Spatchcock Chicken BBQ Recipe

preparing the chicken

• To “vlind” the chicken as it is so beautifully called, it is best to use scissors. With this you cut the backbone out of the chicken
  
  
• Once you have removed the backbone take a sharp knife and cut through the wishbone / collarbone so you can lay the chicken completely flat
  
• Place the chicken inside out, spread a little olive oil over the chicken and sprinkle the BBQLUB Chicken Rub generously over the chicken. Do the same with the outside of the chicken
• Even though itu0027s called a Rub you better not rub it out, but press the rub firmly. Pushing the rub onto the chicken instead of rubbing it will make it stay on better
• HOW TO MAKE THE STUFFED BELL PEPPER
• Cut the lid off the bell bell pepper and remove the seeds and loose seeds from the bell bell pepper and lid. Do not throw away the lid which you will use later as garnish
• Cut mushrooms and onion into small pieces and set aside in a bowl
• Put the crème fraîche in a bowl, add the 2 tbsp olive oil and season with salt and pepper.
• Drain the lentils well and place them in a bowl
• Add the crème fraîche, onion and mushrooms to the lentils, mix well and set aside.
• ON TO THE BBQ
• The chicken needs about 40 to 50 minutes to be cooked at a temperature of 180 degrees. Fill the bbq about halfway with charcoal and light it with lighter fluids.
• When the bbq is up to temperature, take the skillet, put in the stuffing you just made for the peppers, and heat it briefly. When the filling is warmed pour off all the excess moisture and then set aside for a while
• Now place the chicken skin side down on the grill for about 20 minutes until a nice crust has formed. Then turn the chicken over and let it cook slowly.
• Now take the bell pepper, put the filling in and crumble some feta cheese on top of the filling and let cook for about 25 minutes or so
• When the meat of the chicken legs has a core temperature of 85 degrees the chicken may be removed from the bbq. If all goes well, your stuffed peppers should also be ready now.
  
• SERVE THE SPATCHCOCK CHICKEN
• The chicken needs to recover from all the heat of the bbq first, let the chicken rest for about 15 to 20 minutes. This allows all the juices to distribute themselves wonderfully in the meat and you will have less moisture on your serving plate. You can now add the Sauce Guru Black pepper over the chicken. You can also do this when you have cut the chicken.
  
• When your chicken has had enough rest, lay it on the shelf with its insides and, with a sharp knife, gently slice off the thighs. You do this with the breast as well, passing the knife along the bone in the process. This way you get a deliciously tender piece of chicken breast.
  
• Place the stuffed peppers also with the chicken on the serving platter, if you have round shapes in the house it is best to put the peppers in such a shape, then they will not fall over.
  
• Optional side dish: jacket potatoes. Cut into the potato every 2mm. Then spread with salted butter and grill along for about 45 min. With a skewer you can feel if they are done. Then the pricker goes through without too much resistance.