#117-20353 64 Ave, Langley • 604.530.1518 • firstname.lastname@example.org
August 08, 2017
Start with a whole fresh, local chicken - rinse it under cool water & pat it dry. Using a pair of kitchen shears, cut along both sides of the chicken backbone & discard the backbone. Turn the chicken over, breast side up and press down firmly on the breast bone to crack and flatten it.
Liberally season the chicken with your favorite dry rub (like Prairie Smoke & Spice BBQ Sweet & Tangy) & transfer it to a pre-heated grill.
Grill the chicken skin side down over moderate heat until the skin is browned and crisp, about 10 minutes. Turn the chicken over - skin side up, cover and grill over moderate heat until cooked through, about 20 minutes (use your digital thermometer to ensure proper temperature, you are looking for about 175 degrees in the thigh).
Baste once or twice during the cooking time with Prairie Smoke & Spice BBQ Blue Ribbin' Sauce & transfer the cooked chicken to a cutting board. Let it rest for 5 minutes before carving and serving.
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