Spatchcocking chicken has several benefits. It promotes even cooking, reduces cooking time, and allows for crispier skin. Additionally, it can make marinating and seasoning more effective, resulting in a flavorful and juicy chicken.

Prepare the Chicken:

Place the whole chicken breast-side down on a clean surface.

Remove the Backbone:

Using kitchen shears or a sharp knife, cut along both sides of the backbone from tail to neck, and remove it.

Open the Chicken:Turn the chicken over and gently press down on the breastbone to flatten it. This helps the chicken cook evenly.

Tuck Wings:

Tuck the wingtips behind the breasts to prevent them from burning during cooking.

Season:

Season the spatchcocked chicken with your preferred spices, herbs, and marinade, considering the Greek-inspired flavors mentioned.

Cooking:

Roast, grill, or cook the spatchcocked chicken according to your recipe. The flattened shape allows for quicker and more even cooking.

Remember to follow food safety guidelines and clean your utensils and surfaces thoroughly after handling raw chicken. Enjoy your Greek-inspired spatchcocked chicken!

Spatchcock chicken

Creating a Greek-inspired dish involves using key Mediterranean flavors such as oregano, garlic, lemon, olive oil, and perhaps a touch of mint. These ingredients can impart the distinct taste associated with Greek cuisine to enhance the overall flavor profile of your dish.

I am going to keep it simple and use criox valley garlic n herb marinade, then season with BBQ booster Greek flavour & bbq rub all meat. Creating a nice combination of flavours and texture

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Course Main Course

Cuisine American

Ingredients

  

• 1 chicken whole (back remove) spatchcock style
• 1.5 cups croix valley garlic n herb you can use what ever marinade you desire
• 2 tbsp each of Greek seasoning & all meat using croix valley brand you can use what ever brand you wish

Instructions

 

• For this cook I am using a pellet smoker and hickory pellets. You can use what ever cooking method you like.
• -set your smoker at 350 degrees and let it come up to temp
• -Remove the backbone by cutting down each side with a pair of kitchen shears. Place the bird breast side up and press down until the wishbone separates allowing the chicken to lay flat on the cutting board
• -Pat the skin completely dry with paper towel. Score chicken for flavours to penetrate.
• -OPTIONAL marinate for 4 hours to overnight with your favourite marinade (Italian dressing works well) I am using croix valley garlic ‘n herb.
• -remove from marinade and pat fry and season both sides with your favourite rub I am using croix valley Greek & all meat rub.
• -place in smoker chicken breast up and cook until an internal thermometer reads 165 in the breast or 175 in the thigh.
• -Remove the chicken from the smoker and rest for 10 minutes before cutting into individual pieces.

Notes

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Keyword chicken, spatchcock chicken