Posted on Tuesday, June 19th, 2018
The spatchcock technique is hands down the best way to cook chicken. Spatchcock chicken is when the bird is split, then flattened. Flattening the bird allows for even heat distribution cutting the cooking time in half. No more dry chicken. It’s fast, easy and delicious.
Spatchcocking chicken exposes the skin to higher temps resulting in the perfectly crispy skin. For beautiful color and flavor, Big Poppa seasons his chicken with his Big Poppa Smokers Desert Gold Seasoning – a delicious blend of bold Mediterranean spices.
Quick tip: You can spatchcock any bird. Try this technique on your Thanksgiving turkey, it’s sure to be a hit with your family.
Course: Main Dish Cuisine: American Prep Time: 15 min Cook Time: 1 hr Servings: 10-12
2 whole fresh farm chickens
1 cup of Big Poppa Smokers Desert Gold Seasoning
1 stick of pure Irish butter
Preheat grill/cooker 250-275F
Using kitchen shears to remove the remaining tail meat
Using kitchen shears remove the spine of the chicken. You should be able to open up the chicken
Open up chicken and turn it over. Use your arms to apply pressure to the chest of the chicken until you hear the cartilage crack
Using kitchen shears cut off any excess skin
Season chickens liberally with Big Poppa Smokers Desert Gold Seasoning
Place chicken on grill/cooker. Cook in indirect heat
Cook each side for 30 minutes. Turn as needed
Baste chicken with Desert Gold Butter(see below for recipe) halfway during the cook. Keep basting during cook if desired
Take chicken off grill/smoker
Baste with more Desert Gold Butter once chicken is sliced/carved
Squeeze lemon over sliced/carved chicken and serve
Desert Gold butter directions:
Melt butter in a pot
Pour melted butter into a bowl
Add Big Poppa Smokers Desert Gold Seasoning to melted butter and whisk