Spatchcock Chicken

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Why Spatchcock Chicken Cooks Better: Faster, Juicier, and Crispier Results

Spatchcocking is hands down the best way to cook a whole chicken if you want faster cooking, juicier meat, and crispy skin every time. By removing the backbone and flattening the bird, you create an even surface that allows for more consistent heat distribution, whether you're roasting or grilling spatchcock chicken. This method reduces cooking time significantly, meaning your chicken stays moist and tender without drying out. Plus, with the entire skin exposed to direct heat, you get that perfectly golden, crispy skin chicken that’s packed with flavor. Whether you’re using a charcoal grill, gas grill, or smoker, spatchcock chicken benefits make it the go-to technique for achieving a juicy roasted chicken with unbeatable texture and taste.

How Chili Crisp Aioli Elevates Spatchcock Chicken

If you want to take spatchcock chicken to the next level, chili crisp aioli is the game-changer your grill needs. This bold, creamy sauce combines the rich, garlicky heat of chili crisp with the smooth, tangy balance of aioli, making it one of the best sauces for spatchcock chicken. As the chicken smokes, the char pairs beautifully with the spicy, savory crunch of the chili crisp, creating a dish that’s both complex and deeply satisfying. 

Spatchcock Chicken Pairings

When serving spatchcock chicken, you want to pair it with sides and drinks that complement its bold, smoky flavor. Here are some of the best sides for spatchcock chicken that will take your BBQ feast to the next level:

  • Grilled Vegetables – Think smoky bell peppers, charred zucchini, and sweet corn on the cob for a perfect balance of textures and flavors.
  • Crispy Potato Wedges – Seasoned with fresh herbs and garlic, these crunchy potatoes add a hearty, savory element to the meal.
  • Cornbread – Soft and buttery, cornbread brings a comforting touch to your BBQ spread.
par Chef Eric Gephart

Spatchcock Chicken

Portions: 8 people
Temps de cuisson: 2 - 3 heures
Niveau:
Intermédiaire:
Méthode:
Fumé
Nourriture:
Volaille

Ingredients

  • Chili Crisp Aioli

  • Main

This Chili Crisp Mayo Spatchcock Chicken is a game-changer! With crispy, flavorful skin and juicy, tender meat, it’s a must-try on your Kamado Joe. Smoking it over indirect heat using the Half-Moon Heat Deflectors ensures perfectly rendered skin and tender meat, while locking in moisture for a restaurant-quality roast with minimal effort.

Instructions

    1. Spatchcock the Chicken

  1. 01

    Place the whole chicken breast-side down on a cutting board. Using a sharp knife or kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down on the breastbone until it lays flat.

    2. Season the Chicken

  2. 02

    Pat the chicken completely dry with paper towels, then lightly coat it with olive oil to help the seasoning adhere. Generously season both sides, including under the wings, with Cubano seasoning, salt, and pepper.

    3. Preheat the Kamado Joe

  3. 03

    Set up the Kamado Joe for indirect grilling at 300°F. Use half-moon heat deflectors and position the grill grates at the highest level in the Divide & Conquer system.

    4. Smoke and Roast the Chicken

  4. 04

    Place the chicken skin-side up on the grill grates, close the lid, and cook for 1 hour and 15 minutes, or until the internal temperature reaches 165°F in the breast and 175°F in the thighs. No need to flip—the indirect heat will ensure even cooking.

    5. Rest & Serve

  5. 05

    Remove the chicken from the grill and let it rest for 10 minutes to retain juices. Carve and serve with your favorite sides!

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