First Spatchcock Chicken

chadpsualum · January 2016

Even though I've cooked a bunch of stuff on my Egg, I've never yet done a spatchcocked chicken yet...until now.

I cut the chicken and dusted it with cornstarch last night to sit in the fridge and dry. This morning I put a nice layer of Bad Byron's Butt Rub on (I love that stuff) and then back in the fridge.

I cooked it on a raised grid, indirect at 365F for about 1hr 20min until the dark meat was 180F and breasts were 160F. Now I know what the fuss is all about. Juiciest chicken I've ever had and the skin was very crispy. Served it with a Parmesan Risotto and Broiled Green Beans. Yum.

Sorry for the lack of pictures. I realized that I didn't document anything just before I was about to dig in.

bgebrent · January 2016

Looks like a winner brother! Love the risotto, a favorite!

pgprescott · January 2016

Looks delicious. Crispy skin I assume?

morrobayrich · January 2016

You can also do it direct on a raised grid at 350 deg for 55-60 minutes.

JohnnyTarheel · January 2016

Looks great! Try it direct to compare difference.

Papzi · January 2016

Looks great! I usually cook raised direct at 350-375. Excellent results every time I have tried it. I think I'll try the cornstarch to crisp up the skin.

NPHuskerFL · January 2016

Excellent! Love me some good risotto. Paired that meal with what wine? I'm thinking a Pinot Noir or Cabernet Sauvignon. Although a craft beer IPA, DIPA or Ale would work too

Dyal_SC · January 2016

Nice plate!!!

chadpsualum · January 2016

NPHuskerFL said:

Excellent! Love me some good risotto. Paired that meal with what wine? I'm thinking a Pinot Noir or Cabernet Sauvignon. Although a craft beer IPA, DIPA or Ale would work too

Actually had a Bell's Hopslam...very tasty!

BrookieP · January 2016

Looks good! Until I saw someone else make it I thought it would be too complicated, now it is my favorite way to make chicken.

FarmerTom · January 2016

I just got an XL (already had a M). FIrst cook on it was 2 spatchcocked chickens. Think they were the best yet. So tender and juicy. Wife says she will never cook another one in the house. She loved them.

Mdbadcanton · July 2016

OK, I'm new here and trying to figure this spatchcock thing out. Is it simply cutting out the backbone then flatten the bird?

johnnyp · July 2016

Mdbadcanton said:

OK, I'm new here and trying to figure this spatchcock thing out. Is it simply cutting out the backbone then flatten the bird?

Yep. It's that easy

NonaScott · July 2016

Mdbadcanton said:

OK, I'm new here and trying to figure this spatchcock thing out. Is it simply cutting out the backbone then flatten the bird?

I pull the keel bone and cartridge out so it cooks more evenly but you certainly don't have to.

johnnyp · July 2016

Mdbadcanton said:

OK, I'm new here and trying to figure this spatchcock thing out. Is it simply cutting out the backbone then flatten the bird?

Kudos for using Google to find this old thread. #research

Captain_Paul · July 2016

If you don't have the option for a raised grid would you just go indirect with the PS?

NonaScott · July 2016

Captain_Paul said:

If you don't have the option for a raised grid would you just go indirect with the PS?

Just fill the firebox half full of lump and go factory level direct. I do it all the time.

johnnyp · July 2016

NonaScott said:

Captain_Paul said:

If you don't have the option for a raised grid would you just go indirect with the PS?

Just fill the firebox half full of lump and go factory level direct. I do it all the time.

We go indirect. No one way.

chadpsualum · July 2016

Captain_Paul said:

If you don't have the option for a raised grid would you just go indirect with the PS?

I usually do indirect for a majority of the cook. Recently I've started to take out the PS, crank the heat up a bit and put it back on direct (factory level) to crisp up the skin even more (just watch so you don't burn).

First Spatchcock Chicken

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