Grilled, Butterflied Chicken — It's What's For Dinner.

April 24, 2015

A butterflied (or spatchcocked) chicken is simply one that has had it's backbone removed and has been split open. Butterflying a chicken cuts down on cooking time, allows the meat to cook more evenly and exposes more skin, which crisps up nicely at higher temperatures.

We are happy to butterfly our free-range and organic chickens upon request. We recommend seasoning the chicken with one of our Dizzy Pig rubs or our newest product, Amola Bacon Salt. 

Once seasoned, place on grill breast side down over flames at 350 degrees for ten minutes, flip and cook an additional 30-40 minutes over indirect heat.  If cooking on the Big Green Egg we recommend smoking chicken over indirect heat at 250 degrees for about an hour and a half. 

Try Dizzy Pig rubs on all sorts of meats. They are particularly amazing on chicken and are gluten- and MSG-free. 

We are very excited to offer Amola Bacon Salt. Amola produces globally inspired infused salts. Their Bacon Salt is made with real heritage breed pork for a pure and intense flavor. Try it on chicken, popcorn, eggs, sautéed green vegetables or anything else you want to add that smoky bacon goodness too. It is especially good with dark chocolate. Let us know what you think!




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