Spatchcock Chicken

ZBQ · April 30, 2007

1. Ingredients
2. Back bone removed
3. Ribs removed and tenderized so marinade penetrates further
4. Ready for marinade (3 hrs.)
5. Going on kettle w/Royal Oak lump and a chunk each of cherry and pecan for smoke. Legs and thighs toward heat.
6. Coming off kettle
7. Resting for 15 minutes under foil
8. Plated up with pasta salad and grilled sweet onions.

Zana · April 30, 2007

Now that sounds delicious. (She says as she racks her brains to remember if there is a whole chicken in the freezer for tonight.) What are you using for a marinade?

ZBQ · April 30, 2007

All the ingredients for the marinade are in the first pic.

duajones · April 30, 2007

Quote:

Originally Posted by ZBQ

All the ingredients for the marinade are in the first pic.

The pic is kind of dark, could you be more specific as to the marinade ingredients, Id love to try it

ZBQ · April 30, 2007

Sure!

Balsamic vinegar 1/4 cup
Sicilian Extra Virgin Olive Oil 1/4 cup
Penzeys Italian dressing base 1 Tbs.
Penzeys ground celery seed 1 tsp.
Penzeys ground lemon peel 1/2 tsp.
Lemon Juice
Lime Juice
Kiwi peeled and mashed up with a fork.

Combine all in a gallon zip lock and put chicken in to marinate. Rinse bird before putting on grill. I just spinkled the skin with Chicago Steak Seasoning from Penzeys and some Smoked Spanish Paprika.

Any more question just ask.

I think the pic will clear up if you click on it again to enlarge it once it opens up.

i.e. Click on thumbnail 1st, then click on enlarged pic 2nd.

April 30, 2007	#3
ZBQ Tomatovillian™ Join Date: Mar 2006 Location: Southern Ohio Posts: 170	All the ingredients for the marinade are in the first pic. __________________ "To wander this country and this world looking for the best barbecue — and never actually finding it would be a life well spent, a delicious journey in which enlightenment comes with the search — not the arrival." - Anthony Bourdain

April 30, 2007	#5
ZBQ Tomatovillian™ Join Date: Mar 2006 Location: Southern Ohio Posts: 170	Sure! Balsamic vinegar 1/4 cup Sicilian Extra Virgin Olive Oil 1/4 cup Penzeys Italian dressing base 1 Tbs. Penzeys ground celery seed 1 tsp. Penzeys ground lemon peel 1/2 tsp. Lemon Juice Lime Juice Kiwi peeled and mashed up with a fork. Combine all in a gallon zip lock and put chicken in to marinate. Rinse bird before putting on grill. I just spinkled the skin with Chicago Steak Seasoning from Penzeys and some Smoked Spanish Paprika. Any more question just ask. I think the pic will clear up if you click on it again to enlarge it once it opens up. i.e. Click on thumbnail 1st, then click on enlarged pic 2nd. __________________ "To wander this country and this world looking for the best barbecue — and never actually finding it would be a life well spent, a delicious journey in which enlightenment comes with the search — not the arrival." - Anthony Bourdain Last edited by ZBQ; April 30, 2007 at 07:21 PM. Reason: typo

April 30, 2007	#2
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Now that sounds delicious. (She says as she racks her brains to remember if there is a whole chicken in the freezer for tonight.) What are you using for a marinade?