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Summer is here and nothing better than celebrating the joys of the heat with a dish that perfectly captures the essence of the season. Whether it's a backyard barbecue, a picnic in the park, or an indoor dinner party, this summer chicken recipe is sure to become your new go-to. So get ready to tempt your taste buds with irresistible fried chicken spatchok made with a decadent homemade barbecue sauce recipe.
This versatile roast chicken recipe adapts effortlessly to the ever-changing vagaries of warmer climates. On sunny days, fire up the grill and grill the chicken to perfection, giving it that coveted charcoal smoke. The result? Juicy, juicy chicken with a perfectly crispy crust, infused with the delicious flavors of our homemade BBQ sauce. But when the weather changes unexpectedly; This dish is also easy to make indoors by toasting it in the oven as we do today.
The star of this recipe is the chicken with spatula. But why bother with spatshock? It's easy. By removing the backbone and flattening the bird, you get an extremely even cooking time, resulting in consistently moist and juicy meat. The unique texture and juicy smoothness are further enhanced by the tantalizing blend of spices in the rub, with notes of garlic, nutmeg and hints of fiery red pepper flakes. The combination of layered flavor and juicy chicken ensures that every bite is tastier than the last.
Now let's talk about some perfect accompaniments to make this dish a real summer feast. Imagine a decorated tableanimated roasted vegetables, its smoky sweetness blends effortlessly with the hearty chicken. Add a side of buttery cornbread with its golden crust and soft crumb to round out the richness of the meat. And what would a summer reunion be withoutrefreshing bowl of coleslawthat offers a delicious contrast of fresh and crunchy textures? These combinations not only enhance the flavor of the chicken, but also make a complete and satisfying meal that will impress your family and friends.
And so, my dear readers, I invite you to experience this first of my summer culinary adventures with me. Below, I'll provide an ingredient checklist, a step-by-step guide to perfecting the spatchcocking technique, and some barbecue sauce recipe variations so you can adapt this dish.
Ingredients Checklist - Amounts, Suggestions, Suggestions and Substitutions
- Whole chicken (2½ - 3 pounds):
- Note: Choose fresh, high-quality chicken for the best flavor and texture.
- Tip: If you prefer, you can use a larger or smaller chicken and adjust the cooking time accordingly.
- Cooking oil (2 tablespoons):
- Note: Use a flavorless oil such as vegetable, canola, or sunflower oil.
- Tip: If you want, you can replace the oil entirely with melted butter [LINK: https://www.thekitchn.com/butter-substitute-for-oil-23023163] or olive oil to taste.
- Garlic powder (2 tablespoons):
- Note: Garlic powder provides a comfortable and consistent garlic flavor.
- Tip: For a stronger garlic flavor, you can substitute chopped fresh garlic cloves.
- Substitute: Minced fresh garlic with a pinch of salt can be used instead of garlic powder.
- Salt (1½ kg):
- Note: Salt binds the flavors of the recipe.
- Tip: save your gourmet salts for other recipes, as the shades "don't" appear here. Also, be sure to adjust the amount of salt to your liking.
- Ground black pepper (1 tbsp):
- Note: Pure for the sake of depth of flavor.
- Tip: Freshly ground black pepper is recommended for the best flavor, but pre-ground pepper works just as well.
- Sugar (1½ kg):
- Note: Sugar balances the flavor and aids in caramelization.
- Tip: For a slightly different flavor profile, you can substitute brown sugar or honey.
- Freshly grated nutmeg (about ¼ teaspoon):
- Note: Nutmeg gives the rub a warm, aromatic note.
- Tip: If you don't have nutmeg, you can omit it or replace it with a pinch of ground cinnamon.
- Rote Pfefferflocken (¼ - ½ TL):
- Note: Red pepper flakes give the rub a subtle spice.
- Tip: Adjust the amount of red pepper flakes depending on how spicy you want it.
- Substitute: similar amount of cayenne pepper if you like it "more" spicy. Adjust to desired level of spiciness, as cayenne pepper is slightly hotter than red pepper flakes. You can also substitute an equal amount of your favorite chili flakes.
- Barbecue sauce (5EL):Here are the ingredients for my homemade BBQ sauce. However, feel free to use your own or even your favorite bottled barbecue sauce if you're short on time or ingredients.
- Catchup (2 EL):
- Note: Ketchup provides a sweet and tangy base for barbecue sauce.
- Tip: For the best taste, choose a high-quality ketchup.
- Balsamic-Essig (2 TL):
- Note: The balsamic vinegar adds a rich, slightly sweet note to the sauce.
- Tip: If you prefer a milder taste, you can substitute apple cider vinegar. You can also experiment with red wine vinegar, although I advise against using white wine or champagne vinegar.
- Sesame soup (1 TL):
- Note: Sesame oil gives barbecue sauce a distinctive nutty flavor.
- Tip: If you don't have sesame oil, you can use a neutral cooking oil or do without it.
- Sojaweide (1 EL):
- Note: Soy sauce gives the sauce a hearty umami note.
- Tip: Use low-sodium soy sauce if needed, or replace the tamari with a gluten-free option.
- Pepper paste (1 TL):
- Note: Pepper paste gives barbecue sauce a spicy kick and depth of flavor.
- Tip: Adjust the amount of chili paste to your spiciness preference or use hot sauce as a substitute.
- Sugar (½ teaspoon):
- Note: Sugar balances the flavors and gives a caramelized frosting.
- Tip: For a different sweetness profile, you can use brown sugar, honey or maple syrup.
Barbecue sauce - variations
- Spicy BBQ Sauce:Add some spice by adding ingredients like cayenne pepper, hot sauce, or diced jalapeños to the sauce.
- Honig-BBQ-sauce:Combine the smoky flavor with the sweetness of honey for a delightful combination.
- Mustard BBQ Sauce:Give it a flavorful twist by adding some Dijon or whole grain mustard.
- Asian-Inspired BBQ Sauce:Enhance the sauce with flavors like soy sauce, ginger, garlic and rice vinegar for an Asian twist.
- Fruit Infused BBQ Sauce:Try fruit purees or juices like pineapple, peach or mango to add a fruity zing to the sauce.
- Smoked Chipotle BBQ Sauce:Up the smoke by adding chipotle peppers to adobo sauce or smoked paprika powder.
- Bourbon-BBQ-Sauce:Add a touch of richness and complexity to the sauce by adding bourbon.
Spatchcocking Technique - How to Spatchcock a Chicken, Tips and Tricks
- Choose the right tools:To make the process easier, have handy kitchen shears or sharp poultry shears. This will help you easily cut the spine and any small bones. If this is your first time spatchcocking, I suggest doing this process without scissors or bird shears.
- Ensure a clean workplace:Start by clearing a clean, spacious workspace. This allows you to maneuver the chicken without obstruction and maintain hygiene throughout the process.
- safe chicken:Before you begin, make sure the chicken is standing firmly on a board or sturdy surface. To prevent slipping, you can place a damp kitchen towel underneath.
- Remove excess moisture:Pat the chicken dry with paper towels to remove excess moisture. This will prevent the chicken from slipping during spatchcocking. This will also make the mop stick better and ensure crisp skin after you're done spaddling.
- Localize o backbone:With the breast side down, locate the backbone of the chicken. It runs the entire length of the bird, from the neck to the tail.
- Cut along the spine:Using kitchen or poultry shears, start at one end of the backbone and cut lengthwise from one side. Repeat the process on the other side to completely remove the pimple.
- Chicken flattened:Turn the chicken over and open. Firmly press the sternum with your hands until you hear a soft pop. This will flatten the chicken and ensure even cooking.
- Remove any remaining small bones:Feel the hollow and along the rib bones to look for small bones that may have been missed in the first cut. Remove them carefully to ensure a safe eating experience.
- Take care:Be careful. Take your time and take it slow, especially if this is your first time cutting bones and joints.
Roasting Chicken - How it works
If you prefer the smoky, charred flavors of the grill, you can easily adapt this recipe for the grill. Follow these simple steps to cook spatchcock chicken to perfection:
- Preheat the grill:Preheat the grill to medium-high heat (about 190-200°C). Make sure cooking grates are clean and well oiled to prevent sticking.
- Prepare the chicken:Follow the steps for slow cooker chicken as mentioned earlier in the recipe. Dry with kitchen paper and apply the scrubbing mixture. Make sure all sides are well covered.
- Roasted chicken:Place the chicken skin side down on the preheated grill. Close the lid and cook for about 10 to 12 minutes or until the skin is golden brown and crispy.
- Rotate and stitch:Using sturdy tongs or a spatula, gently turn the chicken. Brush the skin side generously with the barbecue sauce. Close the lid and continue baking for another 10-12 minutes.
- Check readiness:Insert an instant-read thermometer into the thickest part of the chicken, away from the bone. The internal temperature should reach 160°F (71°C) or until the juice runs clear. If necessary, continue baking for a few minutes until the desired amount is reached.
- Rest and serve:Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute, resulting in juicier, tastier chicken. Serve the grilled spatchok chicken with a side of the remaining barbecue sauce for dipping or drizzling.
Observation:Cooking time may vary depending on grill heat, size of chicken, and other factors. It is always recommended to use a meat thermometer to make sure the chicken is cooked well and has reached a safe internal temperature.
Fried spatchok chicken with smoky barbecue sauce
- Author: Viva o Gourmet
- Installation time: 15 minutes
- Cooking time: 50 minutes
- Total time: 1 hour 5 minutes
- Harvest: 4portions1X
- 2 1/2-3 LIBRA. Frank, spatchcock
Rub for the chicken:
- 2also vegetable oil
- 2Teaspoon. garlic powder
- 1 1/2 TL. Salt
- 1 teaspoon. ground black pepper
- 1 1/2 TL. Zucker
- Freshly grated nutmeg - about 1/4 tsp.
- 1/4-1/2TL. routine paprikaflocken
For the barbecue sauce:
- 2tb Ketchup
- 2Teaspoon. balsamic vinegar
- 1 teaspoon. sesame oil
- 1tbh i'm willow
- 1 teaspoon. pepper paste
- 1/2 TL. Zucker
How to glue a chicken:
- Wash the chicken inside and out and pat dry.
- Place the chicken breast on top. Pat the chicken dry with a paper towel and place it breast side down. Remove the spine by cutting through both sides of the spine, cutting through the rib bones as you go. Remove any tiny bones you can feel. Open the chicken, turn and flatten by hand
For the chicken and sauce:
- Mix the ingredients for the rub in a small bowl.
- Dry the chicken well with kitchen paper.
- Rub the chicken with the rub mixture.
- Place the chicken in the cast iron skillet.
- Put all the ingredients for the barbecue sauce in a small bowl and mix.
- Make a second batch and serve with the roasted chicken.
- This sauce also works well as a dip for sliced vegetable sticks and French fries.
- Preheat the oven to 375 degrees F.
- Cook the chicken for 30-35 minutes. Remove from the oven and brush with barbecue sauce.
- Put it back in the oven and continue baking for another 20-25 minutes.
- Remove and brush again with barbecue sauce.
- Place back in the oven and cook for another 10 to 15 minutes, or until the internal temperature reads 160°F when checked with an instant-read thermometer, or until juices run clear from the thigh area.
- Cooking time depends on the size of the chicken.
And that's our Fried Spatchcocked Chicken with Smoky BBQ Sauce. If you liked today's recipe or have any questions, let us know in the comments below. We are always happy to hear from you.
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