May 21, 2017
I found a small frying chicken on sale so I made Barbecue Rosemary Chicken. This is an easy barbecue recipe with few ingredients and gives a great result. Once you spatchcock your chicken you won’t want to go back to cooking it any other way! There's also a how-to video available at: http://oldfatguy.ca/?p=368.
This is a great recipe for a Memorial Day, July 4th or Labor Day BBQ and is brought to you by Guest Home Chef: The Old Fat Guy Food Blog. Not only is Old Fat Guy a master of the grill, he also offers a myriad of other delicious recipes & even has a lot of videos. I hope you'll visit his website & try some of his terrific recipes: http://oldfatguy.ca/.
1 I started by spatchcocking the chicken. This is a procedure that removes the backbone and breast bone so that the chicken lays flat. You cut down each side of the backbone with poultry shears. Then you work a knife under the breast bone and cut it from the ribs with the shears. I demonstrate the method in a video at https://youtu.be/YJxa08QKiz4.
2 I then slowly worked my fingers under the skin on the breast of the bird being careful not to rip the skin. I then mixed the seasonings together and rubbed them over both sides and under the breast skin.
3 I then set up my barbecue for indirect cooking . That means I had some burners turned on and others turned off and I will cook over the burner that is turned off. I adjusted my burners until the temperature inside my barbecue was 300 to 350 F. I put the chicken on the barbecue breast side up, closed the lid and cooked for 40 minutes.
4 Then I turned the breast side down for 20 minutes. I turned the bird over and made sure the internal temperature of the breast and thighs was at least 165 F. If not, continue cooking until it is.
5I then covered the chicken with foil and let it sit for 10 minutes. I cut the chicken into pieces and ate. It was so juicy that it sprayed on my sweater as I bit into the drumstick!
Click Here to Print Recipe