RECIPES
Spatchcock Chicken
by Pitmaster Mark Lambert of Sweet Swine O' Mine
Watch pitmaster and B&B Charcoal Ambassador Mark Lambert of Sweet Swine O' Mine grill this delicious spatchcocked chicken smoked to perfection. Get Mark's expert tips on how to grill a juicy bird then lay it on a nest of herbs topped off with his amazing Salsa Blanca.
INGREDIENTS
- Whole chicken
- Salsa blanca recipe (below)
INSTRUCTIONS
Remove the backbone from the chicken cutting down each side from tail to neck.
Flatten out and dry.
Season with your favorite low sugar chicken seasoning and spray with cooking oil.
Cook directly over fire 14' away on a bed of herbs, 375 degrees with the lid closed or until the breast reaches 158 degrees.
Rest and dress with sauce
Salsa Blanca Recipe
1 cup mayo
1 tbsp apple cider vinegar
1 tbsp seasoned rice vinegar
1tbsp hot sauce
Juice of one lime
Cilantro to taste
Mexican seasoning to taste (Rub Del Norte)
