Spatchcock Chicken

Directions

The Day Before

Butchering Chicken: Lay chicken breast side down and cut back bone out of chicken with kitchen scissors or a knife.  Turn the chicken over and press firmly on the breast, flattening the chicken.  Cut wing tips from wings.  

Brining Chicken: Heat all ingredients until salt is dissolved.  Place brine in a large vessel and cool in refrigerator.  

Once brine is cool, add chicken and brine meat for 12-18 hours.  

Remove chicken, pat dry and place on a clean pan, uncovered, in refrigerator

2 Hours Before Dinner

Prepare your Hanksville Grill, for cooking.  Along wood to burn down to coals.  Wipe grill grate with a rag and vegetable oil.  You will want to start with a larger fire than normal as the chicken will take longer to cook.  You’ll want coals to last for an hour.  

Heat medium pot over low-medium heat.  Melt butter and add onions.  Continue to cook on low-medium heat, being sure not to get any color on the onions.  Once the onions have fully cooked, add all ingredients to the blender.  Start on low and slowly increase the speed until you have a silky smooth sauce.  Season with salt and set aside.  

Heat your basting ingredients in a small pot, on the grill grate over the fire.

Once your fire has turned into coals, set the grate at medium height and put the chicken on the grill, skin side down. Depending on your heat, cook for about 15 minutes.  Consistently baste your chicken throughout the cooking process with your herb brush.  Slowly caramelize the skin, take care not to burn.  Once you have achieved a dark golden brown color, flip the chicken.  Lower the grate and cook on medium heat for approximately 40 minutes.  Legs/wings should reach 165 degrees, breasts 150 degrees.  

If you are not reaching those temperatures, you can take the chicken off the grill and separate legs and breasts to achieve desired temperature.  Once the chicken is done, place on a clean plate and rest for 8-10 minutes.  

While the chicken is resting, set the grill grate to the lowest setting.  Toss your choy sum with EVO and season with salt.  Grill on one side for 3 minutes or until desired doneness.  Keep it crisp.  Pull from grill and toss with lemon juice and calabrian chili

Separate the drumsticks and thighs.  Cut breast off the bone and into servable peices.  Cut the wings off the breast and serve whole.  

Put soubise down on a serving platter.  Top with chicken and serve choy sum on the side.