A down-to-earth, delicious twist on traditional chicken grilling - the Bullfrog Chicken Recipe is inspired by the simplicity of backyard barbecues and the love for flavorful, juicy chicken, Bound to become a staple in your repertoire!
Thank you Gerry Poynter (@happybarbecue) for sharing this recipe with our community!
Before we get to cooking the chicken, let's start by rinsing it chicken under cold water. When done, gently pat it dry with paper towel.
Lay the chicken on a sturdy cutting board or table, backside up. With a sharp knife or kitchen scissors, make a lateral cut from the abdomen to the thorax, slicing through the ribs and freeing the breasts while leaving them attached to the body only by the shoulder bones. Flip the chicken over and press down firmly to flatten it into a frog-like position.
Once your chicken is prepped and ready, give it a generous coat of Duck Fat Spray, ensuring the entire surface is evenly covered. This step not only adds flavor but also helps achieve that crispy skin we all love.
Preheat your grill to 375°F (190°C). When up to temp, carefully place your chicken on the grates, skin side up. Let it cook undisturbed for about an hour, or until its internal temperature hits 165°F (75°C). Cooking slow and steady allows the flavors to meld and ensures a juicy, tender chicken infused with a delightful smoky aroma.
Once your Bullfrog Chicken has reached its perfect temperature, carefully remove it from the grill and tent it loosely in aluminum foil. Allow it to rest for 15 to 20 minutes, allowing the juices to redistribute throughout the meat for maximum tenderness.
When done, go ahead and slice the chicken, and serve with your favorite sides.
Catch you on the next recipe!
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