another spatchcocked chicken

Hungry Celeste · April 2011

Rubbed this spatchcocked chicken w/Penzey's jerk seasoning...turned out very nice after 50 minutes at 375 on a raised grid. http://www.penzeys.com/cgi-bin/penzeys/p-penzeysjerkchickfish.html

Griffin · April 2011

Looks good. How was the heat level of the rub?

thechief96 · April 2011

That looks quite flavorable.

Hungry Celeste · April 2011

Not very hot, by my standards. Penzey's says as much in the website description, something like "add more red pepper for true Jamaican flavor"....but I like the lower heat level for a whole chicken, as I re-purpose the cooked chicken leftovers into other dishes.

TheLazyC · April 2011

Looks good, at 350 this weekend it took me almost 2 hours to reach 170 internal temp. I think I might need to calibrate my thermometer.

Hungry Celeste · April 2011

Damn, that's a long time. Maybe the chicken was still a bit frozen? I usually do a spatchcock around 350-400 and don't sweat the precise cooking temp very much. I like to bump up the temp toward the end of the cook to crisp the skin a bit.

Clavin · April 2011

I do mine at 400 or so, raised, about 1:10.

The first thing I do after its done is cut off the wings and eat them myself. They're mine!!! ALL MINE

another spatchcocked chicken

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