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Spatchcock Chicken First Try

run4jcrun4jc Posts: 107
edited 12:55PM in EggHead Forum
I really don't think I did a very good job of prepping the chicken - it didn't 'lay flat' on the egg - but the taste was amazing.

Small whole chicken




Seasoned with lemon pepper


On the Egg


Ready! 165 degrees......




My daughter said, "Wow - that's juicy!!"

It was great!


  • Grandpas GrubGrandpas Grub Posts: 14,226
    Looks great to me - love doing spatchcock.

  • YBYB Posts: 3,861
    After you cut the back bone out turn the chicken over and with a sharp knife put about 2 inch slit in between the two breast and you can make it lay flat.
  • run4jcrun4jc Posts: 107
    Thanks - that's the tip I needed!
  • UnConundrumUnConundrum Posts: 536
    Isn't that what's it's all about ? Congrads :)
  • PhilsGrillPhilsGrill Posts: 2,256
    You need to 'half' **** the chicken.
  • StanleyStanley Posts: 623
    I just lay it skin-side up on a cutting board and give it a good smack. Lays down flat w/o a cut.
  • EgginDawgEgginDawg Posts: 747
    That's what I do. I hit it in the back to break to bones a little bit and that sucker will lay flat. I love lemon-pepper chicken but haven't seasoned a spatchcocked bird with it yet...I will now.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Very good job for your first OR ANY time!! ;) Try shoving the spice under the skin and squezzing a lime on it next time if you really like strong flavor!
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