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Spatchcock...blackened

lombard
lombard Posts: 23
in Poultry
So I did a small spatchcock chicken today.  Around 5-6 lbs, I'd guess.  Splayed it out, rubbed in some honey, then hit it with kosher salt, fresh ground black pepper, and some Old Bay.  Cooked it direct, elevated.  Dome temp was around 380º or 390º.  Checked the temp in the breast after about an hour and ten minutes...it was already at 175º!  Yikes, it got ahead of me.

Overall though, I can't really complain.  Was very tasty, and the breast wasn't too dry.  Coulda been better, but for my first go around, I can't complain.  I'll be doing another one next weekend.

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Comments

  • Tjcoley
    Tjcoley Posts: 3,551
    The sugar from the honey caused the 'blackened'.  I always use honey in my London Broil marinade, because I love the blackened bark it creates.  As long as it was tasty, doesn't matter what it looked like - though I thought it looked pretty good. 
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Streetglider
    Streetglider Posts: 104
    Sounds very good, may try that myself, spatchcocking is the way to go, love it.

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    LBGE, Grill Extender, 5 burner Char-Broil gasser that hold my eggessories
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  • caliking
    caliking Posts: 18,943
    I bet the skin was tasty. I love the taste of caramelized sugar and fat.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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