Don't let the name fool you!
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We all love grilled chicken...
Literally, everything in life is compared to the taste of chicken because it is universally delicious. The problem is that sometimes chicken can be plain and long to cook. Nothing special about it, takes hour to be done and leaves you wanting something else. No more! That is where this new recipes comes to break you out of your chicken slump!
RELATED ARTICLE: Are you looking for other chicken recipes?
Try out my new Grilled Spatchcock Chicken recipe cooked over white hot Cowboy Charcoal. Never heard of spatchcocking a chicken before??? Well is a really simple and expedites the grilling process. Basically, you will be removing the backbone of the bird in order to make it lay flatter. This is cause there to be less distance that the heat needs to penetrate creating a faster cooking bird. This is great news for fire cooks because chicken easily burns over open flame. Now you can cook a whole chicken in a lot less time with minimal charring. So make sure to try it out asap!
Want the perfect fire cooking equipment?
Yields: 3-4 Servings
Cook: 60 mins
Prep: 20 minutes
Equipment Needed: Cowboy Charcoal, grill, tongs, and shears.
Grilled Spatchcock Chicken Ingredients
- 1 whole chicken
- 2 tbsp of sea salt
- 2 tbsp of black pepper
- 2 tbsp of garlic powder
- 2 tbsp of smoked paprika
- 1 tbsp of dried oregano
- 2 tsp of dried rosemary
- Olive Oil
- In order to spatchcock the chicken, you will need to grab some meat shears or a boning knife. With the chicken lying breast down, remove the backbone by cutting it out. Once the backbone is removed, flip the chicken over, flay out and press down on the breast bone until it snaps into a flattened piece.
- Lather the chicken on both sides with olive oil. Season thoroughly on both sides with the herbs and spices listed above.
- Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push to one side of the grill for indirect grilling.
- With heat around 275-300F, place chicken on the opposite side of the fire with breast closest too the heat. Cover grill - if possible - a and let cook for 50-60 minutes or until the thickest part of the chicken is 165F.
- Once fully cooked, place chicken directly over coals with breast side down. Cook for 5 minutes in order to char up the skin.
- Carefully pull off grill and let rest for 10 minutes.
- Slice, serve and enjoy!
My recommended equipment for this cook!
Cowboy Hardwood Lump Charcoal
Cowboy Wood Chunks
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