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First Spatchcock

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shadowcaster
shadowcaster Posts: 620
in Poultry
Did my first spatchcock chicken this weekend. I did it raised at 400 degrees, until the IT hit 180. I injected it with a lemon, lime and herb marinade and coated the skin with some salt and pepper and other spice. Turned out great, although next time I might go a little lighter on the lemon, the white meat seemed to have soaked up the lemon flavor a lot more than the dark meat. I have another whole chicken in the fridge that I will do tonight.
Pure Michigan
Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
If there are no dogs in Heaven, then when I die I want to go where they went.
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