Spatchcock Chicken on a Big Green Egg
By Greg Burks – Big Green Egg
Cooking chicken on a Big Green Egg is one of the easiest and best things you can try. Many cookbooks
recommend brining chicken, but this becomes unnecessary when using the BGE since the ceramic
structure retains moisture. Season chicken according to personal taste and grill. Experiment freely: you
can add a traditional barbecue sauce during the last 20 minutes of cooking, OR apply a sweet drizzle after
cooking, OR simply enjoy the great taste of your spatchcocked chicken plain.
Ingredients:
1 (4 to 5 pound) whole chicken
1/4 cup olive oil (may substitute softened butter and minced garlic)
2-3 Tbsp. barbecue rub (Use your favorite BGE seasoning or see recipe below)
Background:
A spatchcock is poultry or game that has been prepared for roasting or grilling by removing the backbone;
you are essentially “butterflying” a whole chicken. This allows faster and more even cooking, producing
wonderfully juicy meat while still getting that great golden roasted skin!
Directions
With kitchen shears or a knife, cut the chicken from the neck down, along both sides of the backbone.
Remove the backbone, turn the chicken bony side down and open so that it lies flat. Rub oil over both
sides of the bird and into all the nooks and crannies. Then season with your favorite rub, massaging into the
flesh. Let chicken sit and warm to room temperature while you start the charcoal. Adding wood chips is
optional based on your personal taste.
Pre-heat the Egg to 350 degrees using direct heat, no plate setter. Place the chicken skin side down on the
cooking grid. Close the lid and cook for 20 - 25 minutes. Flip the chicken over and cook for an additional
20 - 30 minutes. If using an Egg, remember to keep the lid closed as much as possible. Don’t keep opening
and closing it; a major benefit of the Egg lies in its shape and ability to cook evenly and maintain consistent
temperature when closed.
Cooking time may vary due to the size of your chicken, the temperature of the Egg, and your altitude.
Chicken is done when the center of the breast reaches 160 degrees. When done, remove chicken to tray
and cover with foil, letting it rest for 10 minutes to absorb the juices. Carve and serve.
Options: All-Purpose Barbecue Rub
1/4 cup coarse salt
1/4 cup dark brown sugar
1/4 cup sweet paprika
2 Tbsp. freshly ground pepper
1 Tbsp. chili powder
Mix ingredients and store in airtight jar away from
heat and light. Use Kosher or sea salt, not table
salt. Keeps for months
Makes approximately 1 cup
Options: Mama’s Barbecue Sauce from “Big Green Egg Life Style” magazine
1 stick butter
1 sweet onion chopped fine
2 ½ cups ketchup
2 cups apple cider vinegar
½ cup Worcestershire sauce
¼ cup Dijon mustard
2 Tbsp. packed brown sugar
Juice of 2 lemons
2 Tbsp freshly ground pepper
Simmer onions in butter until soft, 5-7 min. Add
remaining ingredients, bring to a boil.
Reduce heat to simmer, cook until flavors have
smoothed and mellowed, about 10 min.
Store in airtight container in refrigerator.
Makes approximately 6 cup
Greg Burks - Big Green Egg
Greg Burks returns for another year of Blues, Brews & BBQ. He lives
with his Big Green Egg (and family) in Highlands Ranch, Colorado
and has converted his entire cul-de-sac to Egg Heads. Each
weekend neighbors wander from yard to yard voting on the best
smoked meat, pizza, and vegetables. He is best known for his
Smoked Pork Butt. Ask him about it if you have a few minutes and a
Brew to share.
Gregg is originally from Tennessee which is where he learned to love
the flavor of slow food. He is the owner of a commercial/residential
security service and a committed University of Tennessee Volunteers
fan.
The Big Green Egg Company was founded by Ed Fisher more than 30
years ago as he set out to develop a modernized version of an
ancient Asian cooker for the culinary marketplace. Not satisfied with
the short-lived materials and marginal thermal properties of a typical
kamado grill, Fisher made a decision to create the very best outdoor
cooker, period. This unique product, the Big Green Egg, now
manufactured from advanced ceramic materials, is widely
acclaimed as the best outdoor cooker
in the world with legions of fans (known
as EGGheads) in over twenty-five
countries. Often copied, never
matched … there is only one, original
Big Green Egg — The Ultimate Cooking
Experience!®
To learn more please visit
www.biggreenegg.com
For more information about this Culinary Demonstration, the chef, the recipe, and other
food offerings in Beaver Creek, visit www.beavercreekculinary.com
