Drunken Chickens

Spatchcocking is good and really easy. If you mean beer can chicken then try it like this. You will get about a  twenty degree difference between the thigh and breast. The fat from the rear end will baste the breast too.

That one was over a drip pan with spacers between the platesetter and the drip pan. I've done them from 300* to 450* and they always come out great. I had the idea a couple of years ago(not sure if I was first) cause the dome is hotter than the grid. I use the BGE stand and stick a ramekin of some type under the bird. The drippings go into the ramiken and the fat overflows so you have some really nice jus.

Cook until the breast temp is 160 and the thighs are 180. It will probably take about 1 to 1 1/2 hours.

As mentioned by Smoker Guru, your target temperature are about 160 F for the breast and 180 F for the thighs.

Here is a little chart for Chicken Roasting times (unstuffed)

2 1/2 to 3 lbs - 1 to 1 3/4 hours

3 1/2 to 4 lbs - 1 1/2 to 1 3/4 hours

4 1/2 to 5 lbs - 1 1/2 to 2 hours

5 to 6 lbs - 1 3/4 to 2 1/2 hours

If you do not possess a meat thermometer, then you can check that the meat has been properly cooked in two ways:

• The drumstick should move about freely when wiggled.
  
• The juices of the chicken run clear upon inserting a skewer into the leg.

 Budget about 20 minutes per pound.

Good Luck!