Man Cave Monday: Spatchcocked Chicken on the Grill

From John Setlzer:

Every now and then I like to cook a whole chicken on the grill. Sometimes I just put them on as-is and other times I’ll ‘spatchcock’ the chicken so I can lay it fairly flat on the grill. When I cook a whole chicken, I typically cut the leg quarters off and use them as individual meals (since my girlfriend won’t eat chicken) and take them to work for dinner. I treat the breast meat like pulled pork and just pull it apart, vacuum seal it and save it until I’m ready to make a sandwich with it or just sauce it as another individual meal. At any rate, grilling a whole chicken on the charcoal grill is worthwhile. It doesn’t take long and the results are excellent.

This is also the first time I have ever brined a chicken before I cooked it. I brined this 5.5lb bird for about 4.5 hours prior to cooking. The brine recipe I used is as follows:

1 quart cold water
1/4 cup sea salt
1/4 cup brown sugar
1 teaspoon crushed black pepper
1 teaspoon onion powder
1 teaspoon garlic powder

This worked out rather well!

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  1. Hi Brian,

    Do yourself a favor and get out your digital scale and go metric.

    A 4% brine is 40grams per liter of water. Exactly. Volumetric salt measurements are a guess at best, as density varies.

    I do salmon and chicken at 4%, pork at 6%, and I always brine before I grill, without exception.

    Thanks for the post!

    ps: might want to check the video’s title field

  2. sry, should have said Hi John. At the bottom it says Author: Brian Henderson… didn’t think he looked like you! 😉

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