¡Hola mi amigos! ¿Te gusta mucho pollo? And that just about sums up almost all the Spanish I learned in my 7 years of Spanish classes. Not going to lie, I sort of stole the idea for this chicken recipe from one I found online and tweaked it a bit. But damn it’s good. I spatchcocked the chicken in this video but it’s not nececito. If you want to learn, I have a quick little video on that as well. The link is below. But either way, serve this up to your guests and they will be asking you “¿donde esta la biblioteca?” in no time. ¡Comer con gusto!
Music by: http://www.purple-planet.com/
4 to 24 hours depending on marinade time (5 minutes to spatchcock)
Cook Time (approx.):
3 to 4 hours
- 1 whole chicken
- 2 ½ cups of El Gringo Marinade (1 cup left aside for basting)
- Spatchcock chicken. Learn how here. (optional).
- Place in freezer bag or container that seals.
- Squeeze out excess air (if in a freezer bag) and mix chicken around in container.
- Place chicken in smoker at 250°.
- Use hickory, pecan, or any fruit wood.
- Pour the rest of the used marinade in the bag or container on chicken.
- Baste with marinade every 30 minutes.
- Flip and baste after an additional 30 minutes.
- Flip and baste every 30 minutes.
- Cook until the breast meat is 165° and the leg is 175° internal temperature.
- Let rest for 10 minutes.
- Chop it like it’s hot.
- You can spice this up by adding chopped jalapenos to the marinade.
- When marinating in the fridge be sure to mix the chicken around every hour or so. This will help with making sure every part of the chicken is getting the juice like Barry Bonds.
- DO NOT use the raw chicken marinade on the cooked/cooking chicken. Unless you enjoy throwing up every five minutes, Claude.
- Be careful when flipping this bird, it will fall apart on you. (As shown in the video.)
- You can eat this hot or cold. Throw it on a salad, make a taco, throw together a chicken salad sandwich. This stuff is versatile.
- Seriously? You just had to look here. Come on, it’s chicken.
- Stay away from the dark meat. White meat is leaner and has less fat.
- Make the marinade with no or less salt.
- Go free range. I hear they are gluten free.