0 seconds of 0 secondsVolume 90%
Press shift question mark to access a list of keyboard shortcuts
Keyboard Shortcuts
Play/PauseSPACE
Increase Volume
Decrease Volume
Seek Forward
Seek Backward
Captions On/Offc
Fullscreen/Exit Fullscreenf
Mute/Unmutem
Seek %0-9
00:25
00:00
00:00
 

Perfect Juicy Whole Chicken

Love
Favorite
Share

Perfect Juicy Whole Chicken

Debbie Matenopoulos shows how to spatchcock a chicken and then BBQ it to perfection.
Instructions Close

Perfect Juicy Whole Chicken Debbie Matenopoulos Ingredients: 1 medium sized chicken 3 teaspoons smoked paprika 3 teaspoons onion powder 3 teaspoons garlic powder 3 teaspoon salt Pepper to taste (optional) Juice of 1/2 large lemon 1/4 cup olive oil Directions: 1. Spatchcock your chicken and let sit in refrigerator overnight, uncovered to dry skin. 2. Mix all dry ingredients together. 3. Combine olive oil and lemon. 4. Rub bird with wet ingredients. 5. Rub bird with dry ingredients. 6. Brush grill grates with olive oil. 7. Heat grill on medium high heat. 8. Place bird skin side down for 5-7 minutes without touching to allow skin to get golden brown and crispy. 9. Turn heat down to low and flip the bird over. Cook for an additional 45 minutes until internal temperature is 165%. 10. Remove from heat and let rest for 10 minutes before carving to ensure your bird remains moist and juicy.

Comments
Add comment...