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Spatchcock Chicken - Direct vs. Indirect

Dan in StLDan in StL Posts: 252
edited 9:37AM in EggHead Forum
I logged on today becuase I was in need of some inspiration for what to cook tonight. I saw the thread below for "What's Your Favorite," and spatchcock chicken was in there. I've been Egging over a year now and still haven't tried it.

I saw the Naked Whiz link and was kind of surprised to see that he does this as a direct cook. I've always done my chicken indirect. I just wanted to see how others do it and what the preferences are.



  • FSUScotsmanFSUScotsman Posts: 754
    I'm the one that put up that post. I almost always do mine direct because I want the skin to crisp up. It's a super easy cook.
  • Definlty direct....sometimes I use a raised grate....other times not....just a whim! I used to do beer can chicks all the time....would never do one again. With the EGG there is NO need to if you want to do a whole bird. You can cook it whole or you can Spatchcock it.
  • Jersey DougJersey Doug Posts: 460
    350º direct on a raised grid.
  • ShiffShiff Posts: 1,699
    I just cooked my first spatchcock chicken and did it direct on a raised grid at 350 dome temp. It came out great and I will do it again. We were amazed at how juicy the chicken was. Both thigh and breast were cooked to the right temperature.
    Large BGE
    Barry, Lancaster, PA
  • Smokin TigerSmokin Tiger Posts: 352
    I do mine at 350 to 375 direct on the top level of an adjustable rig.
  • Smokin Tiger wrote:
    I do mine at 350 to 375 direct on the top level of an adjustable rig.
    Same here! Rig it!
  • Dan in StLDan in StL Posts: 252
    The jury is definitely in - direct it is. Thanks everybody.
  • thirdeyethirdeye Posts: 7,428

    I go raised direct. This one has basil stuffed under the skin.
    Happy Trails

    Barbecue is not rocket surgery
  • civil eggineercivil eggineer Posts: 1,547
    I do mine indirect until 180 internal meat temp then pull the platesetter and go direct 2 minutes a side.
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