JoshZastrow
101452
2038
56
Grilled Chicken Deliciousness.A Very Helpful Method For Grilling A Whole Chicken.
Go buy a whole chicken. You're also going to need a kitchen shears, olive oil, salt & pepper.
Before prepping your chicken, start charcoal in a charcoal chimney. I like natural briquets. No chemicals and they burn for a long time.
Now prep the chicken. Start by removing the backbone. Cut along side of it with your kitchen shears.
Backbone out. Looks gross.
Next remove the breast bone between the legs. Cut along side that and remove it as well.
Breast bone removed. Your chicken is now "butterflied"
Grab olive oil.
Grab salt.
Grab pepper.
Rub all three on the chicken. Flip over and rub on the underside too.
Your charcoal should now be ready.
Dump charcoal on ONE side of the grill to create two different zones. A hot side and a cooler side.
Place your chicken on the cool side of the grill. Legs pointed toward the hot side. This will allow your chicken to cook via indirect heat.
Cover the grill with the vent open over the chicken. Leave it covered for 45 mins. Plenty of time to go drink a beer!
After 45 mins your chicken will look like this.
Your chicken should be at a temp of 140F degrees after the 45mins. This is NOT the final cook temp. This is the temp at which you will move the chicken to the hot side of the grill.
Before moving the chicken grab your favorite barbecue sauce. I like this one. Use whatever one YOU like.
Baste the chicken in the sauce. Underside too.
Now slide the chicken over to the hot side of the grill for searing.
After 2-3 mins flip the chicken to sear the top. Charring and crispy perfection will ensue. Goal here is to have your chicken reach a final cook temp 165F.
Remove your chicken from the grill, cover with foil and leave rest for 10-15 mins. This will keep the oh so tasty juices in the meat.
Uncover and your chicken will look like this. Grilled goodness ready to be devoured!
johnsonadam1
Take the chicken off at 155 and let carry over cooking take it to 165
WittyIshUsername
jwan
Spatchcock!
werkitlikeferkit
I like you. I like your chicken.
KOBK
Choke it for him.
Obi1thejedi
Is it okay if I replace the chicken with ramen noodles?
TheMemeWhoCriedBoy
Something tells me OP is an Alton brown fan
JoshZastrow
I watch Good Eats religiously! He's doing a live food science show in my town soon. Can't wait!
schodingersCat
You get mucho points for proper charcoal grilling technique and reverse searing! If I had a nickel for every time coals were just scattered.
TheOnePristineMonk
AGREED!!!!
lyndsaybeth
This is impressive. I should probably feel bad about the pre-cooked rotisserie chickens I buy from the store like 3 times a week.
LucilleWhoKnowsNot
Technically that's spatchcocked
barbadianimgurian
I'd imagine that chicken tastes as good as it looks but just salt and black pepper?
silverbean
yup
zerazofexo
@s0afna
trickee
Got my chicken butterflied on the grill right now!
midoyacoli
@hzsdfan
skyhook
The technique of cooking poultry "unfolded" like that is, no joke, known as "Spatchcock".
WhoShotBambi
Thank you. It's called butterflied when you cut the meat in half and end up with butterfly shaped breast.
AsAnArtTeacherIApprove
Spatchcocked chicken is the best.
begawanuha
@hzsdfan
theherbalhelper
That chicken gets me wet
flyfreeofyourcage
+1 for gross close up's
KingMe343
Ya. Or I can just pick one up from KFC. Which not only tastes worse but is more expensive.
TheOnePristineMonk
win, win
ioscius
get them briquettes the hell out of here
Decoyape11
Great post. Underside too.
arkuamore
Great way to cook. Simple, using simple means, in as little time and prep as possible.
MunchkinMaximillian
awesome!
ireadyouremailz
dogsaredogs
Nice chicken! I suggest a better olive oil. :-o
jeffvadersmother
Wash your hands! Don't cross contaminate!
waffledick
Cooking with Charcoal, a man of patience.
ninjnaRN
FYI Felipo Berrio is fake olive oil. But it's fine otherwise.
BigOleDingus69
That sure looks good. It'd be even better with some Memphis bbq :)
iwasxyzzybeforeyouwereborn
FWIW, I don't bother removing the breast bone. I just nick it with a cleaver and crack it open.
JoshZastrow
Nice. I'm going to give this a try. I do lose a little meat every time I remove the breast bone. A bit tricky to get out.
AkevoTheBard
Nice step by step. I highly suggest brining your whole chicken overnight. 1 gal liquid, 1 cup salt, 1 cup brown sugar.
crashfox
Also if you start the chicken skin side down and put foil wrapped bricks to weigh it down you get super crispy skin.
Zak57TR
This man gets cooking. +1 for brining suggestion.
JesusSaysTheDarnedestThings
Brining is the difference between dried out grilled chicken and the greatest grilled chicken you have ever had.
zytz
Or, you know, not overcooking
JesusSaysTheDarnedestThings
Try it then come back and apologize.
zytz
Nah
thegrimtrigger
Never realized how much of a difference brining made until I did it. Now I always do it!
strychnineintheguacamole
Dry brining is another option. Simply sprinkle with salt and leave uncovered in the fridge for 24 hrs. Easier and works just as well IMHO.
silverbean
I do that for pork shoulders that I cook in my oven. Low and slow cooked in some water w onion and bay leafs. Greatest pulled pork ever.
NaomiDeplume
I tried that once and the chicken tasted weirdly sweet. What did I do wrong?
pdo0o0o0o0
Also leave the breast bone in. You just have to break that tiny bit of cartilage and it's still butterflies. Bones = flavor
AkevoTheBard
Pro Tip: Mix in liquids that you like instead of just water to add flavor. (Beer works well, Broths too) Just keep the ratio 1:1:1
trickee
What's the best salt for that? I brined pork chops with sea salt and they were WAY to salty.
MeMeMeMiso
Kosher salt
justyourfriendlyneighborhoodimgurian
I believe what you want to do is dissolve the salt in the liquid, so the finer the better. It was probably your salt to liquid ratio.
justyourfriendlyneighborhoodimgurian
I should mention that the liquid is cold. I have seen some in which they warm up the liquid so that the salt dissolves.
fe1od1or
What's that in rest-of-the-world units?
insertsupercoolusernamehere
1 parts google, equal parts of take someone's suggestion and research it yourself. It makes a really good brine that way
XFMR
3.785411784 Non- freedom containing Liters (1 gal) 15.7725491 oppressed tabelspoons. (metric tbsp because apparently that's a thing?)
XFMR
Tablespoons*
DasFunke
128 oz water, 1/2 pint salt and 24 tablespoons brown sugar
XFMR
Are those UK or US oz? Cuz they're different volumes and the metric system technically uses neither
GooseGuy99
That's still imperial you twat
Kitten4751
What kind of liquid? I'm new to cooking, apologies.
GodEmperorOfImgur
Just water. You can always add a bit of flavor if you like, but mostly just water.
spiderqueendemon
I had a roommate who used Dr. Pepper, a pinch of salt, and three crunches of cracked pepper. Tasted very good, for pork or chicken.
SOCIY
Nice. I've heard of Coke with Ham's, and now we've got Dr Pepper with Chicken.
AkevoTheBard
Mostly water but you can supplement part of the water with beer, broth, etc. Stick to the ratio though 1:1:1
BabaBooeytoo
Water and salt. I add brown sugar and oranges for my BBQ chix
SOCIY
NICE! How many oranges? Do you cut them in halves, or juice them? I'm gonna try that next time.
BabaBooeytoo
I halve them, then give them a squeeze. The oils from the oranges give poultry a great flavor.
jw1487
Gonna Try this... thanks!