165°F (74°C).
Smoke the Chicken:
Place the spatchcocked chicken on the grill grate, skin side up.
Close the lid and smoke the chicken until it reaches an internal temperature of 165°F (74°C). This should take about 2.5 to 3 hours.
Monitor the temperature using the Meater Probe and the app.
Finish and Serve:
Once the chicken reaches the target temperature, carefully remove it from the grill and let it rest for 10-15 minutes.
Carve the chicken into pieces and serve with your favorite sides.
Tips:
Baste the chicken with melted butter or olive oil halfway through the cooking process for extra moisture and flavor.
To achieve crispy skin, you can increase the temperature to 375°F (190°C) for the last 15-20 minutes of cooking, but watch closely to prevent burning.
Enjoy!
