Food

Spatchcocked Grilled Chicken



SPATCHCOCKED GRILLED CHICKEN
Servings: 4-6

INGREDIENTS
1 Whole Chicken
1 tablespoon black peppercorns, whole
1 tablespoon mustard seed, whole
1 tablespoon coriander, whole
1/2 gallon water
1 cup kosher salt
¾ cup light brown sugar
1 teaspoon red chile flake
1 ounce Ginger, fresh sliced thin (1/8”)
2 Lemons
10 sprig Thyme

PREPARATION
1. In a stock pot over medium heat, toast peppercorns, mustard, and coriander seeds, 1-2 minutes.
2. Add water, salt , sugar, red chile flake, and ginger.
3. Turn the heat up to high and bring brine to a full boil, stirring occasionally to completely dissolve the salt and sugar.
4. Once the brine has come to a boil, remove it from heat and add lemons, lemon rinds, and thyme. Steep for at least 15 minutes. (can add ice to quickly cool down the brine)
5. Remove the chicken from its packaging, and wash with very cold water. Dry thoroughly.
6. Place chicken on cutting board skin side up, with legs facing away from you. Remove excess skin around neck
7. Remove the wishbone by scoring along either side of the bone and removing it from the top of the bone with fingers.
8. Flip the chicken over so it’s spine is facing up and legs are facing toward you. Pop the leg joints out of socket at the “hip.”
9. Cut along both sides of the spine from neck to the hip, using an “E brake cut” while holding the knife in pistol grip position.
10. While still maintaining the pistol grip knife hold, twist the tip of the knife into each hip joint to cut the tendon holding the thigh to the bone.
11. Remove spine and set aside
12. Switch to a normal knife grip and score lightly down the length of the keel bone (the bone that holds the breasts together). Pop the keel bone out by running your thumbs down either side to pull away from the membrane. Avoid tearing the breasts.
13. Remove any excess skin around thighs and visible glands around the neck.
14. Place spatchcocked chicken into chilled brine. Brine at least 4-6 hours, ideally 24.
15. Preheat grill to medium high.
16. Remove chicken from brine and dry completely. Spray skin side with vegetable oil spray.
17. Grill skin side down, rotating and repositioning to evenly crisp skin.
18. When skin is crisped, flip skin side up and continue cooking until the internal temperature at the deepest part of the breast registers 165? F / 75? C
19. Let rest 15 – 20 minutes before carving and serving.

Music provided by Warner Chappell Inc. Used with permission

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Arka Chakrabarti
Guest
Arka Chakrabarti

The chef is really hot?

Bridgette Clark-Dancer
Guest
Bridgette Clark-Dancer

that chicken is not done!!!!!! undercooked – omg.

Joshua Chin
Guest
Joshua Chin

Love this vid so much. ?

Elice Osei
Guest
Elice Osei

This guy is amazing:)

8itreven
Guest
8itreven

he kinda sounds like tom hanks

No.
Guest
No.

1:02 ewww that thing looks like a dick

T Stanton
Guest
T Stanton

Oyster muscle? Keel bone? Wow I thought I knew chicken :-/

T Stanton
Guest
T Stanton

Oyster muscle? Keel bone? Wow I thought I knew chicken :-/

RadicalBeast
Guest
RadicalBeast

Does anyone realize that it looks like a penis at 0:57

Vanessa  Shantae
Guest
Vanessa Shantae

I Wanna spatchcock Chris Brown

Jordan Long
Guest
Jordan Long

Umm he didn't season that chicken enough.

Charlise Cooke
Guest
Charlise Cooke

1:24 that chicken looks like it has to pee.

cookies gaming
Guest
cookies gaming

I have no idea what he talking about the bone

Tai Thang Cong
Guest
Tai Thang Cong

Spatch-cock
Heheheh?

kaixing's
Guest
kaixing's

Seems technical

Ryno D
Guest
Ryno D

Fantastic video, how about a slow-mo vs. super fast? I'm trying to learn here 🙂

No Name••
Guest
No Name••

Who knew white people could season chicken :0000

Nikola Gamer
Guest
Nikola Gamer

I spatchcock chickens daily ?

amelia putri
Guest
amelia putri

can be replaced with lime

daisyjsore
Guest
daisyjsore

YOU DONT WASH CHICKEN FFS THIS IS STRESSING ME OUT

Danisnotontop
Guest
Danisnotontop

I spatchcock yo mum

Filthy Chuchesta
Guest
Filthy Chuchesta

Ma name a chef!!!!

Scuba Mike
Guest
Scuba Mike

I've been using a meat cleaver to take the back bone out, I'll try and save the oyster muscle now, thx

Samantha Woolley
Guest
Samantha Woolley

i usually dont like chicken but i showed my dad and we did it( without the brine) and it tasted amazing .and i hate chicken. i would definitely recommend

Muhammed Emin Arangül
Guest
Muhammed Emin Arangül

nice video, bad voice

Anna K
Guest
Anna K

lol that doesnt work, what you're doing there. its either a talk through long recipe or music supported quick video. dont mix and match

James Fielding
Guest
James Fielding

Servings: 1

markos apostolakis
Guest
markos apostolakis

why do you remove the wishbone?

Myro Ziah
Guest
Myro Ziah

1 cup of salt???

Wutsizface
Guest
Wutsizface

Chicken on a gas grill is not barbecue. However, semantics aside, this looks really good.

wewe boy7777
Guest
wewe boy7777

nice

iamsyerah
Guest
iamsyerah

idk but this chick look sexy

Carol Viloria
Guest
Carol Viloria

its so tasty

The extremely basic Betty
Guest
The extremely basic Betty

Why is this video so satisfying to watch?

Mark Kasick
Guest
Mark Kasick

surprised you don't rinse it before it goes on the grill.

Zopir
Guest
Zopir

At last:

Oh (oh) yes (yes)

Mark Kasick
Guest
Mark Kasick

I tried this recipe. Brining for 24 hours the salinity is WAY too high. I will try it again with 1/2 the concentration, the combination of spices and ginger is pretty good. Final result was just too salty.

Abdulkader Babader
Guest
Abdulkader Babader

I tried that… Too F***ing salty… Too salty… Really really salty….. Just salty….. Waste of time…. Or just I don't know… Maybe it needs some adjustments