Crispy Spatchcock Chicken on the Big Green Egg
Looking for the secret to crispy skin on chicken? This recipe for Crispy Spatchcock Chicken on the Big Green Egg will deliver great results every time.
Servings: 4
Ingredients
- 1 whole chicken 4-5 lbs
- 1 Tbs Kosher Salt
- 1 Tsp hot sauce
- 2 Tbs of your favorite BBQ Rub or my mix of salt, pepper, paprika
Instructions
- The day before you plan to cook, take the chicken out of the packaging
- Wipe down the bird with paper towels to dry skin off
- Remove the backbone and press down to break the breast plate
- Lay the chicken flat on a wire rack on top of a baking sheet
- Salt the skin of the chicken
- Place in the refrigerator uncovered overnight
- The next day preheat your Big Green Egg to 350° using an indirect setup
- Use 1 chunk of smoking wood
- Take the chicken out of the fridge and slather with a little hot sauce then apply rub
- Place the bird in to the Big Green Egg snd let cook for 1 hour 20 minutes
- When temp probe measures 165° in the breast it is time to pull
- Rest 5 minutes, carve, and enjoy