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1ST Spatchcock chicken

AR_Pork_Producer
AR_Pork_Producer Posts: 90
in EggHead Forum
I'm thinking of doing my first spatchcock chicken. I've read here to put it  on around 350 direct raised, and not to look at it for an hour. My question is do the bottom of the legs and thighs not get to done or burnt? I love grilled chicken and want to try one like this. I can see where the bone side of the breast would not be affected but was wondering about the legs and thighs. Thanks
Large BGE, Holland Gas Grill, Masterbuilt electric smoker, Oklahoma Joe, Flame Boss
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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    No. Not with the setup you describe. I've some larger (8 lb.) chickens and had no burning. They take closer to 1.5 hours
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Hungry Joe
    Hungry Joe Posts: 1,592
    I do raised direct 350-375 and never had a problem with mine coming out good all around. I do put it skin side down for the first 10-15 minutes and that helps with browning the skin. After I turn it skin side up I dust it with some dizzy pig. Also it won't hurt to check it every so often and rotate the grid to help with hot spots in you fire.
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  • pretzelb
    pretzelb Posts: 158
    I've done two and not had that issue.
    XL egg owner, home brewer, jogger, coffee roaster, gamer 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Used to do chicken indirect on sittin chicken/sittin turkey...until I tried Spatchcock raised direct (do mine 350F-375F) and now when I make chicken this is the only way SWMBO wants it done. Have never had anything but, good results. I start skin side down 10-20 minutes to get slight grille mark. Then flip it and when I pull the bird off the skin is crisp but not burnt.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • BckPorchGriln
    BckPorchGriln Posts: 99
    I did one, (my first as well) the other night which was about 4lbs total weight and I used some butter and herbs rubbed on the meat underneath the skin and then some of my own rub on top then set the egg up at 350 direct and put it on for an hour without looking and I had to pick up the pieces with tongs because it was so tender that it fell apart. The most juicy and tender chicken I've ever eaten...
    Demorest, Ga.    1MBGE
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  • Mickey
    Mickey Posts: 19,780
    I do direct raised 400. Skin side up and never turn. Like 3.5 to 4 lb birds. Never takes an hour. Please check yours sooner. Best chicken ever. Also if you want BBQ Sauce do the last 15 min. image
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • AR_Pork_Producer
    AR_Pork_Producer Posts: 90
    Thanks
    Large BGE, Holland Gas Grill, Masterbuilt electric smoker, Oklahoma Joe, Flame Boss
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  • Mike_the_BBQ_Fanatic
    Mike_the_BBQ_Fanatic Posts: 700
    So is it raised just above the felt line?
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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  • AR_Pork_Producer
    AR_Pork_Producer Posts: 90
    Yes, that's how I plan to try it. Looks like people have good results that way.
    Large BGE, Holland Gas Grill, Masterbuilt electric smoker, Oklahoma Joe, Flame Boss
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