Spatchcock Chicken

Spatchcock chicken is one of my favorite methods for cooking chicken.  I would much rather cook a chicken this way than beer can chicken.  I think spatchcock chicken is much more moist and cooks more evenly.  Typically, we will make two chickens.  The leftovers are great for chicken salad or quesadillas.

Ingredients:
Brine:
1/2 cup kosher salt
1/2 cup honey
1/4 cup garlic juice
1/4 cup onion juice
2 cups hot tap water
1 1/2 quarts cold water
Mix all the ingredients together except the cold tap water and stir to disolve.  Let stand for 10 minutes for flavor to combine.  Add cold water and stir to mix.

Once the brine is cooled down submerge the chicken and refrigerate for 6 to 8 hours.

Chicken:
1 whole chicken, spatchcocked
You favorite rub (Wild Willy's for us)
You favorite BBQ sauce

After you brine the chicken rinse it off and pat it dry.  The next step is to spatchcock to chicken.  If you do not know how to spatchcock a chicken check out this link.

http://www.youtube.com/watch?v=l-8tMEwBnSA&feature=player_embedded

Preheat the Egg to around 300 to 325.  Add you favorite rub to the chicken.  I like to cook the chicken 15 minutes skin side down then the remainder of the time skin side up.  This will allow the skin to get a lot more crispy.  During the last 15 minutes baste once or twice with BBQ sauce.  The total cook time will be around an hour or until the thigh temp is 180 or the breast temp is 180.