Seeing all these spatchcocks I had to do one as well. Seasoned with John Henry's Texas Chicken Tickler cooked on raised grid at 400 with some apple chips. I pulled it with the thighs at 180 and the breast 158. This was the best spatchcock I have done yet. The white meat, my favorite, was perfect very very juicy. All my friends crack up when I talk about spatchcock, I tell them they wish they had spatchcock!
Large BGE 2006, Small BGE 2014,
Founding Member of the Green Man Group cooking team.
Johns Creek, Georgia