I live spatchcocked chicken from my Mini, but I observed something that worry me a bit.
I cooked the chicken at 350 direct, 3.5 lb bird, for 1 hour 20min. I measure the temperature in the breast when I took it off and it read 170.
The thigh meat by the bone was still a bit bloody. This has happened to me even on my gas grill when doing beer can chicken. I ve never had any food poisoning issues from my food.
I'm asking this because my girlfriend and her family treat chicken like biohazard material. I just wanted to see what you guys think.
The one time that I didn't see any blood was when I put a foil wrapped firebrick on top of the chicken. It was very food and the chicken was falling apart. I forgot to do it last night.