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Spatchcock chicken @400 degrees

Darnoc
Darnoc Posts: 2,661
edited November -0001 in EggHead Forum
Did this on a raised grid right out of the fridge.Punched holes all over the bird,put some corn starch on my palms and dusted it off then patted the bird with the corn starch then put the Spin rub all over.Cooked for one hour at 400 degrees.Next time I think I will flip the bird over after thirty minutes to brown the skin up.Suspicion was wrong thinking that 400 would make it crisp.Nope.Tasted good any how..
Poked all over then the rub applied.
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After one hour.
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Breast first then legs and thighs opened up.
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006-8.jpg
Still trying to learn new tricks.
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Comments

  • Slick
    Slick Posts: 383
    Looks mighty fine, even if the skin isn't crispy.

    Slick
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  • cookn biker
    cookn biker Posts: 13,407
    Looks great! How was the flavor? Also, what spin?
    Molly
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Little Chef
    Little Chef Posts: 4,725
    Hey Bill! Thanks for the post! Good lookin bird!
    If I may make a couple suggestions for you? First, don't poke holes all over the bird..no need. This just allows the juices to leak out and dry out the bird. I also dry my skin, then rub it down with olive oil or melted butter, then place my seasonings on. The oil will help the skin sear and crisp. (you can even slip some of the seasonings under the skin if you want...just work your way in from the edge gently, the skin will lift from the meat). I think the cooking technique was alright though!
    Here's to crisp skin next time!! ;)
    Michelle
    Hollywood, FL
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  • Boss Hogg
    Boss Hogg Posts: 1,377
    Darnoc,
    Good lookin bird. I haven't had a spatchcocked chicken in a few months and that makes me think I need to do one soon-maybe this week!
    Brian in PA
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  • Darnoc
    Darnoc Posts: 2,661
    That be Dizzy Pig Tsunami Spin rub.
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  • tjv
    tjv Posts: 3,846
    i do mine skin side down at the start for 5-10 minutes to get the skin rendering. looks juicy. t
    www.ceramicgrillstore.com ACGP, Inc.
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  • civil eggineer
    civil eggineer Posts: 1,547
    I cook mine indirect until thigh temp is 180 then pull the platesetter and cook each side direct for 1 to 2 minutes. Skin nice and crispy!
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  • Lab Rat
    Lab Rat Posts: 147
    I flip mine over after 45 minutes.
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    I agree with Tom.

    IMO it seems harder, if you are using internal temp monitoring, to know when to flip skin down at the end of the cook, so you get the skin crisp without over cooking the temp.

    I think skin down for 5-10 minutes, then flip to bones down and monitor thigh temp. That way it gets pulled at the proper temp and the skin should be much crisper than never flipping.
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