Orange Glazed Grilled Spatchcock Chicken

Diets

Gluten free
Paleo

Ingredients

Meat
- 4 lbs Roasting chicken

Produce
- 4 tsp Basil, dried
- 1 tbsp Garlic powder
- 1 Lime, squeezed
- 1 Orange, Squeezed
- 1 tbsp Thyme, dried

Canned Goods
- 1/2 cup Chicken broth

Condiments
- 2 tbsp Honey, local

Baking & Spices
- 1 tbsp Chili powder
- 1 tbsp Pepper
- 2 tsp Salt

Oils & Vinegars
- 1/3 cup Olive oil

Nuts & Seeds
- 1 tbsp Cumin

Time
Cook: 1H
Total: 1H

Found on thymetocreate.com

Description

var hupso_services_t=new Array(Twitter,Facebook,Google Plus,Pinterest,Tumblr,StumbleUpon,Reddit,Email,Print);var hupso_background_t=#EAF4FF;var hupso_border_t=#66CCFF;var hupso_toolbar_size_t=small;var hupso_twitter_via = thymetocreate1;var hupso_image_folder_url = ;var hupso_twitter_via=thymetocreate1;var hupso_url_t=;var hupso_title_t=Orange Glazed Grilled Spatchcock Chicken;Orange Glazed Grilled Spatchcock Chicken Here in Connecticut, we are having another beautiful day (if you like it hot like I do). This is the type of day I find to be just too nice to be inside. So why not create a recipe for the grill? Yesterday, I pulled a whole chicken from the freezer. What do I do with this bird? Why not try something completely new? Perhaps, Spatchcock Chicken? Butterflied (Spatchcock) Chicken Spatchcock? What’s That? If you haven’t realized it, I like to try different things when it comes to food and cooking. After browsing some chicken recipes on Pinterest, I decided to try a spatchcock chicken. This is essentially a bird that has been butterflied to allow it to cook flat. When your spatchcock, you remove the spine (and sometimes keel or breastbone) of the bird. The result is a crispy bird that cooks much quicker. Today was my first time attempting this. Feel free to follow along with me as I do this. Removing Backbone from Chicken Spatchcock Steps How do I remove the backbone you might wonder. After researching techniques, I opted to use a sharp pair of cooking shears (scissors). Start by placing your bird on its breast side. Cut along one side of the backbone (I start at the bottom cavity and use the skin at its tail as a handle) working your way to the other end and then do the same on the other side. This will allow us to remove the backbone. (You can keep the bones for broth). Flip the bird over so that the breast side is now facing you. Press down on the bird using the heels of your hand to flatten it. We are now going to remove the breast bone also called the keel bone. With the wings facing toward you, look for the white spot. Using a paring knife (or scissors) notch this area out. You can now use your fingers to free the bone by running them down it on each side. Refer to the pictures. Often you can remove this bone in one piece, mine broke but no worries. For more detail, check out the following link. I followed these instructions. Keel Bone Removed http://www.virtualweberbullet.com/butterflychicken.html Please note, I have also read that sometimes your butcher will do this for you. I plan to check out whether my market will do this for me next time. Chicken Marinade With my bird flattened, I began to focus on flavor. I wanted something with a little citrus and a little spice. I created a marinade with lime, orange, oil, and seasonings. I ensured that both sides were thoroughly coated and then allowed it to marinade for an hour or so. Citrus Marinade Grilling Spatchcocked Chicken Ok, so our bird has marinaded, now what? Light your grill and turn to high with it closed to preheat. This should take about 10 minutes. We are going to cook the bird ove indirect heat for 45 minutes with the other side on high. This is important: keep it closed and leave alone. 45 minutes have passed and you followed directions and left it alone. Your bird should be crispy and ready to flip so that the breast side is up. Cook on indirect heat for another 15 minutes. You should now have a juicy, crispy chicken that is ready to eat. My husband exclaimed that this could be the best chicken he has ever had! Chicken on a Platter var hupso_services_t=new Array(Twitter,Facebook,Google Plus,Pinterest,Tumblr,StumbleUpon,Reddit,Email,Print);var hupso_background_t=#EAF4FF;var hupso_border_t=#66CCFF;var hupso_toolbar_size_t=small;var hupso_twitter_via = thymetocreate1;var hupso_image_folder_url = ;var hupso_twitter_via=thymetocreate1;var hupso_url_t=;var hupso_title_t=Orange Glazed Grilled Spatchcock Chicken;{@context:http:\/\/schema.org\/,@type:Recipe,name:Grilled Spatchcock Chicken,author:{@type:Person,name:Gina},datePublished:2016-07-21 19:23:07,image:https:\/\/i2.wp.com\/thymetocreate.com\/wp-content\/uploads\/2016\/07\/DSC8264.jpg?fit=3648%2C5472&ssl=1,description:,recipeCategory:Dinner,recipeCuisine:American} Grilled Spatchcock Chicken Print Recipe CourseDinner, Entree, Supper CuisineAmerican Grilled Spatchcock Chicken Print Recipe CourseDinner, Entree, Supper CuisineAmerican Share this Recipe Like this:Like Loading... Related

Ingredients

4 Pounds Roasting Chicken
1 Orange, Squeezed
1 Lime, Squeezed
1 Tablespoon Pepper
2 Teaspoons Salt
1 Tablespoon Garlic Powder
1 Teaspoon Basil, Dried
1 Tablespoon Thyme, Dried
1 Tablespoon Basil, Dried
1 Tablespoon Cumin
1 Tablespoon Chili Powder
2 Tablespoons Local Honey
1/3 Cup Olive Oil
1/2 Cup Chicken Broth

Directions

Thaw your chicken if needed. Remove giblets if included. Pat chicken dry. Place on working surface and prepare to cut out back bone. Using sharp scissors begin to cut on one side of the back bone as close as possible. Once you have cut all the way across start on the other side of the spine. When you get to the end, it should be completely removed. Once the spine is removed, use the heals of your hands to flatten. Turn over so that you are looking at the inside of the chicken and the wings are facing you. Notch out the white cartilage using a knife or scissors. Next, slide your fingers along each side to separate out the bone. Once this bone os removed, your chicken should lie flat. Move it to a pan to marinade. Marinade chicken for 1-2 hours. (Save marinade for a reduction sauce.) When close to cooking time, preheat grill on high for 10 minutes. Once hot, turn off one side of the grill. Place chicken breast side up on indirect heat. Keep the lid closed for 45 minutes. No peeking! Once 45 minutes are up, flip your chicken so that the breast side in now face down on the indirect heat. It should take about 15 minutes to hit 165 degrees. Allow to rest for 5 minutes. 165 is the recommended temperature for safely eating a whole chicken. During the last 15 minutes pour marinade into a sauce pan. Bring to a boil. Ad chicken broth and honey. Reduce by 1/3. Serve with chicken.

Serves:
Cook Time: PT1H0M
TotalTime: PT1H0M