Spatchcocked Grilled Chicken

From the creator

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 te

Published 2016-05-14 · Watch on YouTube ↗
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