Spatshcocked chicken

WJS · July 2002

I was planning on making my first spatchcocked chicken tonight. Stopped at the store and picked up a 3.75 lb'er and figured I'd hop on the net and review the recipe. I know trere's a site out there with pictures on how to cut the backbone out, but of course I didn't bookmark it, and now I can't find it.[p]Anybody remember the site?[p](also looking for any last minute suggestions - don't be shy!)[p]Thanks,[p]John

The Naked Whiz · July 2002

<p />WJS,
Here is a link to the current website and recipe:
[ul][li]Dead Simple Spatchcock Chicken[/ul]

WJS · July 2002

The Naked Whiz,
That's the site I was looking for. Bookmarked it this time.[p]Thanks!

Strmn2Smoke · July 2002

WJS,[p]Do it TNW way and you will never have chicken any other way..absolutely fantastic...nde[p]P.S. You might consider having a towel on your lap when you begin to devour the chicken, it is that moist.

WJS · July 2002

Strmn2Smoke,
You're right! It came out fantastic! (Thanks TNW)
I cut it, oiled it, then used a combo of rubs (Prudhome, The Keg Cajun, and Mansmiths Dry Fire), Ccooked at 350 for about 55 min, then closed it down for about 7-8 more.[p]Results: incredible. VERY moist, tender, and I thought the seasonings penetrated very well considering they were only on for about an hour befor the cook.[p]The wife and I couldn't stop nibbling![p]Good stuff!

Vegas Slim · July 2002

WJS,
my suggestion is to buy a bigger bird that one will be gone quickly!

westernbbq · February 2022

Awesome results

Thatgrimguy · February 2022

Whoa... @westernbbq
That's a 20 year old thread buddy

Spatshcocked chicken

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