How much more time for BIG spatchcock chicken?

Eggtuary

I'm doing spatchcock chicken for the first time tonight. I was planning to do 3 smalls (3 or 4 pounds each). My wife came home with 3 big ones, 6 to 7 pounds each.

So, I'm thinking I'll only be able to fit two of these on my Large BGE. The other problem I have, though, is I don't know how much longer I should cook them. If I'd done 3 small ones, I was planning to do direct at 350F for 45 minutes (20 to 25 min per side). Anybody know how I need to modify for these two bigger birds?

locolongball

never done them...how did they turn out.

Eggtuary

Sorry, I never saw your reply until now!

It was kind of a Tale of Two Chickens...

For one, I just put some minced garlic under the skin, then brushed with butter and sprinkled salt and pepper on top. For the other, I injected it with Creole Butter (from the Cajun Injector) and sprinkled with paprika. I cooked both for 30 minutes at 350F, flipped, and cooked another 30 minutes.

The buttered chicken came out a little overdone. It wasn't terribly dry, though, probably because of the BGE. The injected chicken, though, was a little underdone. The meat was kind of slimy, and I didn't notice much improvement in flavor from the marinade.

All in all, not a bad showing for my first try, but I think I'd like to try a smaller chicken with just a rub next time and see how that goes.