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What is the best temp for Spatchcock chicken

leo123
leo123 Posts: 101
in EggHead Forum
  I was going to use indirect raised around 350 which is the norm, then I read that some swear by lower temps around 250. Does anyone have any advice on the best temp to cook at.

  Maybe I should be raising the temp around 400. What is the difference between lower, mid and high temps on the egg while cooking chicken, while using indirect cooking method.

  Thanks in advance.
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  • corey24
    corey24 Posts: 386
    raised grid, direct, 400....will take about an hour.

    XL Egg Owner Since Dec 2013 - Louisiana

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  • lousubcap
    lousubcap Posts: 36,795
    +1 on raised, direct-any temp 350-400*F.  WRT-going low&slow with chix-the skin will not get crispy and the chix may take on too much smoke flavor.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • fence0407
    fence0407 Posts: 2,244
    edited February 2014
    +2 on raised direct 350-400. Takes about an hour and you will love it. Here is one of my recent spatchcocked chickens using this method:

    image image
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • SGH
    SGH Posts: 28,989
    leo123
    Sir for indirect i find 375 -400 works best but i like crispy skin. You can go as low as 225 and get great chicken but the skin is not to my liking at the lower temps. I have been playing around cooking chicken at low temps and then the last 15 minuted raising the temp to 450 to set the skin. It has worked out real well. As far as direct i find raised direct works best. When i go raised direct i cook between 325-400 depending on the thickness of the bird. Hope this helps

    Location- Just "this side" of Biloxi, Ms.

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    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Carolina Q
    Carolina Q Posts: 14,831
    I've always done them at 400° raised direct. However, I keep meaning to try it Joan and Judy's way (375° indirect)...

    Sure sounds worth a try!


    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • tkleager
    tkleager Posts: 539
    +1 on raised direct.  Best chicken I have had in a long time since Grandma's fried with mashed potatoes, corn on the cob and pretzel salad.
    No Name City, just between Scottsbluff and Mitchell, NE   Crown!  More Crown!
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    I target for 400º raised direct, or 425º indirect. Poultry really seems to take on smoke, so unless you are really looking for smoked chicken, keep the temps over 400º.
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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