Chile Crunch Spatchcock Chicken
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- Build a medium sized hot bed of lump charcoal in the Kamado Joe Classic III Ceramic Charcoal Grill and stabilize the temperature at 400ºF when set up for indirect cooking (diffuser plates or SloRoller in place).
- Combine the mayonnaise, Colonial Chile Crunch, lime zest and juice and Plowboys BBQ Jerk Seasoning in a mixing bowl. Whisk well. Reserve 1/2 cup for dipping.
- Place the scored spatchcock chicken in the bowl with the marinade. Cover with plastic and let marinate in the refrigerator at least two hours, up to 8 hours.
Remove the chicken from the marinade and place directly on the cooking grates, skin side down. Cook until the skin begins to brown, about 30 minutes. Flip and continue cooking until the internal temperature reaches 150ºF in the center of the breasts, about 40 minutes total. Remove the deflector plate and flip once again to crisp the skin over direct heat. Remove from the grill when the skin is crisped, just a few minutes.
Divide the chicken pieces and serve topped with grilled green onions and the reserved marinade/sauce for dipping.
- Serving Size
- 4.91 oz
- per serving
- 3.3 grams
- 30.5 grams
- 40.6 grams
- 266 milligrams