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Spatchcock Chicken Awesomeness!

ParallelParallel Posts: 433
edited October 2012 in Poultry
I cooked my first spatchcock on my LBGE tonight for dinner. After some initial hand-wringing on my part due to my lack of an adjustable rack, I followed the advice found here on the forum to add less lump and cook as normal. After drying the spatchcocked chicken in the fridge for about 36 hours, I rubbed the chicken down with olive oil and spices then put it on the BGE at 350° direct for about an hour.


When the internal temp of the chicken reaches 165° in the breast and 190° in the thigh it's done.


This is without a doubt the moistest chicken I have EVER eaten. This will become a staple dish at our house.


Every time my elbow bends my mouth flies open.


  • BotchBotch Posts: 6,349
    Great-looking cook, but was that a handicapped chicken?  His one arm looks odd...  :D
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • ParallelParallel Posts: 433
    edited October 2012
    LOL... yeah. He was so tender that I broke his arm when I decided to flip to crisp up the skin some more.

    Every time my elbow bends my mouth flies open.
  • DonWWDonWW Posts: 323
    Look!!  It's waving Bye Bye...  Nice cook.
    XL and Medium BGE.  Dallas, Texas.
  • MickeyMickey Posts: 18,744
    Welcome to spatchcock world.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • U_tardedU_tarded Posts: 1,562
    edited October 2012
    If you want to be ghetto fab like me when I first got my egg I would balance 4 beer cans on the fire ring to do raised direct. 6 months later no adj rig just a second grid and more beer cans. Learned that on the forum too. Nice looking bird though
  • SkiddymarkerSkiddymarker Posts: 8,347
    Great looking split bird, even if you did abuse it a bit..... 
    Delta B.C. - Move over coffee, this is job for alcohol!
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