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Spatchcocked/Butterflied Chicken

ColoradoCookColoradoCook Posts: 152
edited 3:49AM in EggHead Forum
I had great success last week with spactchcock chicken. I suggest that anyone that wishes to try this that they use chickens no bigger than 4lbs; my bird was 6lbs. It cooked at 350 degrees, and it took about 15 minutes per pound using the direct method. I left the grid height exactly where it is (The Naked Whiz raises his with bricks for easy turning) and it cooked great; it was a pain to flip. I was concerned that it would char too much but it came out a deep golden brown. For flavor I injected with a cajun marinade and dry rubbed the night before. I also used apple wood chuncks for smoke. By far it was the best chicken I had ever eaten, my 4 year old son even said that I cook better than his mom (that doesn't say much, she's a vegetarian).
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