Smoked Spatchcock Chicken
NOTE: A chicken frog is another version of a spatchcock, but you’re leaving the backbone in and cutting down the side of the ribs below the breast flipping the bird over until it looks like a frog.
Prepared with
Ingredients
- Whole chicken, frog cut
- 1 tbsp Ninja Woodfire universal rub
- 1 tbsp oil
- Sriracha mayo
- Barbecue sauce
- Garlic mayo
- 1 pack Frazzle
- Crispy onions
Instructions
Step 1
Liberally season chicken all sides with Ninja Woodfire Universal rub, ensuring that you get underneath the skin on the breast, a little oil can help.
Step 2
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
Step 3
While holding the smokebox lid open, use the pellet scoop to pour pellets into the smokebox until filled to the top. Then close smoke box lid.
Step 4
Turn dial to SMOKER, set temperature to 120°C and set time to 1 hour. Select START/STOP to begin cooking (preheating is not needed).
Step 5
After 45 minutes check if chicken is cooked, if not cook for longer. Cooking is complete when the chicken reads 74°C on an instant read thermometer, turn unit off, leave lid closed and let chicken rest for 15-20 minutes.
Step 6
Once fully rested, coat the bird liberally with sauce and sprinkle on crushed crisps, and crispy onions eat like a caveman or serve for family and friends perhaps it’s up to you it’s lush.