"Fall off the bone" chicken -- beyond spatchcocked

Prof Dan

For a long while, I have been quasi-spatchcocking my chicken halves -- they are not really flattened, just cut the chicken in half and cut out the backbone. And I have been doing them at 300, half an hour on each side, and then crisping it up at the end.[p]But my wife likes her chicken REALLY well done -- not tough, of course, but falling off the bone. So, reluctantly, I began doing the chicken for a total of 90 minutes -- half an hour on each side at 300, then shut the vents almost all the way for another half hour [a semi-dwell], and then crisp it up at the last minute [open the vents and flip 'em a couple of times].[p]I hate to admit it, but I like it this way. Very, very tender -- need two spatulas to take these floppy things off the grill -- moist, and deeply smokey, with crispy skin. The breast meat does not dry out, even though I expected it would.[p]I know that this is basically steamed chicken, but it's darn good.