The days are still long and the weather still warm. Every now and then a cooler day offers much needed relief from the summer heat. It is decidedly late summer now, school starts soon, or for some has already started. At farmer’s markets the tomatoes, eggplants, and peaches are bountiful, and I still can’t seem to get enough grilled food. Today’s recipe is a Smoky Spatchcock Grilled Chicken with Peach Bourbon Sauce that’s perfect for end of summer, although at my house we will be making this well into the fall. I think I like fall grilling just as well as summer grilling.
The Origins
This grilled chicken uses two notable techniques. The first is “spatchcock” which involves cutting through or removing the backbone of a chicken and then pressing on the breastbone to flatten it out. This flattening of the chicken allows it to cook much faster than a chicken left intact. By many accounts there’s no clear country of origin for this technique. The strongest case made so far is that this is a technique that originated from Ireland and came from the term “dispatch the cock”. Seems to make sense. It is of course entirely plausible that the Irish were not the only people to think of opening up their poultry in order to simplify the cooking process. I have a tendency to react immaturely to the term “spatchcock”, don’t pretend your mind didn’t go there too. I see you!
The second technique involves a dry rub, or dry brine. A dry rub is generally applied directly before cooking while a dry brine is applied well in advanced but is most often rinsed off just before cooking. I prefer to season the bird well in advance but do not wash off the rub before cooking. This type of application in the United States is commonly found in southern cooking, most notably barbecue. Enslaved African people brought traditions to the Americas of preserving and cooking meat in aromatic spice mixtures. Jerk chicken is sometimes thought of as the Caribbean’s answer to southern barbecue however the reverse is actually more likely. The dry rub method is attributed to slaves that came from the Gold Coast of Africa. Cooking techniques in the Caribbean were melded with the influence of Spanish colonizers.
Recipe Considerations
The foundation of this chicken is the spice rub. The spicy smoked paprika lends a big hand in flavor since I’m not using a smoker. You could optionally use a sweet smoked paprika, but I don’t think the spice here is very intense. I recommend dry-brining with the spices at least overnight and as long as two days. This makes this dish a great prep ahead option that you can make for an early Sunday dinner or even a weeknight grill. The spatchcock method cuts down on your cooking time, so it’s possible to have dinner on the table in a reasonable amount of time. The peach sauce (or nectarine!) I’ve created here pairs well with the salty and smoky flavors of the chicken. Serve this Smoky Spatchcock Grilled Chicken with some slaw, or grilled broccoli (recipe coming soon!) and you’ve got dinner.
Smoky Spatchcock Chicken with Bourbon Brown Sugar Peach Sauce
Ingredients
Spice Rub
- 4 tbsp kosher salt
- 3 tbsp brown sugar
- 2 tbsp smoked spicy paprika
- 1 tbsp garlic powder
- 1 tbsp cumin
- 1 tbsp ancho chili powder optional
Chicken
- 1 whole chicken 3-4 lbs
- 4 tbsp spice rub
- Black pepper to taste
Peach Brown Sugar Bourbon Sauce
- 2 large peaches or nectarines
- 1 tbsp brown sugar packed
- 1 oz bourbon
- Pinch salt
- 1 tsp unsalted butter
Instructions
Spice Rub
- Mix all ingredients together!
For the Chicken:
- Spatchcock your chicken: see article if needed. I like to remove the spine completely and save it for stock, the wingtips are up to you. Pat chicken dry.
- Place on a baking sheet or tray. Create pockets under the chicken skin at each breast and thigh. Put a teaspoon or two of spice rub in each pocket and distribute as evenly as possible. Rub the rest of the mixture all over both sides of the chicken. Place in fridge uncovered at least 6 hours, but ideally for 24 hours and up to two days.
- On grilling day allow chicken to sit out at room temperature for 30-60 minutes before grilling. Preheat the grill to 350. Wrap a cast iron pan or a brick in aluminum foil. Oil grill grates and aluminum covered weight to avoid chicken sticking.
- Place chicken, skin side up on indirect heat. Place oiled side of your weight of choice directly on top of chicken to flatten and allow chicken to cook evenly. Close grill and allow to cook for 30 minutes. Ensure grill remains between 325 and 375.
- After cooking 30 minutes turn chicken 180 degrees (do not flip) and cook other side for 30 minutes. (make sure weight is back on top)
- If cooking peaches over the grill, now is a good time to place cast iron pan on direct heat. Check occasionally, stirring and breaking up peaches to form a chunky sauce.
- Check temperature of chicken has reached 165 degrees. Remove cast iron or weight. Place chicken on direct heat, skin side down for about 5 minutes or until skin is crisp.
- Remove from grill. Allow to rest at least 10 minutes before serving.
For the sauce:
- Score peaches in an “x” pattern on the bottom of each peach. Blanch peaches for 30 seconds in boiling water, then immediately transfer to a bowl of ice water.
- Peel each peach and dice
- In a small bowl, combine peaches, brown sugar, bourbon and salt plus ¼ c warm water (use leftover blanching water) Add butter to top (so you don’t forget it later, no need to melt).
- When ready to cook transfer to a pan (cast iron if cooking on grill) and allow to simmer. Break down peaches with a spoon as you stir until the consistency of chunky apple sauce.
- Serve with chicken.
Notes
- Feel free to use smoked paprika in the spice rub (instead of spicy smoked) if you don’t like heat. If you like more heat add some cayenne pepper to taste, start with 1 tablespoon.
- You will have leftover spice powder. Save this for ribs, salmon or future grilled chicken.
- Adjust your cooking times to the size of your chicken. Using a thermometer to read the temperature is very helpful.
Sources:
http://www.epicurean.com/articles/jerk-jamaicas-answer-to-barbecue.html