Yes, you read that correctly. Spatch - Cock - Chicken! Simple single skillet meal! Seriously easy, damn good, and leftovers make delicious enchiladas the following day. Day after that... Use anything else that is left to make amazing chicken stock. Boom!
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Featuring: Ian Walsh
TRAEGER SMOKED SPATCHCOCK CHICKEN
Servings: 2 | Prep time: 20 minutes | Total time: 1 hour 20 minutes
INGREDIENTS
1 whole chicken
2 tablespoons olive oil
1/2 cup of your favorite rub
1 pound fingerling potatoes
5 cloves garlic
1 medium yellow onion
3-4 red chili pepper (optional if you like the heat!)
Salt & pepper
Rub - Here is what I used to make my own but you can substitute or add any of your favorite spices: crushed red pepper, garlic powder, onion powder, celery salt, organic coconut brown sugar, paprika, salt, pepper, ground mustard, ground cayenne red pepper, organic no-salt seasoning,
DIRECTIONS
1. The art of spatchcocking! Carefully determine where you see the breast meat. Then flip that hen over and find the backbone with the top of the bird facing you.
2. Grabe a strong set of kitchen shears or knife and cut alongside the backbone, from one end of the bird to the other. Then cut along the other side of the backbone to remove it completely. Keep the shears or knife very close to the backbone as to not cut off any meat.
3. Open that bird up to find the breastbone. Now cut a shallow 1/4 inch incision through the cartilage. Make sure to not cut all the way through ya samurai! This cut allows the chicken to be flattened now.
4. Place the chicken breast-side-up and push the breasts down to flatten the chicken. Pull the drumsticks down and together to create that classic spatchcock look!
5. Time to get a lil nasty! Don't be shy. Rub the top and bottom with olive oil. Then season generously all over that bird. Don't miss the areas behind the wings and the bottom of the bird.
6. Cut fingerling potatoes in half. Smash and peel garlic cloves. Slice the onion into 1/4 inch slices. Then toss them like you mean it in a bowl with olive oil, salt, and pepper.
7. Pour bowl of veggies evenly into your skillet and add a few chile peppers on top of them. Then lay your spatchcocked chicken on top of them with the breast side facing up.
8. Set Traeger grill to 375 degrees F and preheat with lid closed for 15 minutes.
9. Put the skillet in the grill and cook with the lid closed for about 1 hour or until you reach 160 degrees F internal temperature of the chicken.
10. Let the bird rest then break it down the best way you can. Follow the video for some cutting tips. Enjoy!
About KITCHEN CAPTAIN
Ian Walsh is an award and major event winning professional surfer who enjoys scaring the sh!t out of himself in 50-70 foot surf. This also creates a unique opportunity to push himself. Which is what he is really after.
But let's get to the real reason you're here... KITCHEN CAPTAIN! On this channel, you're going to be thoroughly entertained while learning how to cook at home. Weekly cooking episodes will be served up and there might be a sprinkle or two of high-quality surfing videos. This is not a Michelin star chef show. This is the everyman cooking show in your own kitchen. If Ian can learn to cook it, then so can you. Cooking doesn't need to be hard, but it does need to taste good. There will be mistakes, there will be laughs, and there will be some damn good recipes learned! Put your helmet on, hit that SUBSCRIBE button, and buckle up! Let's go!
