Spatchcock Chicken With My Marinade & Sauce

Whole chickens can take a long time to bbq! When you spatchcock the bird it can reduce the time by half! Also, the flavor and juice is still there. It’s an easy process and I want to provide this delicious recipe to help make it worth your while!

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Marinade:

-3 Garlics, minced

-1/3 cup Dijon mustard (honey)

-2 tablespoons white wine (cooking)

-1 tablespoon soy sauce

-1 tablespoon olive oil (extra virgin)

-1 tablespoon chili sriracha sauce

-2 table spoons of Herb Blend (see below for blend)

-1 tablespoon sea salt & black pepper (each)

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Herb Blend:

-4 tablespoons dry thyme

-3 tablespoons dry marjoram 

-1 tablespoon poultry seasoning blend

-2 tablespoon dry rosemary

-1 tablespoon dry tarragon

-1 tablespoon dry basil

-1 teaspoon dry fennel seeds

-1 teaspoon dry mint

-1 tablespoon dry chives

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Sauce:

-1 cup southwest cowboy bbq sauce

-1/4 cup A-1 Sauce