This recipe is sponsored by The Ultimate Grillmaster Giveaway. We teamed up with three of our favorite brands and made some seriously good food outdoors on the fire. Enter the giveaway for a chance to win over $600 worth of outdoor grilling prizes!
This recipe features:
Woos! Hot Sauce
Fourneau Paella Pan
1 whole organic chicken (4 lbs)
10 grams Salt
1 gram Pepper
2 grams Oregano (dried)
Lemon slices for serving
Woos! Hurricane Hot Sauce for serving
To spatchcock the chicken, remove the backbone using heavy duty shears or a cleaver.
Put the spatchcocked chicken on a baking tray and season on both sides with salt, pepper, oregano and oil.
Refrigerate until ready to use or, if you're cooking soon, keep seasoned room temp for 30 mins to 1 hour before cooking.
Build a fire large enough to develop some cooking embers. Ignite the fire with If You Care Fire Starters, and add small pieces of kindling to build the fire. Surround the kindling with 1-2 inch wide pieces of seasoned dry firewood, built in a cone shape. Add approximately 12 two-inch pieces of seasoned, dry firewood until the flaming logs are burnt enough to knock down and fill the fire bed with embers. When the embers are still flaming but the flames are no longer reaching the grate, place the chicken bone side down onto the grate to cook.
Cook the chicken bone side down for 15 mins. Add small pieces of firewood as needed onto the embers in a perimeter fashion so that when they flame up they're not blackening the chicken too much. We're going for an indirect heat source. Flip the chicken and cook on the other side for 15 minutes. Flip back and forth for another 5-10 minutes or until deepest part of the breast and thigh measure 160-165 degrees Fahrenheit. Using tongs, take the chicken off of the grill and put it on a serving platter bone side down. Garnish with lemon juice and serve with Woos! hot sauce.
After chicken is done, use the remaining embers to make our smoked patatas bravas.