Wicker's Spatchcock Chicken Cook

[Bob Correll]

I've seen several good reviews about Wicker's Marinade:
http://web.inetba.com/wickers/productCat0.ivnu
and finally got my hands on a couple of bottles.
Marinated a spatchcocked chicken last night for about 2 hrs.
Spread some K-Comp on the grill, used a skillet on top, bone side down for 30 min., skin down for 30 min.
A couple of stray brats appeared too, along with my asparagus (wife likes hers steamed).

All I can say is Wow!
We really liked the flavor from the marinade, kind of reminds me of Roadside.
They keep the recipe close to the vest, listed on the bottle as having "vinegar, salt, spices."

I say try it, if you can find it. I purchased mine while on a trip to southeast MO at Food Giant.

 

[Jim Lampe]

W0W is absolutely correct Bob!
That she-cone looks FABULOUS! 'specially in PIN STRIPES!

now i'm gettin' real hungry jus lookin' at all that breakfast...

Very Nice!

 

[Glenn W]

Looks ggrrraate sir, I heard the red thermopen is faster!?!?

 

[Jim Lampe]

<span class="ev_code_GREEN">you heard wrong Glenn... the GREEN thermapen is the fastest!!</span>

 

[Glenn W]

I bet you call traffic lights go lights instead of stop lights, huh?

 

[G Dechaine]

Great looking dinner Bob.

 

[Don Cash]

Awesome looking bird...and brats...and asper-grass!

Gonna have to give that marinade a try.

 

[Paul Lai]

Wonderful looking chicken. Am planning on spatchcocked chicken soon and would like learn a few of the finer points.

Bob, you said: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">...used a skillet on top... </div></BLOCKQUOTE>. Does that mean you used the skillet as a weight on top of the chicken? Did you happen to pre-heat the skillet before putting it on top?

 

[John Solak]

great looking chicken

 

[Bob Correll]

Thanks to everyone for the kind comments!

Paul,
The skillet was not heated, and probably not even needed.
It's another take on 'chicken under a brick'
and "Weber's Way to Grill" cookbook shows using a cast iron skillet, so I used one.
IMO the bird just needs to be butterflied to lay flat.

 

[Chris E]

yumm. Would you call that a medium temp fire?

 

[Bob Correll]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris E:
yumm. Would you call that a medium temp fire? </div></BLOCKQUOTE>
Pretty much so Chris.
About 3/4 chimney spread over half the grate.
I also added a hand full of fruit wood chips.