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spatchcock Chicken on the BGE - Tips?

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    spatchcock Chicken on the BGE - Tips?

    Plan on doing my first Spatchcock chicken on the BGE tonight. Little intimidating. From reading here, it sound like 350-375 and it'll take about 45 min? Any other tips?

    #2
    How'd they turn out? I now do them in halves, as they are easier to handle. I cook at 350 to 400 and it usually takes about an hour to get to 165 in the breasts. Click image for larger version

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    • LA Pork Butt
      LA Pork Butt commented
      Editing a comment
      I don’t do them often, but 375 is my temp. Separating them makes sense. I can’t see any real value in keeping them together other than appearance. I would do 20-30 minutes skin side down and then flip.

    #3
    I don't really monitor temps for chix. I run as hot as the Kettle will go tryin' to get the skin as crisp as possible. The Weber dome thermo will regularly go somewhere over 400° and up to 500°, so I mentally just subtract 50° from that. I don't spatchcock because that shortens the cook, and I want the skin in the heat as long as possible.

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