Serves 4
Time to prep 90 minutes
Ingredients:
1 whole chicken spatchcocked (ask our team to spatchcock it for you)
4 tbsp olive oil (as a binder, both sides)
8 tbsp Provenance House Rub (applied generously on both sides)
Method:
Preheat your big green egg to an indirect cooking setup at 150-170°c (300-340°f). use the conveggtor to achieve indirect heat.
If you prefer a smoky flavor, place a chunk of apple wood on the hot coals once the temperature stabilises.
Lay the spatchcock chicken flat, breast side up.
Rub both sides of the chicken with olive oil to help the seasoning stick.
Generously apply the Provenance House Rub on both sides, making sure to cover all crevices.
Place the chicken skin side up on the cooking grate.
Close the dome and maintain a steady temperature between 150-170°c.
Get it cook for approximately 60 minutes. Avoid opening the lid frequently to maintain consistent heat.
Use a meat thermometer to check the internal temperature. The thickest part of the chicken (the breast) should reach 75°c .
If needed, cook for an additional 5-10 minutes to reach the desired temperature.
Once cooked, remove the chicken from the big green egg.
Let it rest for 10 minutes before serving.