Splatchcock chicken question

Haggis

I've tried a couple whole chicken, splatchcocked, according to the recipe on the Naked Whiz' website - 350 degrees (dome) for an hour and on a raised grill (altho' once on an unraised grill.) In each case the meat was moist but in each case the skin was rather unattractive, wimpy, etc., and I ended up raising the temp and turning the chicken over (skin side down) to crisp it up a bit. I've tried it with and without cornstarch and the "with" variety seems to make it even more necessary to cook skin down.[p]Since my spouse is very much a "skin and wings" woman, this is not doing it for me . . . Am I missing something in this process? [p]

The Naked Whiz

Haggis,
If you want crispy skin, you are correct, you probably should raise the temp and turn the bird over. Also, making sure the cooker is thoroughly pre-heated will help the dome radiate heat onto the bird. I'd monitor the breast temp with a Thermapen to make sure you get the timing right until you get a feel for how long it takes with different temps.[p]TNW

Bobby-Q

Haggis,
I did a couple this past weekend and I did them on a non raised grid at 350° and I had them skin side down for about 30 minutes. I flipped them for about 15 and then had them back skin down until the temp hit 160° in the breast,[p]Skin was very flavorful, slightly charred in 1 or 2 spots and very crispy.