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Need some help with varieties of spatchcocked chicken

Hey all, after several pizzas and a couple wonderful pork loin plus a few odds and ends here and there (steaks, burgers), I did my first spatchcocked chicken last night. First off, it was much easier than I thought it would be. To prep the bird I simply used a room-temp butter with lemon-pepper mixed in and smeared it all over. Then sliced some lemons on top of/below the bird while cooking. It was awesome chicken...I don't know I've ever head chicken breast that tender AND juicy before. So, long story short, I like this style of cooking chicken a lot, I think. Myself, I like BBQ style with more spices and big flavor than my wife does. She's happy with something more plain. So, what are a few ways you prefer to season/prep the bird to yield the crowd pleasers for those who prefer either BBQ'd or more 'plain' like lemon pepper? Thanks. Also, got an 8 lbs Boston Butt on the EGG right now. Five hours in and doing well so far. Hope to serve it for dinner tonight.


  • lousubcaplousubcap Posts: 10,567
    You may want to eggsperiment with "half-cocked" chix.  See discussion linked here;  That way you can do two different flavor profiles without worry about cross-over.  BTW-if you haven't done so check out his main link, a wealth of ceramic cooker info. FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood
  • fishlessmanfishlessman Posts: 19,735
    you could use some dp tsunami rub which would work either way to please both, then split it and add sauce to one half. i cook the whole breast unsplit spatchcock style


  • SkiddymarkerSkiddymarker Posts: 7,666
    edited October 2013
    We often do a two rub bird, Grandkids prefer simple (5 and 7 year old) we like a little more zip. This one is Greek, (lemon garlic oregano) and Ozark. Cross at the keel bone is not significant. 

    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • henapplehenapple Posts: 15,577
    Dizzy Pig has an eleven spice sample pack... $11. Try half the chicken with one and the other... Search @Mickey coffee rub.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Thanks for all the great ideas, folks. I'll have to try the half and half.

    Also, the pulled pork tuned out nicely!
  • revolver1revolver1 Posts: 372
    Another option is to do them naked.  Season the meat the night before and cook the same way.  I routinely just debone it for lunches.  
    Dan, Columbia,Mo.
  • bo31210bo31210 Posts: 669
    Just cook chcken halves and season different on each one
    In the middle of Georgia!    Geaux Tigers!!!!!
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