Spatchcocked chicken... Favorite method to cook???

EmandM'sDad · March 2008

I'm going to try a spatchcocked chicken tomorrow. Checked with the Whiz... He likes direct on a raised grid. Anybody else got a favorite technique??

TIA,
Mike

Richard Fl · March 2008

In a large I do them indirect drip pan, 350F 45 minutes or so depending on size 3-4 lbs.

EmandM'sDad · March 2008

Thanks, Thats what I was thinking. I like the drip pan just to keep the greasy smoke to a minimum

Broc · March 2008

Be sure to keep liquid in the pan so you don't get stinkies... and it help maintain moisture in the domw, too.

Just did a 5.5 pounder today. Put Idaho taters in with it -- both seem to get done at the same time.

Enjoy!

~ B

JLOCKHART29 · March 2008

See my post above "Moose brisket and yard bird" Just did a spatchcocked bird tonight.

Grandpas Grub · March 2008

Two spatchcocked chickens last night.

Don't waste that drip pan. Get a deep pan, layer that pan with sliced onions, sliced spuds and some sliced sausage, we did sweet italian.

The food under the chicken was as good as the chicken itself and spatchcocked chicken is gooooood. Fantastic meal when all said and done.

GG

Grandpas Grub · March 2008

Shoot, forgot to mention the last 10 minutes we put cheese on top of the goodies in the drip pan.

GG

BamaBackdraft · March 2008

Sounds like Sunday dinner is decided!

Spatchcocked chicken... Favorite method to cook???

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