I tried my first spatchcock chicken this evening. And while the flavor was good, the texture.....left something to be desired. Juicy, but the chicken was tough and chewy, and the skin was like rubber. I cut the backbone out of the chicken, and flipped it over, rubbed it with olive oil, and sprinkled parsley, sage, rosemary, and thyme all over. It sat in the refrigerator for about 45 minutes, maybe an hour. I set a grate over the fire in the egg, set a pizza stone on top of that, and then set a grill extender in the egg, and placed the chicken on this upside down (breast down). I kept the egg in the range of 300 to 375 (having some trouble stabilizing the egg after I put food on). I cooked it this way for 25 minutes. After that time, I turned the chicken over, right side up, and cooked for another 20 minutes. Then I put on a pan of potatoes to roast underneath the chicken for a remaining 45 minutes. That's 90 minutes total for the chicken. The chicken temperature measured 173 from the probe I stuck in the breast long-ways. The chicken was a beautiful golden brown, but as I mentioned, it was hard to eat. I can't figure out if I cooked it too long or not enough. Please help me figure out what I did wrong!!!