The TASTIEST Steamed Spatchcock Chicken
This is how to get the perfectly moist and tender chicken. We’re going to give you our recipe for steamed spatchcock chicken. What is spatchcock chicken? This is just a way to prepare your chicken so that it is flat on your cooking surface.
Here is how to spatchcock your chicken.
Steaming the Chicken:
Preheat your steam oven to 375 degrees on full steam.
For this recipe we used the Jenn Air Rise 23.44” Stainless Steel Electric Built In Single Steam Oven. Start by peeling the skin away from the breast of the chicken. This creates a cavity where we can put our bunches of thyme. Place about one bunch under the skin over each breast. You could also add some lemon slices for additional flavor.
A rule of thumb for any meat: pat it dry and get the excess moisture off of the skin or outside. This will help the seasonings stick better and the skin will crisp up more. That first layer of moisture doesn't sear or steam. So, if you are having problems out there searing and getting professional results on it, the paper towel is the cheapest and easiest way to remedy this. Then we’re going to sprinkle 2 cups of Kansas City barbeque rub on either side of the chicken.
You can use any type of barbeque rub you want. If you notice an excess in seasoning, you can shake the chicken off to get rid of some of that. After we season this, it’s ready to go into the steam oven. We already have the oven preheated at 375 degrees on full steam. This will take about an hour and 10 minutes.
Let's talk about the seam of perforated pan is what we're going to put it on. We're going to use a solid pan underneath to control the drippings. The perforated tray sits on top which allows the moisture from the steam to flow to the bottom of the chicken and give us a great evenly cooked product. When you spatchcock chicken it promotes even cooking because it's flatter and with that convection fan should make it cook more efficiently.
That's the difference between the dry heat method in just bake that you would see where you would have to maybe rotate this chicken around a few times. Once fully cooked, pull this out of the oven and the skin is golden brown from edge to edge. Convection will cook the meat thoroughly, while giving us that golden crispy skin. In the steam oven this chicken didn’t lose any moisture. We couldn’t find any part that was too dry. Even the chicken breast, which may be one of the hardest parts to cook, was tender and juicy.
The steam oven allowed for this chicken to hold all of the moisture. Hopefully this helps you get an evenly cooked chicken without taking any of the juiciness away from the meat.
Ingredients:
- 1 whole raw chicken
- 2 bunches fresh thyme
- 2 cups barbeque rub seasoning
Method:
- Spatchcock your chicken
- Preheat steam oven to 375 degrees on full steam
- Separate skin from breast
- Place thyme between skin and breast
- Place chicken on perforated tray and place in steam oven for 1 hour and 10 minutes
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