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Good old Spatchcock

Tinyfish
Tinyfish Posts: 1,755
in Poultry
Had a small chicken to cook so I did a spatchcock.  Rubbed the bird in olive oil, Cimarron Doc's Sweet Rib Rub,  rosemary and thyme.  I cooked the spatch on the upper grid at 400f to 425f. The skin got nice and crip.
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