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Spatchcock Chicken ?

robnybbqrobnybbq Posts: 1,907
edited July 2012 in Poultry
I am planning on making my second spatchcock chicken tocniht.  I have the chicken sitting in the fridge so I can get the skin a little crispier. 

Question is when do I put the rub on and how?  Should I apply the rub right before the cook of a few hours earlier?  Also should I try and get it under the skin instead of just on it?


LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

Garnerville, NY


  • lousubcaplousubcap Posts: 16,755
    With the rub it depends on how much rub flavor you want-put it on under the skin for much more flavor.  Timing, I haven't found any difference in "early" vs right before I put them on the BGE.  Experiment as you go-enjoy the journey.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Make sure to pull the chicken out of the fridge at least an hour before you plan to grill it. Let it warm towards room temp. I rum mine at least an hour or 2 before hand and sometimes as much as 6 hours before. Depends on how much salt I use in the rub. To get it crispy, I also rub the bird with a little butter or oil.
    2 Large Eggs and no chickens. How's that work? :)
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