Bad to the Bone, the Backbone that is.. watch the BBQ Pit Boys get under her skin and Spatchcock a Chicken. It makes her tasty, moist and tender, and its real quick and easy to do with these simple tips.
For this Spatchcock Chicken you need the following ingredients
1 Whole Chicken
Mayonnaise — 1 cup
Apple Cider Vinegar — 1⁄2 or 1 Teaspoon
Worcestershire sauce — 1 Teaspoon or so good that anchovy
Cayenne Pepper — 1⁄2 Teaspoon (You can use more)
SPG seasoning ( Salt, Pepper/use you favorite seasoning ), *Normally the Spatchcock method means the backbone is removed, we’ve used this method in the past but now we leave the backbone intact.
1. Into about one cup of mayonnaise add:
1 teaspoon of apple cider vinegar
1 teaspoon of Worcestershire sauce,
1 Tablespoon of hot sauce
1/2 teaspoon cayenne pepper
2. Mix well
3. Slide your fingers underneath the skin layer and separate it enough to add the mayonnaise mix in there, then rub the bird with a good coating as well.
4. Set your grill temp up to about 325 f, placing the chicken over indirect heat. be sure to use a probe thermometer when checking for doneness and always insert the probe into the thickest part of the meat. for Chicken aim for an internal temperature of 165 f. You can also baste on a little more BBQ sauce about 3/4 into the cook, this is optional.
Once the internal temperature is reached , remove the bird from the grill and let it rest for about 10 minutes before carving it up.