1. Remove neck and parts from inside of chicken. Rinse the chicken inside and out with cold water and pat dry with paper towels. Cut the bird down the whole spine, flatten the chicken and remove the breast bone. Make slices through the skin in the breasts and thighs. Place into a plastic resealable bag.
2. In a bowl, combine the Marinade ingredients. Pour the marinade over the chicken and seal the bag. Refrigerate a minimum of 3 hours; overnight is better.
3. Preheat the barbecue grill to medium. Place the bird on the grill, bone-side down. Discard the bag and the marinade. NOTE: NEVER baste with marinade that was used for raw chicken.
4. Cook the chicken for approximately 15 minutes on each side. When the chicken reaches a temperature of 165 degrees, start to brush on the BBQ Sauce. Continue brushing on the BBQ sauce until the chicken reaches 170 degrees.
5. Remove chicken from the grill and let set for 10 minutes before cutting.
“POLE WINNER” BARBECUE CHICKEN
1 whole chicken, spatch-cocked
Allegro® Original Bar-B-Q Sauce
Marinade
1 can cherry cola
1/2 cup olive oil
1 tablespoon grated ginger
6 cloves crushed garlic
1 tablespoon chopped cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
 “TRADING PAINT” STUFFED BARBECUE BURGER
|
 “LEAD LAP” TURKEY & GRAVY PO’ BOY
|
 “BACK STRETCH” BARBECUE SPARE RIBS
|
 “HAPPY HOUR” HALIBUT with BLACK BEAN SAUCE
|
 “BIG HIT” ENGLISH TRIFLE
|
 “GAS and GO” BEEF & CHICKEN CROCK-POT
|
 “PUCKER VALVE” BABY BACK RIBS with APRICOT GLAZE
|
 “TRACK BAR” SALMON on ALMOND THINS
|
 “LUCKY DOG” SHRIMP & TORTELLINI SALAD
|
 “INSIDE LINE” CHICKEN and CORN CHOWDER
|
 “PIT STOP” OLIVE TAPENADE
|
 “VICTORY LANE” SHORT RIBS with HERB BUTTER
|