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Ingredients
Spatch-Cooking:
½ cup
water
½ cup
apple cider vinegar
¼ cup
peanut oil, plus more for the grate
2
tablespoons hot sauce
2
tablespoons Worcestershire sauce
1
tablespoon coarse salt, plus more for seasoning the chicken
1 whole free range chicken (believe me, they do always taste
better when they’re free range),
spatch-cut
Freshly ground black pepper
BBQ Sauce:
1½ cup tomato
puree
¾ cup cider vinegar
⅓ cup olive oil
⅓ cup Worcestershire sauce
½ cup firmly packed dark brown sugar
½ cup molasses
3 tablespoons prepared mustard
2 tablespoons minced garlic
Juice of 1 lemon
Items Needed:
2 Skewers
Peanut oil for grill |
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Cooking Method
Prepare Grill For Cooking:
Using Charcoal: Prepare
a charcoal fire
using about 6 pounds of charcoal and burn until the coals are completely
covered with a thin coating of light gray ash, 20 to 30 minutes.
Spread the coals evenly over the
grill bottom, position the grill rack above the coals, and heat until
medium-hot (when you can hold your hand 5 inches above the grill surface
for no longer than 3 or 4 seconds).
Using Gas: For a gas grill, turn on all
burners to High, close the lid, and heat until very hot, 10 to 15
minutes.
Prepare Chicken:
Remove any giblets/string etc that may have been packaged with it. Take
a large sharp knife and very carefully, cut through the top, middle of
the bird – basically follow the middle bone between the two breasts.
You will have to break through
some bones so be sure to apply some pressure.
(Be careful though not to cut
all the way through to the bottom half of the bird!) Once you’ve made
your cut, flatten out the bird so that the wings are resting on-top of
the breasts and the legs are splayed out on each side.
Proceed with the recipe.
Spatch-Cooking Sauce:
Combine the water, vinegar, oil, hot sauce, Worcestershire sauce, and
salt in a squirt bottle. Set
aside.
BBQ Sauce: Combine tomato puree, vinegar, oil, Worcestershire, sugar, molasses,
mustard, garlic and lemon juice in a large non-reactive saucepan.
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Simmer
for 15 minutes, stirring often.
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Set aside for 1 hour to permit flavors
to meld.
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Pat chicken dry.
Chicken:
Rub the marinade all over the chicken. Season
the chicken with salt and pepper.
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Using
skewers, pierce through the leg and the
breast of each side so that the skewers go
into a crisscross through the bird.
This
will make handling the chicken much easier
when turning it and taking it off the grill,
as well as conducting heat from the skewers
through to the centre of the bird.
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Marinate for about 30 min.
Apply some peanut oil to the
grill grate.
Place the chicken on the grill, skin
side down. Once it's golden and begins to crisp,
about 4 minutes, turn the chicken over and cook for
about 45-55 min.
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Check chicken for doneness, and then take the chicken off
the grill, and let it rest for 5 min.
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