Spatchcock Chicken for Lunch

bob.bud

Mentioned in my morning post that I started the day with bacon on the egg and mentioned that chicken was up next. Here are some shots of the chicken:

 


Planning on some rib eyes to close out this day of egging.

Beverage at the moment is Norm's Raggedy Ass IPA by Griffin Claw.

bob.bud

by the way, used some rub my son concocted for another cook. Despite the dark, overcooked look, took these off at a 160 in the breast and 180 in the thighs, and they were a tasty and juicy bite for lunch.

Chauncy

How did you make the skin look like that? Was it crispy or just color from the seasoning? 

bob.bud

@Chauncy I used a dry rub and did nothing other than let it cook @350 on the top grid of the AR extender. It took roughly 1.5 hrs to get to the right temp. I wish I could tell you what was in the rub, it was left over from a previous batch my son put together. I simply tasted a pinch and said, "this will work." And yes, it had a little crispiness to it.