Traeger Spatchcock Chicken Food
TRAEGER SMOKED SPATCHCOCK CHICKEN
Spatchcock Chicken is the best turkey! Get used to evenly cooked, moist, juicy, and delicious meat - both white AND dark.
Provided by Nicole Johnson
Categories Traeger Recipes
Time 1h45m
Number Of Ingredients 6
Steps:
- Preheat your Traeger to high, following factory directions.
- Place the bird breast-side down with the legs pointing towards you, and cut up either side of the backbone through the ribs to remove the spine.
- Flip the chicken over, combine the oil and seasonings, and rub all over the chicken on both sides. Place skin-side up onto your pre-heated pellet grill. You can also place it in a pan if you want to catch the drippings!
- Grill on high heat for 30 minutes, and then turn the temp down to 325 for the remaining time.
- Check your chicken at around the 45-minute mark because it may be done already depending on the size of your bird! You want it to be at 165° no matter where you test it.
- Remove from the grill, let rest for 15-20 minutes, and then cut into pieces and serve.
Nutrition Facts : Calories 328 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 26 grams fat, Fiber 0 grams fiber, Protein 22 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 76 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
SPATCHCOCK CHICKEN
Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.
Provided by SandyG
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
- Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
- Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
- Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.
Nutrition Facts : Calories 545.4 calories, Carbohydrate 0.4 g, Cholesterol 239 mg, Fat 32.1 g, Fiber 0.1 g, Protein 59.9 g, SaturatedFat 8.6 g, Sodium 758.1 mg
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