I knew I had to share this recipe with you when Cameron decided we can raise chickens forever simply so he can have this meal forever!
It has become my go to meal every week because it is so simple, tasty and there are always leftovers so at least 2 meals in one.
The best way I have found to cook a whole chicken is by spatchcocking it. Which is simply removing the backbone and laying the chicken flat on the grill/smoker/oven. This allows the meat to cook evenly and the flavor to really get into the meat.
I searched YouTube for you for a good chicken spatchcock video because I have not made one yet. Here is a link the best one I could find that wouldn’t waste your time with too much talking. Done by Chef Tom at All Thing BBQ https://www.youtube.com/watch?v=eFVm3AFkRiU
Once you have flattened your CJW Green Grass Chicken, add your favorite seasonings or just salt and pepper. I have done a few combos and each time it tastes great so I really do not think you can go wrong here!
We have a smoker, so I smoke it for 1-2 hours at 160-180 then turn up the temperature to 225 for about 2-3 hours depending on the bird size. A good rule of thumb is 1hr per lb. of meat. It is done when the breast reaches 165 F.
While the chicken is cooking, I make the mango salsa. Here is the recipe for that:
2 Mangos diced up
3 small, sweet peppers diced
2 T fresh cilantro
½ Fresh squeezed lime.
Add all that to a bowl and mix then Enjoy!
Pull the meat off and cut up a little and serve on corn tortillas with the mango salsa, avocados, and a little more lime. It has the power to make Cameron want to raise chickens so that is pretty powerful stuff. What is that old saying? A way to a man’s heart is through his stomach. I believe that rings true here!