I do quite a bit of grilling and have never made chicken this way, so I decided to give it a try this weekend. I made it according to directions (including rub recipe) and cooked it indirect at 450 (as she mentioned ) (not 350 as on directions). I also made (the night before) the whiskey peach BBQ that was linked on the direction page and basted it on the chicken the last 15 minutes of grilling time. I can honesty say that this is definitely in my top 5 chicken recipe keepers (and I have quite a few). What a great recipe! The rub was perfect for this chicken and we all felt that the peach whiskey sauce, put it on a whole other level. Some of us were even using it as a dipping sauce. Now a few things to be noted, the sauce is a bit thick, even at room temp, so using a brush to baste needs a light touch as to not remove the rub. Hindsight, I should have tried heating it up again, as that may have made it easier. But once it began cooking in, it blended well. Also, keep a watchful eye on so the chicken doesn't burn when you put in on direct heat towards the the end.
The skin does look burnt. Maybe get it closer to 160 degrees then put directly over the coals for the char. Best part about backyard grilling is improving each time. This helped me for sure.
I don't understand how you only have 22.5 K subscribers....easily one of the top 5 bbq chefs on RUclips. Very informative, very interesting and a great personality....and Todd is funny and great too! Keep going, your channel will take off soon.
I'd never made spatchcock chicken before this recipe, and now it's my go-to for chicken. Super informative and helpful video and the chicken is perfectly juicy every time!
I don't. It greatly increases the risk of cross contamination and isn't required. Unless you're referring to a "wash" that adds flavor! Usually a cultural thing when referred to in that way. That's different, and more akin to a brine and I have several recipes where I do just that.
I would use regular paprika instead of smoked paprika since you're getting a lot of smoke flavor from the BBQ. Too much smoke flavor can overpower a dish.
No. You really don't need them when you're just cooking at home for your family like I am. Stop using gloves for every single cook. The less crap we fill the landfills with, the better.
While there are many ways to cook a chicken, cooking it at 450 will produce a moist chicken with crispy skin. I've done it many times on my Kamado, results are wonderful.
I guess me and countless other people aren't in our right minds then. I agree that it's a risk and we don't do it anymore, but it can be mitigated with proper attention paid and proper fire safety steps taken.
I do quite a bit of grilling and have never made chicken this way, so I decided to give it a try this weekend. I made it according to directions (including rub recipe) and cooked it indirect at 450 (as she mentioned ) (not 350 as on directions). I also made (the night before) the whiskey peach BBQ that was linked on the direction page and basted it on the chicken the last 15 minutes of grilling time. I can honesty say that this is definitely in my top 5 chicken recipe keepers (and I have quite a few). What a great recipe! The rub was perfect for this chicken and we all felt that the peach whiskey sauce, put it on a whole other level. Some of us were even using it as a dipping sauce. Now a few things to be noted, the sauce is a bit thick, even at room temp, so using a brush to baste needs a light touch as to not remove the rub. Hindsight, I should have tried heating it up again, as that may have made it easier. But once it began cooking in, it blended well. Also, keep a watchful eye on so the chicken doesn't burn when you put in on direct heat towards the the end.
You have one of the best BBQ channels on RUclips. Your recipes and techniques are the best. Keep em coming!
The skin does look burnt. Maybe get it closer to 160 degrees then put directly over the coals for the char. Best part about backyard grilling is improving each time. This helped me for sure.
looked very good! stayed nice and juicy, and a great cook on the skin. Thank you for showing us how to make a delicious Chicken!
Made this recipe to a tee. Absolutely perfect results. May never grill chicken any other way.
I don't understand how you only have 22.5 K subscribers....easily one of the top 5 bbq chefs on RUclips. Very informative, very interesting and a great personality....and Todd is funny and great too! Keep going, your channel will take off soon.
I'd never made spatchcock chicken before this recipe, and now it's my go-to for chicken. Super informative and helpful video and the chicken is perfectly juicy every time!
Great job! Imma bout to do the same, but I’m doing Peri Peri
I was gonna comment saying "you should be on food network"...But then I just saw you are! YAY!!!😍
After I prep my chicken got my pellet smoker going I go check my phone seen you posted this video see how it turns out tonight 🐓
Thank you for the recipe and the video
Looks very nice, Enjoy now
I loved mine too, Thanks
Another great recipe !👏👍
Great video. What do you not wash you chicken?
I don't. It greatly increases the risk of cross contamination and isn't required.
Unless you're referring to a "wash" that adds flavor! Usually a cultural thing when referred to in that way. That's different, and more akin to a brine and I have several recipes where I do just that.
Looks great! I'll have to give it a try. Do you ever tent chicken with foil loosely or just let it rest without tenting?
I wouldn't. It will tend to make the skin moist.
So happy I’ve found you. Can’t wait to interview you this Wednesday. ❤️
Give that backbone straight to the dogs. They love it!
Hey grill... any way of purchasing a grill top like yours for my weber 57😁
Todd, i was getting seasick from the camera movements.. J/k! LOL nice chicken Suzie!
What if I don't have a Todd for step 5?
What kind of shears do you use mine broke and I need to do a turkey that way
I use Shun! amzn.to/389CgEy
Delicious
I hope this is okay to do.
**Dry Rub Seasoning Recipe:**
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 2 teaspoons black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried garlic
- 1 teaspoon dried onion
- ½ teaspoon cayenne pepper
- Zest of 1 lemon
Let's get started.
Ooooops, I forgot to tuck in the wingtips, so, they're a bit more crispy than planned 😬
Shouldn’t you sear first and then slow cook second?
I'm doing Caribbean jerk spatchcock Chicken on the grill today for Thanksgiving. Can you tell me what model of Weber grill you have
I think this is a 22" Weber performer Deluxe
I've got a couple! The kettle is a 22" Performer, and the gas grill is a Genesis. I've got a couple other stand-alone 22" kettles as well.
I would use regular paprika instead of smoked paprika since you're getting a lot of smoke flavor from the BBQ. Too much smoke flavor can overpower a dish.
What is the name of that grill grate I need
In this video you stated the cooking temperatures is 450F. On the written recipe on the website it says 350F
Where do you get that cast iron grill grate for your weber?
It's a company called The Burn Shop!
@@Heygrillhey thanks Susie 😊
The video says to cook at 450 but the written recipe in the link says 350. Which is best?
450 Indirect is correct.
thats burnt
I say "spatchpeckered". Sounds a little more proper.
One word. Gloves.
No. You really don't need them when you're just cooking at home for your family like I am. Stop using gloves for every single cook. The less crap we fill the landfills with, the better.
It's burnt.
not burnt it's the coal that makes it black, it add a different flavour
@@ridwan9610 Its definetly burnt.
Are you using the coal as a crayon?
@@ridwan9610 no, it’s burnt…
Just say you don't like BBQ!
450 deg. seems a bit high to cook chicken.
While there are many ways to cook a chicken, cooking it at 450 will produce a moist chicken with crispy skin. I've done it many times on my Kamado, results are wonderful.
Is it the *indirect* nature of the heat that keeps it moist ?
@@windvale Yes, if you cooked it over direct heat the whole time it would end up a burnt mess
no one in their right mind would cook on a second floor wooden porch!
I guess me and countless other people aren't in our right minds then. I agree that it's a risk and we don't do it anymore, but it can be mitigated with proper attention paid and proper fire safety steps taken.
Burnt skin
Burnt skin.
Looks dry
I’m hungry!! Food food food
Production value is fantastic too!