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
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.