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1st spatchcock chicken

egger66egger66 Posts: 385
edited 9:07AM in EggHead Forum
This is my frist spatchcock chicken. I got the recipe from The Naked Whiz website. It was really easy to prpare and it turned out more moist than the beer can chickens I've cooked. I rubbed it with a chicken rub about 2 hours before cooking but it came out a little bland for my taste. I may try injecting the next one.

Start of the cook

Half-way thru



  • No YolkNo Yolk Posts: 42
    There's nothing to compare to a spatchcocked chicken - or hopscotched chicken as our granddaughter calls it!! Moist and juicy...
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Great job! "but it came out a little bland for my taste" A man after my own heart. Net time make a rub and put it under the shin. Be amazed how much flavorfull!
  • FidelFidel Posts: 10,172
    looks good.

    I agree, spatchcock come out much better than vertical roasters for me.
  • Little ChefLittle Chef Posts: 4,725
    Great looking cook! I have always enjoyed spatchcocks...they look great, and somehow, are ALWAYS moist! And I agree with J....put some rub under the skin, and a little extra salt will always help, too. Ever considered brining it after the butchery? (Takes about an hour....2 parts salt, 1 part sugar, and whatever other flavors/spices you want to add ....typical brine.....but it makes a lot of difference in the flavors you can impart) Just an idea for you. ;)
    Hollywood, FL
  • Tenn SmokerTenn Smoker Posts: 123
    Ok, gonna be lazy tonight and not do a search. What is a spatchcock chicken.
  • Woody69Woody69 Posts: 360
    Tenn Smoker wrote:
    What is a spatchcock chicken.

    "Butterflied" chicken. Very easy and good !!
  • Tenn SmokerTenn Smoker Posts: 123
    Ok, I can see that.

    Hey egger66, I like your secret extension for your grate.
  • it came out a little bland for my taste.

    What temp did you cook it to? I don't like the taste if it hasn't been cooked enough. I started cooking it to over 180 in the thigh because a few times I pulled it off when I thought it was 180 but the chicken wasn't done enough. Meat still rubbery and has a 'bland' taste.

    it looked done but it wasn't.
  • Little ChefLittle Chef Posts: 4,725
    Butterflied, yes, but from the back. The back bone (and for me, rib bones) are removed. The breast bone is split slightly from the inside, and the chicken smashed flat.
  • egger66egger66 Posts: 385
    I didnt even think about that...sounds good.
  • egger66egger66 Posts: 385
    Dome temp at 350 , meat temp(in the breast) 180. It took about an hour and 20 mins to complete.
  • You are right, love the rub under the skin and also a little butter.
  • thepgaboythepgaboy Posts: 51
    Marinate that bad boy in a half gallon of cheap white wine, two cans chicken broth, four bay leaves and 6 oz. (or more) bottle of Texas Pete for two days; refrigerated of course...and your favorite rub...preferrably one that doesn't clash and more towards the sweet side...dry the skin with a paper towel prior.

    If you really want to brown it up spray it lightly with PAM.

    385 - 400 for 1.5 hours (5 pounder); flip at 30 mins. and flip again after 30 more...

    Serve right off the Egg and hit it with a squeeze of half a lemon just prior...

    It will not be bland!
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