Ask any Austinite: Fresa’s is the place where you go to get the best chicken in
town the world. You can order a half or a whole chargrilled bird at the cutest drive-thru window you’ve ever seen, and it comes wrapped in butcher paper with grilled onions and peppers, beans, rice, and warm corn tortillas so you can fold all that goodness up into a taco.
I invited the man behind the magic chicken, Chef René Ortiz (who also owns one of my other favorite restaurants in town, Launderette) to join me in my kitchen to show us how it’s done. Think you know the secrets? Hint: if you think that spatchcock means something dirty, you’re in for a whole new chicken education.
Watch the video above to see René and I prep the chicken for the grill then garnish it with all these delicious toppings for serving. I learned a thing or two about the proper way to carve that bird like a champ, and trust me: y’all can do this too. I tried out the technique the following weekend on my own, and it tasted every bit as good as when I had chef supervision.
Enjoy the video, and let me know if you give this chicken grilling technique a try! And big thanks to René Ortiz and his incredible Fresa’s team for spilling their secrets.
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