Spatchcocked chicken question. . .

Washog · February 2004

I was looking in the submitted recipe section for spatchcocked chicken and the recipe calls for a cooking temp of 375 degrees for 25 minutes, flip and cook another 20 minutes. Is this a direct set up?

Washog · February 2004

Correction, 350 degrees. Thanks in advance for the help.

Nature Boy · February 2004

Washog,
Direct on a raised grate works nicely. As far as the timing, there are several factors (size of bird, proximity to fire, distance from fire and dome, etc), so i find it best to go by feel and internal temp. I like a slightly less hot, and longer cook because I find the thighs are cooked better, and overall cooks more evenly. But at 375 you are likely talking an hour or less, depending on the bird.[p]Just me, but I have never had much consistency going by time alone.
Beers!
Chris

QBabe · February 2004

Washog,[p]We do them direct on a raised grid for about an hour at 350°, but like Nature Boy said, it could go a little more or a little less, depending on size, etc. I don't usually flip at all.[p][p]Tonia
:~)

The Naked Whiz · February 2004

Washog,
I've done mine direct on a raised grid, 350-375 for about an hour. Here's a link:
TNW
[ul][li]Spatchcock chicken[/ul]

Toe 49 · February 2004

Washog,
I do mine direct at 325. "Cut" side down for 25 minutes, flip for another 25 minutes......

BluesnBBQ · February 2004

Washog,[p]I usually do mine direct. Since not every chicken is the same size, not every cooking time is going to be the same.[p]I cook mine until I can tell it's done by touch and sight. Usualyl when the leq quarter separates from the rest of the bird it's ready.

Spatchcocked chicken question. . .

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