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Spatchcock Chicken??

Found a nice yard bird today at Publix and thought I'de try spatchcock chicken.  Need some suggestions on:  direct or indirect and what's the best the best dome temperature to shoot for?  Thanks and I look forward to the replies.  


  • bgebrentbgebrent Posts: 16,625
    I prefer raised direct 350-375. Raised indirect at 375 works too. 
    Sandy Springs & Dawsonville Ga
  • Carolina QCarolina Q Posts: 13,077
    I like it raised direct at about 400°. There was some discussion yesterday about raising it higher still and using even higher temps for crispier skin. Haven't tried it yet, but I will.

    Other folks swear by indirect at lower temps. I tried that a couple of times and didn't care for it at all.

    Pick one. Next time, pick the other one. Then decide what you prefer.

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • What style chicken you looking for? Grilled = raised direct 400-450° for about 1hr.  Smoked = raised direct 250° for about 5ish hours.  


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • MickeyMickey Posts: 18,770

    Spatchcocked Turkey and Chicken on the Big Green Egg

    (you cut out the backbone and cook opened)

    I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)

    Chicken 3 to 3.75lb bird or birds. Under an hour cook. 

    Or, just add a package of legs extra. 

    I do not brine the turkey or Chicken. 

    If time I like to leave uncovered in the fridge overnight (no problem if no time) 

    I cook "direct" @ 400/425 on a raised grill "skin side up" and never turn over.

    I will use a coffee rub. Use what you like.


    I use about a single handfull of mixed chips: Cherry & Pecan. 

    Cook Turkey to temp (not time) breast @ 155/160 and thigh @ 165.

    Cook Chicken to temp breast 160.

    Rest both 10 mins.


    Coffee Rub (turkey, chicken, beef & pork)

    Equal part: Instant Expresso Ground coffee..

    Equal part: Brown Sugar..

    ½ part: Black Pepper..

    ½ part: Kosher Salt..

    ½ part: Garlic Powder..

    ¾ part: Ancho Chili Powder..

      Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • kjskjs Posts: 77
    I do raised direct at 400.
  • THEBuckeyeTHEBuckeye Posts: 4,046
    I find at 375 raised direct, it takes about 35-40 minutes to reach 180 dark, 160 breast. 
    New Albany, Ohio 

  • lousubcaplousubcap Posts: 17,051
    Another raised (high in the dome) direct at around 375*F (wherever it lands).  For crispy skin give it an overnight air-dry in the fridge.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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