How to grill Chile Rubbed Spatchcock Chicken with Brussels and Blue Label Whiskey @barbecuenbourbon

@barbecuenbourbon

The Ingredients:

Chicken:
1- 9 lbs chicken cleaned, neck and inners removed
Cut on both sides of the back bone and remove
Cut the breast cartilage at the end
Flip the bird, breast side up and push down to splay the bird out to lay flat

Chicken Rub:
2-TBSP ancho Chile
1-TBSP Cascabel Chile powder
1-New Mexican Chili Powder
½ teaspoon Chile de Arbol or cayenne pepper
1-TSP ground coriander
1-TSP onion powder
2-TBSP AP
1-TSP smoked paprika
½ TSP cinnamon
¼ cup olive oil

Chicken Glaze:
2-TBSP olive or canola oil
4- cloves garlic
1- small onion chopped
3- ripe mangos chopped
½ cup dry white wine
¼ cup orange juice
¼ cup pineapple juice
3 to 4 TBSP honey
½ TSP Chile de arbol powder
1-TBSP AP

Brussel sprouts:
1- lb trimmed and washed brussel sprouts
4- strips bacon of choice cut into ½” chunks
¼ yellow onion diced ½” pieces

The Cook:
The chicken:
Rub chicken all sides and under breast skin into breast thoroughly
Heat grill to 350-400 degrees
Place chicken on the grill breast up, cook for 15 to 20 minutes then flip and continue to flip every 15 to 20 minutes.
Apply the glaze after each flip on the side that is up.
Cook to an internal temperature of 165 in the thigh
The cook will take approximately 1 hour to 1:15 minutes to cook depending on how meaty the chicken is and fire temperature.

The Brussel sprouts:
Make foil boat
Place bacon then onions then Brussels
Sprinkle with AP
Place on the grill off to one side
Shack the foil boat every time you flip the chicken

The Whiskey:

Johnnie Walker Blue Label
Classification: Scotch Whiskey

Company: Diageo Brands

Distillery: Clynelish, Glenkinchie, Cardhu and Caol Ila.

Released: Continual

Proof: 40% ABV

AGE: NAS

Color: Honey

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#bbq #bourbon #bourbonwhiskey #food #cooking #bbqlovers #whiskey #scotch #bluelabel