Brined Spatchcock Chicken

If you're looking for a delicious way to prepare your next chicken, this Brined Spatchcock Chicken recipe is for you.

Cook Time: 90 minutes
Prep Time: Brine: 15 minutes Chicken: 40mins

Instructions

Brine:

  1. In a saucepan, bring 4 cups of the water to a boil with the salt and simmer until the salt has dissolved. Remove from heat.
  2. Stir through the honey and then add the remaining 4 cups of cold water to the saucepan.
  3. Add the lemons, garlic, herbs, pepper and bay leaves and set aside to cool.
  4. Place the chicken in a large bowl and cover with the cooled brining liquid.
  5. Cover and refrigerate for several hours or overnight.

 

Chicken:

  1. Remove the chicken from the brine and pat dry.
  2. Prepare the chicken by placing it on a board, breast side down and cutting up both sides of the backbone to remove the spine. Once this is done, open the chicken and make a small cut down the inside of the breast plate and the chicken will open right up.
  3. Place the chicken in a tray and lightly coat the chicken in duck fat.
  4. Apply a light coating of your favourite rub evenly over the chicken.
  5. Preheat your Char-Griller barbeque to 400°F with Char-Griller lump charcoal.
  6. Place chicken breast side up in the indirect zone of the barbeque.
  7. At approximately one hour into the cook, start basting the chicken with melted butter.
  8. Continue to baste at 10-15 minute intervals until the internal temperature of the chicken reaches 165°F.
  9. Remove from the barbeque and rest for 10 minutes before slicing.
  10. Serve with your favourite salads/sides and crusty baguettes.

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Ingredients

Brine:

  • 1 large whole chicken
  • 8 cups water
  • 1/3 cup honey
  • 1/3 cup Kosher salt (Not table salt)
  • 3 lemons (quartered)
  • 5 cloves of garlic (peeled and smashed)
  • 4 bay leaves
  • 1 Tablespoon black pepper
  • 2 sprigs of fresh rosemary
  • Small handful of thyme (8 sprigs)
  • Large handful of flat leaf parsley

Chicken:

  • Your favourite rub
  • 100g butter (for basting)
  • Duck fat
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