ITEMS COMMONLY USED - (affiliate links)
► CAMP CHEF WOODWIND PELLET GRILL
► CAMP CHEF VERSATOP 2x GRIDDLE
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► THEMOWORKS SIGNALS DIGITAL THERMOMETER
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To prepare your Spatchcock chicken, you will first of all need to remove the backbone by cutting it out with kitchen shears. Once the backbone is removed, press down on the breast to break the wish bone and flattening your chicken. Once spatchcocked, trim up any unwanted fat and other things you may not want to eat.
With your chicken spatchcocked, it's now time to inject your chicken breast with butter. This is going to add a lot of great flavour as well as help keep the chicken breast juicy. Once injected, next season your chicken with your favourite poultry rub - we used our CHICK'N Rub which goes amazingly well on chicken. With your chicken injected and seasoned with your BBQ Rub let is sit for a minimum of 20 minutes.
With your grill set up for cooking at 325, place your chicken into the pellet grill and insert your digital thermometer to monitor the tempreture of the chicken as it cooks. With your chicken on the BBQ close the lid and begin cooking.
After about 1-1.5 hours of cooking your chicken should have an internal tempreture of 160F in the breast and 175F+ in the thigh. At this point you can remove the chicken from the grill to let it rest for a few minutes. As the chicken rests, your breast portion will continue to rise to a final rested tempreture of around 165F. Once rested, slice into the BBQ chicken and enjoy your feast!