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Spatchcock Chicken Awesomeness!

ParallelParallel Posts: 404
edited October 2012 in Poultry
I cooked my first spatchcock on my LBGE tonight for dinner. After some initial hand-wringing on my part due to my lack of an adjustable rack, I followed the advice found here on the forum to add less lump and cook as normal. After drying the spatchcocked chicken in the fridge for about 36 hours, I rubbed the chicken down with olive oil and spices then put it on the BGE at 350° direct for about an hour.


When the internal temp of the chicken reaches 165° in the breast and 190° in the thigh it's done.


This is without a doubt the moistest chicken I have EVER eaten. This will become a staple dish at our house.


Every time my elbow bends my mouth flies open.


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