16
Nov
Put the chicken on the grill cut side down with the breast side closest to the heat. Using sturdy kitchen shears cut along one side of the backbone from top to bottom.
In a medium-size bowl combine the hoisin sauce garlic soy sauce teriyaki sauce mirin vinegar fish sauce orange juice sesame oil sriracha ginger Chinese five spice and ground mustard.
Asian spatchcock chicken recipe. In a medium-size bowl combine the hoisin sauce garlic soy sauce teriyaki sauce mirin vinegar fish sauce orange juice sesame oil sriracha ginger Chinese five spice and ground mustard. If cooking in the oven preheat it to 210C and take the chicken out of the fridge to come to room temperature. Cook the chicken on a rack over an oven tray for about 45 minutes or until its done.
A slashed chicken will take a little less time perhaps 30 to 35 minutes. If cooking on the barbie heat to high and start with the chicken skin side down. Cook for about 10 minutes covered before.
Put the chicken on the grill cut side down with the breast side closest to the heat. Close the grill and cook for 15 minutes. Flip the chicken then rotate it so the legs are closest to the heat.
Cover and cook for another 10 minutes then check the chickens temperature by inserting a thermometer into the thickest part of the breast. Continue grilling until the temperature reads 165 degrees moving the chicken around as needed to ensure the skin doesnt burn. Spatchcock chicken was my first cook on a Kamado Joe.
The simplicity of the method combined with the fantastic outcome is what sold me on ceramic cooking. In a food processor or blender process garlic and ginger until you get a paste. Add garlic ginger paste and all of the other marinade ingredientsinto a large zip-lock bag.
Zip it and mix until combined. Place chicken into zip-lock bag zip it and spread marinade all. Spatchcock Chicken is a tasty delicious and inexpensive way to BBQ a whole chicken.
This versatile recipe has fantastic flavor. Set the chicken breast side down on a cutting board. Using sturdy kitchen shears cut along one side of the backbone from top to bottom.
Repeat the cut on the other side of the backbone then remove and discard or save for broth the backbone. Spread the sides of the chicken opening it like a book and flattening it as much as possible. Flip the chicken breast side up then use your hands to press.
Preheat the oven to 400. Using poultry shears cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and.