SO easy. SO good. SO moist. <\/p>\n\n\n\n
I was at the market doing the weekly shopping and saw a \u201cspatchcock\u201d chicken on display, all ready to go. For $18. Right next to it was a chicken likely out of the same hatch, unmolested, for $9. Hey, I\u2019ve got scissors.
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It\u2019s rather a pain to remove the chicken\u2019s backbone, but a decent pair of kitchen shears makes it an easy task. One day I\u2019ll buy some. I used a pair of blister-pack Walmart scissors to pretty good effect. Just cut down either side of the backbone and remove it. Then place the chicken breast side up and give it a good whack with the heel of your hand ( or a rolling pin!) to flatten it.
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I marinated the bird in Ken\u2019s \u201cHouse Italian\u201d dressing (also touted as a marinade) for about an hour in a gallon plastic bag, in the \u2018fridge.
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I fired up the big Weber as the tiny one is, well, just tiny<\/em>. The chicken was grilled skin-side down for about ten minutes, and turned. After another ten minutes, it was flipped again. I continued to turn it at five minute intervals until the breast measured about 160F. <\/p>\n","protected":false},"excerpt":{"rendered":" SO easy. SO good. SO moist. I was at the market doing the weekly shopping and saw a \u201cspatchcock\u201d chicken on display, all ready to go. For $18. Right next to it was a chicken likely out of the same … Continue reading
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