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3 Spatchcocked Chickens on the XL

Bevo
Bevo Posts: 179
edited November -1 in EggHead Forum
There have been a few posts recently about spatchcocking chicken, so I thought I would post this. I did three of them on a raised grid on my XL BGE.

After spatchcocking them I let the rest uncovered overnight in the refrigerator. I believe this contributed greatly to the nice, crispy skin. I removed from the refrigerator the next day about 45 minutes before I planned to put them on the BGE. I oiled lightly with olive oil, then sprinkled with garlic powder and Montreal Steak Seasoning.

I had the BGE stabilized at 380* and placed them, cut side down, on the raised grid. I never turned them or looked at them until 50 minutes later. They were done perfectly. Both dark meat and white meat were moist, and the skin was crispy. I gave one to my next-door neighbor. They agreed it was excellent.

Thanks to Naked Whiz and others on this forum who helped me learn this technique. If I have figured out Photobucket, I'll try to post a couple of pictures.



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