|Chicken leg quarter with french bread and white bean salad|
|Spatchcocked chicken after two days in the fridge|
I start by treating the chicken like another bird I like crispy, duck. I start by spatchcocking the bird, which is not only fun to say but a great way to flatten the bird out and keep you from overcooking the legs and wings. To spatchcock a chicken you have to remove the spine by cutting it out, slice the keel bone down the center or remove it completely, and tuck the wings and legs into slits you make in the skin to help hold the bird out flat. Spatchcock!
|My egg-like Charbroiler|
I use kosher salt to coat the inside
(underside) and skin (topside) of the bird to draw moisture out of the skin separating the layer of fat so it can render out for crispy skin. The salt also lightly cures the bird, adding flavor and moisture. Use a lot of salt because believe it or not this is what kosher salt was made for, and it will produce a juicer bird. Some folks say it is because the salt breaks down proteins in the meat, but however it works it works. After two days in the fridge on a rack over a sheet pan the skin looks a little papery and thin in spots but this means it is ready to go.
|Burning like a jet engine|
I use real charcoal because it is cheap, burns for longer, and makes everything just taste better. A bag of mesquite chunk charcoal is pretty reasonable at $3-4 for a 15lb bag. A little newspaper in my charcoal starter means I can quickly prepare the coals and don't have any lighter fluid taste in my food. Once the lumps are ashy looking they are good to go. Just keep an eye on them, because with all the oxygen they get in the starter the coal burns a lot faster than it does in your grill.
|Spatchcocked bird on the heat|
I let the chicken sit at room temperature for an hour or so to help reduce the cook time. If you throw chicken straight out of the fridge on the grill chances are you will burn the outside and have raw chicken on the inside. The grill is at about 400 f and I put down the lid to speed up the cooking time. Once it firms up a bit, five to ten minutes, I flip the chicken breast side down directly over the flame for a few minutes.
|Look at the skin crisping up|
After a about five minutes the skin is crisp and I flip it back over facing the breast towards the heat. This is where you have to keep and eye on it. I was aiming for a cook internal temperature of 160f, but 155f works just as well. Once it started looking ready I used my instant-read thermometer to check the breast and thighs. The nice thing about butterflying the bird like this is the bones help protect and cook the meat evenly. I brush a little sauce on the thick parts of the bird for a little char, because a little char can be a good thing. Once the temp is at 160 ferinheight your bird is done. I like to slather mine in BBQ sauce but the choice is yours.
|The final product|
Thanks for reading,