Grilled Dry Brined Hen – Spatchocked

Elements + Substitutions

• Complete Hen – Purchase a complete roaster rooster after which you’ll be able to spatchcock at residence (or ask your butcher to do it for you). This recipe additionally works with any skin-on rooster cuts like our dry-brined rooster halves. You can even dry brine and spatchcock turkey.
• Seasoning – We use our primary dry brine recipe however you can even use any dry rub or seasoning that has kosher salt in it. Another choice is our rooster rub.

Parts are within the recipe card.

Gear

When dry brining it’s finest to have a wire rack lined in a sheet tray ready. This elevates (lifts) the rooster so the whole chook can get airflow and dry brine within the fridge.

Preparation + Seasoning

Begin by spatchcocking the rooster. With a pointy knife lower alongside one aspect of the spine. You possibly can see extra particulars in our article on the way to spatchcock.

Subsequent, repeat the identical step by slicing and eradicating the opposite aspect of the spine.

The final step is to tug the 2 halves aside. Flip the rooster over so the breast aspect is up, after which press it flat. Liberally season either side with the dry brine.

Recipe Steps

1. Brine: Lay spatchcocked rooster out on the wire rack within the sheet tray. Liberally apply the dry brine to either side of the rooster. Place in fridge uncovered for as much as 24 hours. See FAQ part for extra time ranges.
2. Grill: Put together grill for two-zone, or oblique, grilling concentrating on 450 – 500 levels Fahrenheit. Place the rooster on the grill grates over oblique warmth. Grill pores and skin aspect down for quarter-hour oblique. Then flip and proceed grilling oblique till the inner temperature of the rooster breast reaches 158 to 160 levels F utilizing an instant-read thermometer. If in case you have a scorching grill we suggest rotating the rooster round to keep away from any scorching spots from burning the rooster. You possibly can rotate or flip as a lot as that you must till it’s accomplished.
3. Relaxation: Take away from grill and relaxation on a slicing board for quarter-hour to permit for carry-over cooking. Slice and serve.

Whereas the USDA recommends cooking rooster to 165 levels Fahrenheit you’ll be able to obtain protected rooster by cooking it to 158 levels for longer time to kill of micro organism. In order for you the juiciest rooster you will have ever eaten then learn our article on the good rooster temperature.

Grill Particular Modifications

Large Inexperienced Egg – If utilizing a Large Inexperienced Egg or Kamado grill, you’ll be able to arrange for conventional two-zone grilling utilizing the grill charcoal basket with divider or you should use your ConvEGGtor plate. If utilizing the plate you don’t want to maneuver the rooster round because it’s all oblique cooking. Goal the inner temperature of the grill if utilizing the plate at 500 levels F.

Fuel Grill – Assuming you will have a 3 burner gasoline grill, gentle two adjoining burners at medium warmth and depart one off. That is your two-zone arrange. Goal an inner grill temperature of not more than 500 levels F.

Kettle Grill – Use a standard two-zone direct and oblique zone arrange. Goal 450 levels inner temperature of the grill. The direct aspect can be nearer to 550 over the direct warmth.

Pellet Grill – Use your excessive or grill setting, preheat the grill so the grates are scorching. Grill oblique the whole time and glaze when the inner temperature of the rooster is 155 levels F. In case your pellet grill has a direct grill function like on a Camp Chef Woodwind, then grill direct after which shut the vent to complete oblique.

Often Requested Questions

Wine Pairing

I really like chardonnay with nearly any grilled rooster recipe, particularly this dry brined rooster, with it’s natural flavors and good smoky contact you get from grilling. Another choices can be a viognier or a richer-style white wine. For reds a lighter purple works nice, like a gamay noir or pinot noir.