Hi all,[p]I did my first spatchcocked chicken last night. I followed The Naked Whiz's recipe for dead-simple spatchcock chicken. When I turned the chicken after the first 20 minutes, the "knee" portion of the chicken was burned. When I took it off, the breast skin was burned as well.
I followed the recipe and did it direct at 350, just a little salt, pepper and paprika on the bird.[p]How can I keep the bird from burning? Maybe using a raised grill, rather than the primary grill?[p]Any help would be appreciated as the bird sans skin was excellent and fairly easy to prepare. I'd like to try again and get better results though.[p]Thanks,