spatchcock chicken

Julie

I don't have a raised grid for my large BGE and want to make a chicken tonight. Should I make any modifications to the procedure? I do have a platesetter. Can it be done indirect?

Crab leg

Julie,
I do mine direct bone side down on regular grid at 375 and flip agter about 40 minutes. Usually takes about 1 hr to 1 hr 15 min. Hope this helps.
Seth

The Naked Whiz

Julie,
Yes, it can be done indirect. It will take longer, so use a meat thermometer to check for doneness.[p]TNW

JSlot

I do mine at 350° direct on the regular grid starting with skin side up. Flip at about the same times as Crab Leg said below.[p]Jim

Julie

JSlot,
Thanks to all for the suggestions. I made the chicken tonight. Marinated it with a pesto sauce minus the parmesan cheese and grilled at 360 - 380 to a breast temp of 164 and turning after 45 min. The chicken was delicious and perfectly cooked throughout - moist breasts and cooked and moist thighs. The only thing that was bothersome was the intense amount of smoke from the fat hitting the charcoal. In fact at one point - I had flames leaping out when I opened the egg. Is this normal?

JSlot

Yep. LOL. I get lots of smoke but I usually don't have flames leaping out if I keep the temp down to 350°. You'll likely get some flame if you were up around 375° or so. Glad to hear you had good results![p]Jim