Now that you know how to spatchcock a chicken here is a recipe for one. Remember to use indirect heat over a bed of hickory or apple wood coals would be best. This recipe is adapted slightly from Raymund’s Pollo Loco over at Ang Sarap.
Pineapple Citrus Flattened Chicken
- 3 1/2-4 lb whole chicken rinsed, patted dry and spatchcocked
- 2 cups pineapple juice
- 2 limes
- 2 tbsp cider vinegar
- 8 cloves garlic minced
- 1 tsp cayenne pepper
- 2 tsp dried oregano
- 2 tsp turmeric
Season chicken with salt and pepper. Zest and juice limes, then combine all ingredients in a large bowl. Place chicken in marinade, cover and refrigerate 12-24 hours turning occasionally. Build a wood fire and prepare barbecue. Place coals around a pan filled with water and place chicken above pan. Bring marinade to a boil on stove and then simmer for 10 minutes. Remove from heat. Cook over indirect heat, basting every 15 minutes until chicken is done, about 1-1 1/2 hours.