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Boring!!! 3 spatchcocked chickens and nowhere to go.

HolySmokesHolySmokes Posts: 446
edited 4:02PM in EggHead Forum
OK. I'm getting bored with spatchcocked, rubbed, chickens
on the indirect grill for about 1.5 / 2 hours at 350 to an
internal temp of not bloody. Don't get me wrong, they're
GREAT chicken... over and over and over and over, and over. [p]So, who has a way to kick it up a notch? And oh by the way,
and yes, sorry... BAM![p]I've got three more whole fryers in the fridge waiting for this
weekend, (i.e. tomorrow) but I really think I should do something
new. Otherwise it's just the same old wonderful spatchcocked and
Egged chicken.[p]???Help


  • Chef WilChef Wil Posts: 702
    have you tried the cornstarch chicken?

  • irishrogirishrog Posts: 375
    try beer can chicken, even easier than spatchcock, and I think tastier, & more moist,

  • QBabeQBabe Posts: 2,275
    HolySmokes,[p]So forget about chicken this weekend and have something else! [p]But, since the discussion is spatchcock chicken, I do mine direct on a raised grid at 350° for about an hour, until the breast is 165° and the thigh is 185° . I've never done them indirect. I don't know if there's a difference, but if you want to experiment, why not try it. [p]Then, when they are done, let them cool, shred the meat, and make some chicken enchiladas or a grilled chicken salad, or chicken a la king. There are LOTS of ways to go with chicken, especially cooked chicken.[p]Have fun![p]Tonia

  • HMLHML Posts: 13
    HolySmokes, Yesterday on the cooking show the chicken was coated with Dijon mustard, Oats & spices.

    [ul][li]Oven Baked[/ul]
  • YankeeBBQYankeeBBQ Posts: 97
    How about a two step process. Sptachcock the birds and then make a nice smoked chicken stew or potpie. Shred the chicken and make some excellent burritos,chimichungas or tacos.

  • HolySmokes,
    I've made something called Cornell chicken and noticed that there is a recipe for it under "Submitted Recipes". I have also wanted to make tandoori chicken. If you go with pieces rather than whole chicken, you can use a bunch of other options. Take a look at the DizzyPig website ( Chris has a few really nice ones there.

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