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FREE TOOL WITH PURCHASE OF COVER
FREE TOOL WITH PURCHASE OF COVER
Created by: Pit Boss Kitchen

Beer Marinated Spatchcock Chicken

  • 6 Servings
  • 20 minutes Prep Time
  • 45 minutes Cook Time

Juicy, flavorful, and crispy chicken served with a fresh jalapeno ranch dressing! Using the spatchcock method, these chickens cook up fast so it's perfect for a weeknight family dinner! Check out this episode of Fully Loaded on our YouTube to watch how we did it! 

Ingredients

  • 24 oz. Italian dressing
  • 24 oz. beer (lager recommended)
  • (2) 4 lb. whole chickens
  • 1 cup ranch dressing
  • 2 tbsp honey
  • 1/4 cup jalapenos. minced
  • Salt & pepper to taste

Tools

  • Kitchen Shears
  • Bowl

Directions

  • MARINADE: Combine your Italian dressing and beer in a bowl. Add 1/2 cup of chopped fresh herbs of your choice. Tip: we recommend using a lager beer.
  • PREP THE CHICKEN: Start by spatchcocking both of your chickens. Place the chickens in your marinade and allow to marinate for at least 20 minutes, but we would recommend between 6-12 hours.
  • COOK THE CHICKEN: Preheat your Phoenix Kettle Grill in pellet mode and allow it to heat up until it has reached 350°F. Place the two chickens, skin down and cover the grill with the lid. Flip the chicken over once the skin starts to get crispy and brown. Allow the chicken to finish cooking until an internal temperature of 155°F and let rest for 5-7 minutes.
  • MAKE THE RANCH: While your chicken is resting, combine the ranch dressing, honey, jalapenos, salt, and pepper.
  • SERVE: Plate the chicken skin side up and top with your sweet jalapeno ranch, serve immediately

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