Take this weekend’s barbecue to the next level with this delicious marinade from Farmer Mo.


  1. Place the spatchcock chicken in a dish to prepare for marinading overnight.
  2. Blend the marinate ingredients together and season with salt and pepper to taste.
  3. Reserve about 1/4 of marinade for basting while you barbeque.
  4. Pour the remaining marinade over the chicken and stir to coat.
  5. Cover and marinade overnight in the fridge
  6. Then…it’s BBQ time! Bring the BBQ up to high heat and oil the grill.
  7. Add the spatchcocks and reduce to medium-high heat.
  8. Flip the chickens every 5-10 minutes depending on the size and heat of your grill, and use a brush or spoon to baste with the marinade every time you flip.
  9. Cook until the thermometer reads 165F when inserted into the thigh.
  10. Let the birds rest for 5-10 minutes, then carve and serve!

Marinade Ingredients:
(makes enough for 2 birds)

1 medium onion
½ can pineapple (chunks and juice blended)
¼ cup soy sauce
¼ cup ketchup
¼ cup Chinese cooking wine
½ tbsp Worcestershire
1 tbsp rice vinegar
½ tbsp sesame oil
1 tbsp ginger 
1 tbsp garlic powder (or 2 cloves of fresh garlic)


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