Simple Spatchcock Chicken w/ Salt & Vinegar Potatoes

Earlier this week we planned a simple, yet delicious, meal consisting of a full chicken which we can stretch into lunches the next day (surprise, surprise). For those of you who are unfamiliar with what a “spatchcock chicken” is, it is a whole chicken which has had the backbone removed so it can lay flat while cooking or roasting. When preparing the chicken we like to use a sharp pair of kitchen scissors  and simply cut up both sides of the backbone until it is removed. By doing this you allow the chicken to cook quicker on the grill, opposed to a beer can or rotisserie style.



  1. Remove the backbone from the chicken, rinse thoroughly, and pat dry leaving the skin on.
  2. Season chicken with Meat Church’s “The Gospel” All Purpose Rub until thoroughly coated and dust with Wassi’s Maple Reserve rub for a touch of sweetness.
  3. Set the Big Green Egg to 400 degrees direct and place the chicken breast side down for 15 minutes or until the skin becomes crispy.
  4. After the 15 minutes, flip the chicken to the back side with the legs/thighs fanned out and let roast for 30-40 minutes until the breasts reach 155 degrees.
  5. While the chicken is on the egg, wash the red potatoes and place into a pot of water and set the stove to high and boil for 25-30 minutes until they are soft.
  6. Strain the potatoes and water and let them cool briefly.  Once the potatoes are cool enough to handle, use a heavy glass/mug to press them into small circles.
  7. Heat butter in a pan on medium-high heat until  melted and then place the pressed potatoes in the pan and rotate them until crispy on both sides.  Salt and pepper to taste.
  8. Once the potatoes are crispy add the white vinegar and turn off the heat letting the vinegar soak into the potatoes.
  9. Remove the chicken after reaching 155 degrees and let rest for 5-10 minutes.
  10. Serve with a side of Trader Joe’s Sriracha & Roasted Garlic BBQ Sauce and ENJOY!

This is a great recipe for hosting and/or meal prepping! You should get around 4-5 servings, dependent on how many scraps you end up feeding your dog. If you try it, let us know what you think!


A Twist On Carne Asada

Inspiration Sparkers

Our twist on this Carne Asada recipe was inspired by this Primally Inspired Carne Asada recipe and this Mexican Food Journal Grilled Tomato Salsa recipe. Thank you for fueling us and our foodie fashion.

This Week’s Eats

We typically try to plan out our meals each week, and we spend the weekend grabbing the supplies we need. On Sundays, we prep as much as we can for the coming week (i.e. chopping vegetables, marinating meats, etc.). That way, it’s easy for one of us to take over dinner each night. We both take turns cooking, depending on our schedules. Joey does all of the grilling, and Melissa does most of the oven and stove-top meals.

Last Sunday, we prepped this incredible salsa recipe, because two of our weekly recipes called for salsa, including our Carne Asada recipe. Plus, we had been dying to make salsa on our Big Green Egg!



Grilled Tomato Salsa (Paleo, Whole30)

This recipe makes about two cups of salsa. Here is our take on Grilled Tomato Salsa:


*Side note: I know our picture has two jalapenos, but we’re babies, and could only handle the heat of one blended in.*


  1. Peel and cut the onion in half, and season cut sides with Volcano Spice Gourmet Seasonings’ Hawaiian Style Chili Salt.
  2. Place all vegetables on Big Green Egg at 300 degrees indirect. (We smoked everything over apple wood chunks.)
  3. Watch vegetables until skins begin to char. This should take pproximately 45 minutes to an hour.
  4. Remove from grill and let vegetables cool down.
  5. Remove garlic cloves from bulb, some seeds from jalapeño, and skin vegetables the best you can.
  6. Place everything in the blender and mix for 15 seconds. (We wanted to make sure we had a chunkier salsa.)
  7. Add salt, pepper, lime juice, and cilantro to your liking.
  8. Serve warm or cold – and enjoy!



Avocado Grilled Tomato Salsa (Paleo, Whole30)

The Carne Asada recipe called for a Tomatillo Avocado Salsa, but since we knew we were already prepping salsa, we just bought avocados to incorporate our twist on the recipe.

For our twist, take 3/4 cups of the finished Grilled Tomato Salsa and blend 1 1/2 small avocados. Garnish with extra cilantro on hand. Even after finishing our Carne Asada, we had to grab chips to enjoy more of this salsa! It’s delicious, nutritious, and very refreshing!



Carne Asada (Paleo)

This recipe makes 3-4 servings. Here is our take on Carne Asada:



  1. Season flank steak with Wassi’s Classic Steak Rub, and dust with Lane’s BBQ Kapalua Rub about an hour before firing up the grill.
  2. Place seasoned steak on Big Green Egg at 400 degrees direct for 2.5 minutes per side.
  3. Remove from grill and let rest for 5-10 minutes.
  4. Cut the steak into 1/2 inch slices against the grain.
  5. Serve with the Avocado Grilled Tomato Salsa and enjoy!

Final Product Photo:


The original recipe encourages you to serve with extra cilantro and lime wedges, but we’re just not that fancy – hah!