I've never spatchcocked a bird before - I didn't spatchcock this one either, Marlaina had the butcher do it for us - and I never cooked a whole bird on a grill. This was going to be interesting.
I marinated the birds in tequila, lime juice, salt, pepper, garlic, minced hot cherry peppers, and a little bit of olive oil. This is what they looked like when we put them on the grill:
We were told to start 'em with the breasts up. Isn't that always the best way to start?
At about 20 minutes - which is about when the skin released from the grill easily - we turned them over and cooked them skin side down for another 20 minutes. Here's a shot of them (showing both sides) just before we took them off the fire:
We brought them inside and let them rest on the counter for a while. They were exhausted after being flipped to and fro on the grill! Look at that absolutely gorgeous skin! It was crispy and tasty and just beautiful.
I cut the chicken in smaller pieces - taking the wings and legs off at the joints, cutting the breasts in thirds, thighs in half - so everyone can get a little piece of the bird. Our first attempt was super successful and I'll definitely be making this again. It's a wonderful presentation for guests!If you want to learn how to spatchcock your own chicken, check out the queen of the cooking, crafting, gardening, and DIY lifestyle - Martha Stewart - she'll show you how.
Or you can have your butcher do the dirty work.
Either way, you should try it. Whether you put it on the grill or roast it in the oven. It's a delicious way to make a bird and you get to say "spatchcock".
Think about it.
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2013: Does Anyone Have One Of These I Can Borrow?
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