Spatchcock Chicken

[Jeff Lebowski]

Having achieved a little success with ribs on my Traeger, my next foray is chicken. Chicken is one of the easiest things to do on the Traeger if you want to keep things simple. I like to buy a bag of boneless, skinless thighs, add some rub, and just throw them on @ 350 degrees. Takes about 25 minutes. Quick and easy and the flavor is good, but I want to broaden my horizons. Maybe beer can chicken (although I understand the beer can thing might be a hoax), wings, and some variations on whole chicken.

I bought two chickens today and I am going to try the spatchcock method tomorrow night (DT has posted a few picks of chicken done this way).



Google shows a variety of cooking methods, but it appears that if you want a non-rubbery, thin and crispy skin, you need to cook at a high temp (375 or better). I am shooting for something like this:



DT, CJF, others: any suggestions? DT, what temp do you cook with on your BGE when you cook spatchcock chicken?

Also, what temp do you recommend? I typically pull off when breast is 170, but I am increasingly convinced that might be too long. If I cook at a high temp, it may be better to pull at 160 or so and let it sit for 20-30 minutes to equilibrate.

[Drunk Tank]

Having achieved a little success with ribs on my Traeger, my next foray is chicken. Chicken is one of the easiest things to do on the Traeger if you want to keep things simple. I like to buy a bag of boneless, skinless thighs, add some rub, and just throw them on @ 350 degrees. Takes about 25 minutes. Quick and easy and the flavor is good, but I want to broaden my horizons. Maybe beer can chicken (although I understand the beer can thing might be a hoax), wings, and some variations on whole chicken.

I bought two chickens today and I am going to try the spatchcock method tomorrow night (DT has posted a few picks of chicken done this way).



Google shows a variety of cooking methods, but it appears that if you want a non-rubbery, thin and crispy skin, you need to cook at a high temp (375 or better). I am shooting for something like this:



DT, CJF, others: any suggestions? DT, what temp do you cook with on your BGE when you cook spatchcock chicken?

Also, what temp do you recommend? I typically pull off when breast is 170, but I am increasingly convinced that might be too long. If I cook at a high temp, it may be better to pull at 160 or so and let it sit for 20-30 minutes to equilibrate.

This is just about the only way I'll do whole chickens anymore. I cook them between 350-375. You can also start them skin side down if you want to help crisp up the skin.

[Jeff Lebowski]

This is just about the only way I'll do whole chickens anymore. I cook them between 350-375. You can also start them skin side down if you want to help crisp up the skin.

Actually, with the Traeger I think the top side is just as hot or hotter due to pan and the convection.

At what temp do you pull them?

[CJF]

I love cooking chicken this way. DT's food porn pics got me hooked. My butcher will even prepare them for me so it is easier than regular whole chicken. I cook at about 325 so there is a little more smoke flavor and I pull them off at 160 and then tent for 15 minutes.

[Jeff Lebowski]

I love cooking chicken this way. DT's food porn pics got me hooked. My butcher will even prepare them for me so it is easier than regular whole chicken. I cook at about 325 so there is a little more smoke flavor and I pull them off at 160 and then tent for 15 minutes.

Cool.

Do you coat them in olive oil before applying the rub or just go straight with the rub?

And I assume you put rub on both sides of the chicken, eh?

[CJF]

Cool.

Do you coat them in olive oil before applying the rub or just go straight with the rub?

And I assume you put rub on both sides of the chicken, eh?

I just looked at my notes. I do 325 until 130 to 135 and the turn it up to 375 to crisp things up. Usually only a few minutes to get to 160. I do put a very thin coat of evo and only put rub on the meat side. I cook them bone side down like in the pictures you posted. I don't bother putting rub on the down side.

[Jeff Lebowski]

I just looked at my notes. I do 325 until 130 to 135 and the turn it up to 375 to crisp things up. Usually only a few minutes to get to 160. I do put a very thin coat of evo and only put rub on the meat side. I cook them bone side down like in the pictures you posted. I don't bother putting rub on the down side.

Thin coat of evo? What is that?

Edit: extra virgin olive?

[CJF]

Thin coat of evo? What is that?

Edit: extra virgin olive?

Yep. Sorry, I'm lazy.

[Jeff Lebowski]

Photo time.

I watched a youtube video on how to cut out the backbone, ribs, etc. I was wishing I had some poultry shears, but I used a long, serrated Cutco knife and it sailed through the bones like butter. Super easy. This is the underside.



Patted off the moisture with a paper towel, put on some olive oil and added the rub. I had two chickens so I did one with my general purpose rub (Paul Kirk Rub) and one with John Henry Apple Jerk Chicken Rub. This is the Apple Jerk one:



Cooked at 350 deg until it was 130 inside and then kicked up to 375 until the breast was ~163. Then I pulled off the grill and tented for 15 minutes.

Both birds were about right in terms of doneness. The dark meat was done but probably would have been OK with a little more cooking. Breasts were perfect; moist and tender.

The bird with the Paul Kirk Rub came out black (I won't shock you with the photo) so we had to peel and toss the skin. Lesson learned: DON'T USE A RUB WITH A SUGAR BASE FOR THIS KIND OF COOKING. The bird with the Apple Jerk Rub turned out perfect. Here is a close-up (thigh):



Super easy technique. I will just stick with Apple Jerk next time. It is a great rub (thanks, DT).

[Drunk Tank]

That looks delish! Great Job JL!

[CJF]

That looks delish. Where did you get the apple jerk rub? That sounds incredible. I love jerk chicken. Jamaicans know how to make a mean bird.

[Jeff Lebowski]

That looks delish. Where did you get the apple jerk rub? That sounds incredible. I love jerk chicken. Jamaicans know how to make a mean bird.

John Henry brand. DT recommended it a year or so ago. I couldn't find any locally (didn't look too hard - you might be able to find it) so I ordered some directly from the manufacturer.

http://www.johnhenrysfoodproducts.com/newproducts.aspx?cat=wood%20flavor

Looks like there are quite a few places that sell it online.

[CJF]

John Henry brand. DT recommended it a year or so ago. I couldn't find any locally (didn't look too hard - you might be able to find it) so I ordered some directly from the manufacturer.

http://www.johnhenrysfoodproducts.com/newproducts.aspx?cat=wood%20flavor

Looks like there are quite a few places that sell it online.

Thanks. I'll check it out.

[Surfah]

John Henry brand. DT recommended it a year or so ago. I couldn't find any locally (didn't look too hard - you might be able to find it) so I ordered some directly from the manufacturer.

http://www.johnhenrysfoodproducts.com/newproducts.aspx?cat=wood%20flavor

Looks like there are quite a few places that sell it online.

I actually don't like jerk chicken but you and others have raved about it. How jerky is this jerk?

[Jeff Lebowski]

I actually don't like jerk chicken but you and others have raved about it. How jerky is this jerk?

I am normally not a big fan of jerk chicken, but I really like this rub. Has a nice kick to it, but not overpowering.