Posted: 5/10/2026 7:02:46 PM EDT
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Marinade: coconut aminos, Worcestershire sauce, olive oil, kinder cowboy butter, and apple cider vinegar starting at 0700. On the BGE 1500 and finished at 1655.  Attached File Attached File |
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| That’s my wife’s favorite dinner, so we had them today for Mother’s Day. Put them in a brine yesterday and threw them on the BGE at 4:00 today, they were done @ 5:30. The 2 smaller birds, came out moist & delicious. Matched them with garlic mashed potatoes & peas, it was a good dinner. |
The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government. - Thomas Jefferson
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A favorite around here is pollo asados! Ingredients 1 3-4 Pound Whole Chicken, spatchcock 1/2 Cup Vegetable Oil 3 Tablespoons Garlic Minced 2 Teaspoons Salt 1/2 Teaspoon Black Pepper 2 Teaspoons Ground Cumin 1 Teaspoons Dried Oregano 1 Teaspoons Achiote Paste Mashed Up With A Fork 1/2 Cup Orange Juice 1/4 Cup Fresh Lime Juice 1. In a small frying pan, heat up the vegetable oil over medium-low heat. Add the garlic, salt, pepper, cumin, oregano and achiote paste. Remove the pan from heat and allow to sit for 10 minutes. 2. Add oil mixture, orange juice and lime juice to a 1-gallon resealable plastic bag. Add Chicken to bag and seal bag. Set bag on a rimmed dish (to catch any leaks) and refrigerate 8 hours minimum up to overnight. 3. Prepare grill. Remove chicken from marinade and discard marinade. Cook the chicken over the hotter part of the grill l until it's lightly browned all both sides, 6 to 8 minutes for a charcoal grill or 10 to 14 minutes for a gas grill. 4. Turn the chicken skin side down on the cooler part of the grill, cover and cook until chicken is cooked through and an instant-read thermometer inserted into the thickest part of the meat, but not touching the bone, reaches 165 F |
I too am lost, I feel double-crossed & I'm sick of
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Originally Posted By wildearp: Bravo! I finally bought some proper shears to spathcock my birds, but I keep forgetting to use it. I have always used a boning knife.  That’s the way to go; I bought the best shears $14 could buy at Wal-Mart and they broke the first time I used them on a bird. Went back to a serrated knife and haven’t looked back. Did two on the BGE this weekend and they turned out great. |
The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government. - Thomas Jefferson
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OP seems like a long time on the grill, but it looks great. Love me some spatchcock chicken. I did some brined chicken breast this weekend pretty freaking good. Pellet grill though. Curious if anyone has ever cooked their whole chicken breast down. I know a guy that sells the Yoder brand smokers, and he swears by it. He said its not a good presentation looks wise, but is juicier than cooking breast up. Not tried it, maybe next time I do one. . |
I too am lost, I feel double-crossed & I'm sick of
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Originally Posted By JimmyAR: OP seems like a long time on the grill, but it looks great. Love me some spatchcock chicken. I did some brined chicken breast this weekend pretty freaking good. Pellet grill though. Curious if anyone has ever cooked their whole chicken breast down. I know a guy that sells the Yoder brand smokers, and he swears by it. He said it’s not a good presentation looks wise, but is juicier than cooking breast up. Not tried it, maybe next time I do one. . Never did the whole cook breast side down, seem like they would be dry. I always brine them a day and do the first 10 min breast side down then flip them breast up until they get to 160 degrees. Interested to hear if anyone does the breast down for the whole cook and how they come out. |
The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government. - Thomas Jefferson