Spatchcock Chicken....WOW!

Unknown

Tonight I decided to try the famous spatchcock chicken on my new BGE. I followed the instructions from the Naked Whiz with the exception that I didn't turn it.[p]She went on direct @375 on a raised grill. Nothing but garlic salt, and lemon pepper. With the polder plugged into the breast I pulled her off at 165 internal.[p]Total cooking time: 1 hour.[p]Man, that was the best chicken I've had in my 41 years. Wow. I say "was" the best chicken because it was all gone in about 20 minutes. Very juicy breast and thighs, and the skin had a beautiful dark brown crispy texture. Bang![p]I'm thinking this BGE thing is gonna be a long term relationship.

Vegas Slim

Galoot,
i have to agree i used to not grill too much chicken but with the spatched method it is one of our favorites juicy and tender every time

The Naked Whiz

Galoot,
Glad you had a good cook. One thing. If you think that I turn the bird during cooking, you must have looked at my old website. I deleted the website, but geocities still keeps it out there. Here is the pointer to my new website which contains the latest recipe where I don't flip the bird. [p]TNW
[ul][li]The Naked Whiz's REAL website[/ul]

Unknown

The Naked Whiz, thanks for the updated link. Do you spray your grill with anything prior? I did have a dickens of a time prying the bird from the grate (as if she didn't want to get eaten!)[p]Thanks for the great site!

The Naked Whiz

Galoot,
No, I have a porcelain grid, and I just put the bird on it skin side up. I don't know, but it may help to make sure that the grid is hot before you put the bird on. The traditional advice on pans is hot pan, cold oil.[p]TNW

Gloria

Galoot,
Rub that little lady with a bit of olive oil and you will not have any problem removing her from the grill. I agree, chicken cooked this way is superb. It is our favorite and we NEVER have leftovers!!!

Unknown

The Naked Whiz,
Is there a desired temperature for a spatchcocked chicken?