Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Keeping Spatchcocked Chicken skin from getting hard?

I'm not sure what happened this last time, but the Skin ended up being kind of hard and rubbery. Anyone have ideas on how to keep the skin on Spatchcocked chicken crispy?[p]Thanks!
·

Comments

  • Jamesw,[p]If you are not doing so, rub the chicken with olive oil, or any other cooking oil.[p]elFloyd
    ·
  • CatCat Posts: 556
    Jamesw,[p]Oiling the skin will help. So will cooking at a higher temperature; I do butterflied chicken direct at about 300 dome. Flip the skin side toward the fire for the last 15-20 minutes of cooking.[p]Cathy

    ·
  • elFloyd,[p]Yep, I am already using Olive Oil coating around the skin. I will try a higher temperature. I think i had a too-low temp for awhile (When I first put the chicken in the temp dropped a lot and took a long time to come back.)[p]I guess I need to open the vents up to get the 350 back fast![p]

    ·
Sign In or Register to comment.