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Spatchcock chicken for the first time

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sooners3210
sooners3210 Posts: 2
edited January 2012 in EggHead Forum
Today I'm going to make spatchcock chicken for the first time and was just looking for some tips.

I have two 5 pound birds already prepared.  What temp should I set the BGE too?  How long should cook the birds?  Do I need to flip the birds at any point during the cooking process?  Any other tips would be appreciated.  Thanks in advance.
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  • Gato
    Gato Posts: 766
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    Just did one last night. Cooked on a raised grid at around 400°. It was a fairly small chicken and took 48 minutes. This was the first time I have turned a spatchcocked chicken, and did it around the 30 minute mark. I did flip it back after a few minutes. Skin was good. Hard to tell on the time, it varies. Need the breast at around 165, thighs at 180 on an instant read thermo. I usually go to 170 on the breast though.
    Geaux Tigers!!!
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  • mizeatl
    mizeatl Posts: 13
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    I made one last night. I used the platesetter and did it indirect for around an hour at 375 - 400 degrees. It turned out very good and very moist.
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  • smokinsooner
    smokinsooner Posts: 161
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    Do you think the higher temp make the skin crisper? I usually smoke em longer and lower, at 250. The meat is moist. But the skin is rubbery.
    BOOMER!
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  • Mighty_Quinn
    Mighty_Quinn Posts: 1,878
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    Do you think the higher temp make the skin crisper? I usually smoke em longer and lower, at 250. The meat is moist. But the skin is rubbery.


    Yes....long low and slow makes chicken skin rubbery. Go direct on a raised grid for poultry.
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  • mizeatl
    mizeatl Posts: 13
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    I have to disagree although mine wasn't low and slow, only an hour at about 375 indirect. I just did a five pound spatch last night on indirect and it was delicious and moist and the skin was crisp.
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  • genwmull
    genwmull Posts: 61
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    I did a 5 pounder today direct at 400 for an hour and the skin was rubbery.  OLD chicken?  It was moist and delicious.
    Large BGE Dyersburg TN
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  • Mickey
    Mickey Posts: 19,674
    edited January 2012
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    If you have the time leave the bird in the fridge uncovered overnight. Do not oil it. I always do spatchcocked (chicken and turkey) 400 direct and high in the egg. I never turn over and always get good skin. I like 3.5 lb birds and 12 lb turkeys the best. For a large gathering just do two turkeys as they cook in about 1.5 hours anyway.

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • AUKevin
    AUKevin Posts: 10
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    I did my first spatchcocked chicken yesterday. I let dry out in the fridge for 24 hours. Cooked it at 400 direct  and raised in the egg for about hour. The skin was crisp.
    the burg
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