Spatchcock Chicken - Direct vs. Indirect

Dan in StL · July 2009

I logged on today becuase I was in need of some inspiration for what to cook tonight. I saw the thread below for "What's Your Favorite," and spatchcock chicken was in there. I've been Egging over a year now and still haven't tried it.

I saw the Naked Whiz link and was kind of surprised to see that he does this as a direct cook. I've always done my chicken indirect. I just wanted to see how others do it and what the preferences are.

Thanks!

FSUScotsman · July 2009

I'm the one that put up that post. I almost always do mine direct because I want the skin to crisp up. It's a super easy cook.

Midnight Smoker · July 2009

Definlty direct....sometimes I use a raised grate....other times not....just a whim! I used to do beer can chicks all the time....would never do one again. With the EGG there is NO need to if you want to do a whole bird. You can cook it whole or you can Spatchcock it.

Jersey Doug · July 2009

350º direct on a raised grid.

Shiff · July 2009

I just cooked my first spatchcock chicken and did it direct on a raised grid at 350 dome temp. It came out great and I will do it again. We were amazed at how juicy the chicken was. Both thigh and breast were cooked to the right temperature.