Spatchcocked Chicken
Description
Spatchcocked Chicken on a bed of Mandarin Oranges, Caramelized Onions, Thyme, and Garlic, and cooked in a cast Iron pan with Triple Sec liqueur
Scale
Ingredients
- 4 mandarin oranges
- 1T chopped garlic
- ½ onion sliced thin
- Bundle of thyme
- Salt
- Spatchcocked chicken
- 2T Extra virgin olive oil
- 1T rub (i used Kosmos Q killer honey)
- 3T softened butter
- ½ C Triple Sec Liqueur
- ¼ C chicken stock
Instructions
- Preheat smoker or oven to 425F
- Lay the pieces of 4 mandarin oranges, 1T chopped Garlic, and 1/2 Onion sliced thin on the bottom of a cast iron pan.
- Cover with a bundle of thyme and salt everything generously.
- Place spatchcocked chicken, skin side down on the pan. Cover the bottom in 2T EVOO and 1T rub
- Flip the bird so the skin side is up and place about 3T softened butter under the skin of the legs and breast meat.
- Cover the top of the skin in more EVOO and rub.
- Cook for about 30 minutes.
- Add ½ C Triple Sec liqueur and ¼ C chicken stock to the pan (don’t pour it on the chicken)
- Continue cooking chicken until you get an internal temp of 155F.
- Remove from the smoker/oven and let rest 5 -10 minutes before serving.
