![]() The indirect method also reduces the risk of burning your meat because it avoids flare-ups caused by fat dripping into the fire. There's still enough heat from the nearby flames to cook the chicken at the slower, even level needed for a thoroughly cooked interior. Ingredients 1 whole chicken Method Lay the chicken breast side down on a cutting surface: You should be looking down at the chicken's backbone. Grilling at a temperature that is too high causes the outside of the chicken to cook too quickly or even burn, while the inside remains undercooked or raw.įor even more control over the temperature, consider using the indirect grilling method which involves placing your meat just to the side of the heat source rather than directly over the flames. How to Spatchcock (Butterfly) a Chicken Prep Time 5 mins Cook Time 45 mins Total Time 50 mins Servings 4 servings This method will work with any size bird, even turkeys. Your grill should be around 425 to 450 degrees Fahrenheit for chicken breasts. With this method, it’s also easy to trim excess fat and meat as you go. Using poultry shears, cut along each side of the chicken backbone and remove it. With a spatchcocked chicken, you get an even thickness that allows for faster grilling and even heat distribution throughout. Depending on the type of grill and the fuel you're using either turn the flames down, wait for the charcoal or wood flames to die down, or set your grill temperature to medium-high. Spatchcocking is a quick, simple way to flatten a whole chicken or turkey before cooking. ![]() Then, when it's time to cook your chicken, reduce the heat a bit. Preheat the grill before you begin so it has time to get hot enough to cook the chicken. On the flip side, you don't want to start with a cold grill.
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