Flavor Republic Sriracha Lime Spatchcock Chicken

October 5, 2017

 

Looking to step up you chicken game? I came up with contraption last week and it did not disappoint.  It was so good I thought I would share it on my blog.

 

Flavor Republic Sriracha Lime Spatchcock Chicken.  A Spatchcock Chicken is simply way to flatten a chicken so it cooks evenly and fast.  The skin of the chicken is crispy but leaves the meat moist.  Simply prepare the bird as you would any other way by removing the neck parts and gizzards.  Rinse the whole chicken inside and out and dry with a paper towel.    While rinsing the chicken be sure to remove any slimy membrane that separates the breast from the chicken’s skin.  This will be important when you season the bird.

 

With a set of kitchen shears remove the backbone from the bird by cutting along both sides of the backbone from the tail to the neck.  Flip the bird and discard the backbone.  Now it’s time to flatten the bird.  To do this you will need to break the breastbone of the chicken.  With the bird laying breast side up place you hands between the breasts and apply downward pressure until you hear the breastbone break.  The chicken should now be lying flat.  Congrats! You now have a Spatchcocked chicken.

 

To make this recipe you are going to need the following ingredients:

 

Ingredients

 

3 Tbsp. Flavor Republic Srirache Lime Rub (link below)

2 Tbsp. Olive Oil

Zest of one lime

Juice of one lime

Two cloves of finely chopped garlic

1 Tsp. Salt

1Tsp. Pepper

Lime wedges and fresh Cilantro for serving

 

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Mix all ingredients in a bowl to form a wet paste. Rub the paste on the bottom side (bone side) of the bird coating evenly.  Flip the bird over and rub the paste on the breast under the skin.  Use the rest of the paste to coat the entire skin surface of the bird.  Don’t worry if there are clumps of paste.  Cover the bird and rest in the refrigerator for 4 to 24 hours. 

 

 Once your bird is marinated, it is time to start cooking.

 

If you’re like me and use a Traeger, open the lid and turn it on to the smoke setting.  Once a fire is established close the lid and turn it on to 375 degrees or 425 degrees.  If your not using a Traeger prepare your grill for indirect cooking.  Pre heat the grill to 400 degrees.  Place the bird on the grill bone side down until the internal temperature of the breast reaches 165 degrees.

 

*The wing tips and leg bones have a tendency to burn due to the high heat.  After 20 minutes wrap the wings and legs with tinfoil to prevent them from burning*

 

When the internal temperature of the breast reaches 165 degrees remove from the heat and rest for 10 minutes.  Garnish with fresh cilantro and the juice of half a lime.

 

Don’t be afraid to play with this a little and add you own flair to it.  For added spice give it a squeeze of Sriracha sauce or red pepper flakes.  If your going for the sweet and spicy flavor profile add a bit of honey or a little sugar.  Play with the recipe, share this post and enjoy.

 

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#1 

Smoking temperatures are between 180 -250 degrees.

 

#2

Cook to internal temperature and not to times.

 

#3

Take notes and learn from each cook.

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