Spatchcock chicken disaster

jtyrie · August 2018

I wanted to do a Spatchcock Chicken on my large. I read quite a few sources on how to do it and, unfortunately, few sources agree. I ended up doing it direct. I set my temperature at 300 at the grill surface. The chicken had been marinating in an italian dressing mixture for 24 hours. I laid the chicken on the grill skin down and laid two bricks on it. My assumption was that the oil on the chicken would keep it from sticking. Boy was I wrong!

After 35 minutes, I removed the bricks and attempted to flip the chicken. The skin was completely stuck to the grill. I finally got it flipped but the skin side looks pretty bad.

For my next one should I try the indirect method? A lot of folks do it that way. I like the idea of the fire kissing the chicken. Any suggestions on how to keep the skin from sticking? I generally have a lot of problems with things sticking, even when I coat them in oil. Any thoughts on what I did wrong?

Carolina Q · August 2018

I rarely oil, always a direct cook, 400° or so. Usually with the grid raised to gasket level, but not always raised. Start skin up, flip multiple times. Never had one stick. Tried indirect a couple of times, but prefer direct.

Edit: Just noticed that was your first post... welcome to the madhouse!!

Surveyor_Egg · August 2018

I cook mine indirect at about 325-350 skin side up. sometimes I brine it for a few hours before but not always. I never flip but may try that method to see the difference. No oil for mine just some basic spices on the skin.

jtyrie · August 2018

Carolina Q said:

I rarely oil, always a direct cook, 400° or so. Usually with the grid raised to gasket level, but not always raised. Start skin up, flip multiple times. Never had one stick. Tried indirect a couple of times, but prefer direct.

Edit: Just noticed that was your first post... welcome to the madhouse!!

Thanks! I actually joined over 2 years ago but have always been able to research on here to find answers. It's a great group!

lkapigian · August 2018

Welcome! sounds like it just hadn't released yet maybe just flipped a little early

jtcBoynton · August 2018

Clean grill grids. No sugar coating (check that marinade). Oil on the food, not the grid (use higher smoke point oil). Higher cooking temps (300 is a bit low). Wait until food releases before trying to flip.

When all else fails, a good sharp spatula.

lousubcap · August 2018

Nothing new with differences in methods of cooking protein around here. Speaks to the creativity of the cooks and versatility of the BGE.

That said, I am in the very raised direct (around 4.5" above the gasket line) at around 350-400*F on the dome (wherever it settles). Legs to the back. I may start with skin down and if so will flip in around 15 minutes. Generally just run skin up for the duration. FWIW-

Just try different approaches til you find one that works for you.

Above all, enjoy the journey.

xfire_ATX · August 2018

I start the fire, cut the chicken, season it and about then the fire is ready.

400 raised direct using a PS Woo about 1 hour.

Thats it- I do this once or twice a month usually one chicken but sometimes two. If I do to I let #2 cool down, debone the chicken and Vac Seal it for use later- like in Enchiladas.

Nature Boy · August 2018

Image: https://us.v-cdn.net/5017260/uploads/editor/au/vnyvmdb4fv5o.jpg

jtyrie Sorry your bird didn't work out. I cooked this guy today. A little over 5 pounds. 325 raised grate, direct. The trick (for me) is to start skin up. After 45 minutes I flipped. The rub on top was all set up and firm (not wet). I call it sandpaper. That's when you know when to flip it. Once flipped, I dialed back to 300 to slowly brown the skin. I can't imagine anything other than direct on a spatched bird. total cook time 1:30. Better luck next time! Chris.

StillH2OEgger · August 2018

Welcome aboard! My only advice is to try a few different ways and you'll discover which way you like it best. I've done raised direct and the results were good, but my go-to for spatchcock is indirect from 350-400 degrees. No reason to make it more complicated than it needs to be. You'll dial it for your tastes and preferences soon enough.

GlennM · August 2018

Nature Boy said:

jtyrie Sorry your bird didn't work out. I cooked this guy today. A little over 5 pounds. 325 raised grate, direct. The trick (for me) is to start skin up. After 45 minutes I flipped. The rub on top was all set up and firm (not wet). I call it sandpaper. That's when you know when to flip it. Once flipped, I dialed back to 300 to slowly brown the skin. I can't imagine anything other than direct on a spatched bird. total cook time 1:30. Better luck next time! Chris.

This is exactly how I do mine and they come out perfect every time

Hub · August 2018

My educated guess would be that your grates weren't hot enough when you put the chicken on, and that you flipped too early. Don't be discouraged. When I have a bad cook I feed it to my dogs, learn from my mistakes, and immediately try again. My dogs love it when I screw up a cook!

thetrim · August 2018

You can always give the grate a heavy treatment of oil soaked paper towel when it comes to temp.

Killit_and_Grillit · August 2018

I’m guessing that marinade failed you and the grates were cool.

Its just chicken, give it another go!

(I do 400 raised direct exposed in fridge 24 hours prior. No flipping. Breasts up. )

drumdudeguy · August 2018

Nature Boy said:

jtyrie Sorry your bird didn't work out. I cooked this guy today. A little over 5 pounds. 325 raised grate, direct. The trick (for me) is to start skin up. After 45 minutes I flipped. The rub on top was all set up and firm (not wet). I call it sandpaper. That's when you know when to flip it. Once flipped, I dialed back to 300 to slowly brown the skin. I can't imagine anything other than direct on a spatched bird. total cook time 1:30. Better luck next time! Chris.

I'm trying this right now with Dizzy Pig "Shakin the Tree". Will let you know how it turns out.

drumdudeguy · August 2018

Nature Boy said:

jtyrie Sorry your bird didn't work out. I cooked this guy today. A little over 5 pounds. 325 raised grate, direct. The trick (for me) is to start skin up. After 45 minutes I flipped. The rub on top was all set up and firm (not wet). I call it sandpaper. That's when you know when to flip it. Once flipped, I dialed back to 300 to slowly brown the skin. I can't imagine anything other than direct on a spatched bird. total cook time 1:30. Better luck next time! Chris.

This is the way to Spatchcock a chicken! I just tried it and it came out perfect!

marysvilleksegghead · August 2018

https://smile.amazon.com/Frogmats-Non-Stick-Grill-Mat/dp/B00LBH7TVY/ref=sr_1_3?ie=UTF8&qid=1534631680&sr=8-3&keywords=frogmats+non-stick+grill+and+smoker+mats

baldeagle7007 · August 2018

Carolina Q said: Usually with the grid raised to gasket level,
How do you get grate at GASKET LEVEL withouth Plate setter ?

Thanks in advance, Jim

shtgunal3 · August 2018

I always go 400 raised direct, breast side up, dark meat toward the hinge. I never flip. Done two this way today. They always come out great. Usually takes about 1-1.25 hours.

SonVolt · August 2018

Always start skin side up, direct. You don’t have to flip. If you want to do that “chicken under a brick” method, which it appears you tried, preheat a cast iron skillet in the egg as it heats up so it’s good and hot, then spray the bottom side of the skillet with cooking spray and set this side (the sprayed side) on top of the skin when the chicken goes down on the grate. You want to hear the pan sizzle, if I didn’t it wasn’t hot enough. Set your brick inside the skillet if you need more weight. Starting skin side down is a recipe for disaster.

Mattman3969 · August 2018

425° raised direct for about 50 mins

HendersonTRKing · August 2018

1. Apply rub to chicken
2. Let chicken sit in fridge overnight. Or don't
3. Put on grill, direct heat, 400+ degrees, raised grid if possible
4. Don't do anything else to it for 45 minutes: no peeking, no flipping, no nothing
5. Check IT for doneness -- 150's fine for me, tho some say more is better. Never takes more than an hour or so to get there.

Viola, basic spatchcocked chicken.

Once you master these 5 steps, mess around with options. Dial back the smoke wood --2 lumps is better than 4 for chicken. Add cornstarch to your rub (1:3 or 1:4 ratio or so) and note how that crisps up the skin. Think about flipping the bird but decide that's too much effort for a simple and delicious cook. Etc. YMMV. I don't see any need to brine or take any additional measures, heroic or not -- it always comes out great for me with the very simple method. Only problem I have is finding a bird with more than 2 thighs and drums . . . although this method makes most dark meat lovers actually enjoy the breast.

Welcome aboard and Enjoy the ride!

Carolina Q · August 2018

baldeagle7007 said:

Carolina Q said: Usually with the grid raised to gasket level,
How do you get grate at GASKET LEVEL withouth Plate setter ?

Thanks in advance, Jim

@baldeagle7007, I use a Weber grid with bolts for legs. One of these days, I'll do it right and buy a Woo from https://ceramicgrillstore.com.

Spatchcock chicken disaster

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