Gary H. NJ
TVWBB Platinum Member
Hey all. Picked up a local free range 4 lb chicken, spatchcocked it and marinated using Rick Bayless's recipe.
Banked the coals so the breast was furthest away from the heat. In theory, breast and thighs should be done at the same time.
Just on:
Kept the heat moderate to avoid burning. It worked. At the 45 minute point I flipped the bird over once, skin side down for 30 minutes.
I know that 160F breast and 170F thigh is the norm, but I like to overcook grilled chicken somewhat, about 10 degrees higher. Especially if you're marinating, the chicken stays moist and is super tender -- nearly falling off the bone.
Plated and served with classic potato salad and rosemary/shallot green beans. The green salsa is the cheap and quick version: Put 4 jalapenos, 2 scallions, handful of cilantro, 1 garlic clove, juice of one lime, dash of apple cider vinegar, s&p and enough water to keep the blades turning (2-3 Tbsp...) and pulse in the blender until semi-smooth. Goes great with the chicken.
Hope everyone enjoyed their weekend. Thanks for stopping by. The rain managed to hold off while I grilled. Perhaps some due tonight...
Banked the coals so the breast was furthest away from the heat. In theory, breast and thighs should be done at the same time.
Just on:
Kept the heat moderate to avoid burning. It worked. At the 45 minute point I flipped the bird over once, skin side down for 30 minutes.
I know that 160F breast and 170F thigh is the norm, but I like to overcook grilled chicken somewhat, about 10 degrees higher. Especially if you're marinating, the chicken stays moist and is super tender -- nearly falling off the bone.
Plated and served with classic potato salad and rosemary/shallot green beans. The green salsa is the cheap and quick version: Put 4 jalapenos, 2 scallions, handful of cilantro, 1 garlic clove, juice of one lime, dash of apple cider vinegar, s&p and enough water to keep the blades turning (2-3 Tbsp...) and pulse in the blender until semi-smooth. Goes great with the chicken.
Hope everyone enjoyed their weekend. Thanks for stopping by. The rain managed to hold off while I grilled. Perhaps some due tonight...
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