Jalapeño Apricot Spatchcock Chicken I Tuffy Stone

If you're looking for a good excuse to fire up the grill my spatchcocked Chicken with Apricot Jalapeno glaze is it. The brine is a step that while it's a little more time-consuming, does add to the juiciness of the meat itself. It's also optional if you don't have the time.
Tuffy Stone dubbed as “The Professor”.
Author of Cool Smoke - The Art of Great Barbecue.
French-trained Chef.
Judge and Co-host of America's show ‘BBQ Pitmasters’.
A 6-time BBQ World Champion
Was inducted into the 2018 BBQ Hall of Fame.
More about Tuffy:
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Related Video:
The brine recipe is here • 15 Years of Brine Perf...

[@danielploy9143]

Although your videos are well made and educational we all wanna see you and the fellow’s start up BBQ Pitmaster series again. Of course keep making videos also.

[@BrothersoftheGrill]

Great tip with the pineapple 🍍 👌 I will be using this in the future for sure! Yet another great tip tuffy!

[@TuffyStonePitmaster]

Thank you!

[@darylstevenson2615]

Looks good .cant wait to try it .thank you

[@macEboy]

Outstanding cook fine Sir! Thanks

[@TuffyStonePitmaster]

Thanks for watching

[@mrslick411]

Jalapeno Apricot Recipe: 1/2c apricot preserves. 1/4 c stock..2 tbsp minced jalapenos. 1 1/2 teaspoon seasoning .. 1/2tsp lemon juice/ squeeze to taste

[@TuffyStonePitmaster]

Thanks for sharing!!

[@BrianMiller1973]

Professor, that looks awesome!

[@TuffyStonePitmaster]

Thank you.

[@jgjones28]

That’s about the best looking dark quarter I’ve ever seen! Nice work.

[@TuffyStonePitmaster]

Thank you!

[@Rosk03]

Love the visuals on Tuffy's videos... Smoke, Sunshine and Seasoning ❤❤❤

[@TuffyStonePitmaster]

Thanks!

[@thndroad]

Ok Wow! Might make this tomorrow for the holiday. Thank YOU for the channel. Really love following you. Reading your cookbook now.

[@TuffyStonePitmaster]

Thank you so much!!

[@yechezqelyehudi5164]

Great teacher!

[@steveagius3229]

Yeah, I'm gonna try this. Looks great, love the pineapple tip

[@TuffyStonePitmaster]

Goes great with chicken.

[@tucksmith8300]

Looks delicious Tuffy Stone

[@lockhartmatthew]

Holy smokes Tuffy! I'm putting this on the grill today!

[@TuffyStonePitmaster]

I hope you enjoy!

[@bobsterndlschauer5923]

Tuffy another great recipe - thanks for show us your spatchocked chicken

[@ancientrepro]

ALWAYS Gorgeous food, always.

[@TuffyStonePitmaster]

Thank you

[@grillingaddictionwithnick4982]

Love cooking on the kettle !

[@TuffyStonePitmaster]

Me too!

[@angieroberts1]

Just got your cookbook on Friday. I'm sittin outside while my coal are burning in the chimney as I write this comment. I'm so excited!!!! Thanks

[@TuffyStonePitmaster]

Hope you enjoy

[@srenfreiesleben1028]

Wow, another good tip from your side. Must try that glace on chicken next time :)

[@songsan807]

Looks great. Once in a while I would use pineapple and juice to marinate beef. Have not tried on chicken but will give it a try next time. Will also copy your glaze recipe.

[@davidrussell631]

Tuffy, your Weber collection is awful cool but it’s hard to beat chicken off a ceramic grill. (You’d love a Kamado Joe! 😉) I really appreciate your book and will definitely be trying this glaze!

[@dbabini1]

Did the skin get crispy from indirect heat alone? When I've tried to cook chicken indirect heat on a grill I wind up with rubbery skin. Great video and tips!

[@eddogg805]

Cooking on my santa maria pitt should work same as cooking on webber right...? I got both but I'm from santa maria and those are our primary Pitts we use...

[@TuffyStonePitmaster]

Should be awesome. You may end up flipping to crisp the skin, since you don't have a lid.

[@eddogg805]

@TuffyStonePitmaster Ended up using my webber wanted to follow exactly... Was fire

[@SoCaLwhiteboy72]

Dam, i kinda wanna try this but at the end, pour the glaze into a seperste bowl, put the chicken in the cast iron, and then pour the glaze back over it so that whatver drips pff carmelizes all around the bone side/edges❤

[@calicobox]

Do you rinse your chicken of the brine before applying your seasoning? I’m looking forward to trying your rub. I make my own but I like to try different things

[@TuffyStonePitmaster]

I do not rinse. I soak the meats for long enough to impart the flavor, without overwhelming the meat. 2 hours for chicken pieces(thighs, breasts, legs) 3 hour for spatchcocked chicken, 4 hours for whole chicken.

[@imcaptainobvious3079]

I was thinking apple juice for spritzing. I'm definitely going with pineapple juice next time. Thank you so much professor

[@TuffyStonePitmaster]

Go for it! Let me know how you go.

[@eddogg805]

Can I use this brine on pork also...?

[@TuffyStonePitmaster]

Yes you can. Remember to strain the liquid when pouring over the meat.

[@eddogg805]

@@TuffyStonePitmaster Appreciate you sir

[@JorgeGonzalez-sm9ld]

Damn, that looks good.

[@chadwallace3598]

Is that kettle a 26?

[@TuffyStonePitmaster]

Yes it is.

[@countryfirstusa9072]

Was that a Spatchcock chicken.?

[@mikedowling3569]

Why not just drop the chicken directly into the Cambro?

[@TuffyStonePitmaster]

Because it is better to strain the liquid, to catch the little black peppercorns and tiny leaves of thyme. It is a pain if don't strain and you have to pick all of that off the meat.

[@mikedowling3569]

@@TuffyStonePitmaster 🙏🏼