I did my first Spatchcock chicken a few days ago - 5.3 lb, indirect, with a drip pan below, at about 375 for about an hour. I checked the temperature after that hour and it was 180 in the thighs and a little over 170 in the breast. I cut into the skin right by the thighs and clear juices ran out.
I let it rest for about 5 mins or so, and then attempted to carve it - it wasn't pretty, but oh well! It definitely looked juicy and delicious.
As we began to eat the breasts, we thought the texture was weird - it was almost spongy. The taste was fine, color was white, but the texture was just slimy and spongy. Any ideas what I did wrong? Has anyone else had this problem?
The dark meat seemed fine - we used that for quesadillas the next day and they were incredible! Just the breasts were weird...
Thanks for your input!