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another spatchcocked chicken

Hungry CelesteHungry Celeste Posts: 530
edited 9:45PM in EggHead Forum
Rubbed this spatchcocked chicken w/Penzey's jerk seasoning...turned out very nice after 50 minutes at 375 on a raised grid.


  • GriffinGriffin Posts: 7,672
    Looks good. How was the heat level of the rub?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • thechief96thechief96 Posts: 1,908
    That looks quite flavorable. :)
    Dave San Jose, CA The Duke of Loney
  • Not very hot, by my standards. Penzey's says as much in the website description, something like "add more red pepper for true Jamaican flavor"....but I like the lower heat level for a whole chicken, as I re-purpose the cooked chicken leftovers into other dishes.
  • TheLazyCTheLazyC Posts: 97
    Looks good, at 350 this weekend it took me almost 2 hours to reach 170 internal temp. I think I might need to calibrate my thermometer.
  • Damn, that's a long time. Maybe the chicken was still a bit frozen? I usually do a spatchcock around 350-400 and don't sweat the precise cooking temp very much. I like to bump up the temp toward the end of the cook to crisp the skin a bit.
  • ClavinClavin Posts: 91
    I do mine at 400 or so, raised, about 1:10.

    The first thing I do after its done is cut off the wings and eat them myself. They're mine!!! ALL MINE
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