Spatchcock Chicken First Try

run4jc · July 2008

I really don't think I did a very good job of prepping the chicken - it didn't 'lay flat' on the egg - but the taste was amazing.

Small whole chicken

Spatched

Seasoned with lemon pepper

On the Egg

Ready! 165 degrees......

YUM!

My daughter said, "Wow - that's juicy!!"

It was great!

Grandpas Grub · July 2008

Looks great to me - love doing spatchcock.

GG

YB · July 2008

After you cut the back bone out turn the chicken over and with a sharp knife put about 2 inch slit in between the two breast and you can make it lay flat.
Larry

run4jc · July 2008

Thanks - that's the tip I needed!

UnConundrum · July 2008

Isn't that what's it's all about ? Congrads

PhilsGrill · July 2008

You need to 'half' **** the chicken.

Stanley · July 2008

I just lay it skin-side up on a cutting board and give it a good smack. Lays down flat w/o a cut.

EgginDawg · July 2008

That's what I do. I hit it in the back to break to bones a little bit and that sucker will lay flat. I love lemon-pepper chicken but haven't seasoned a spatchcocked bird with it yet...I will now.

JLOCKHART29 · July 2008

Very good job for your first OR ANY time!!

Try shoving the spice under the skin and squezzing a lime on it next time if you really like strong flavor!

Spatchcock Chicken First Try

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