Splatcocked chicken was goooood!

Unknown

Tried TNW's method last night for first time. An hour before I marinated the split bird in two packages of McCormicks Grill Mate Mesquite...that plus the method of cooking was very good. I used two spatulas to turn and that was sloppy to say the least. Try it for a change.
PS With the chicken all spread out that way it looked like it had been airborne when it hit the windshield and a "splatted ****" is perhaps an alternative name!

Palisin

one feral kat,
I tried it too. It was good. I cooked it indirect with a Olive oil rosemary, oregano herb rub I make. It was quick an easy and very juicy. Good thing about the indirect. I didn't have to turn it which would have been messy like you say. Thanks TNW!
B{P :~)

Unknown

Palisin, yup, a bird without a backbone is a pretty loose-goose when flippin~!

Palisin

one feral kat,
I had a hell of time trying to grab it with tongs. I ended up saying to hell with it and grabbed it with hands. The dirty bird was coming apart when I was pulling it off the grill. I imagine as the cook went on the turning got sloppier. One of my guests for dinner was a Gamecock alumnus as well and recommended another name. Yaah I'll leave that to ya'll guttersnipes!

char buddy

palisin,[p]yeah they are tough to handle. I combined tongs with a spatula. I tried a version by Steve Raichlen in his How to Grill Book. It's a glorified pesto. Very nice.

J Appledog

one feral kat,
As much as I hate to admit it, I watched a show where Martha spatchcocked a chicken. She skewered it X-wise with some of those thick skewers. Sounds like a plan to me.... JCA

The Naked Whiz

J Appledog,[p]The skewers are unnecessary in my experience. The chicken stayed flat without them.[p]TNW

The Naked Whiz

palisin,
I flip mine with tongs (got some big one's). I cook it 20 minutes on the first side and 25 on the second. Maybe if I waited longer on the first side, it would fall apart. But so far, no problems flipping.[p]TWN