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Old 10-20-2017, 05:16 PM   #1
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Grill a spatchcocked chicken?

I'm going to try and grill a spatchcocked chicken tomorrow, anybody here done it before? I'm thinking about doing it indirectly on my gas grill. I need some ideas on how to do it, any suggestions for temperature, skin side up or down? Marinate it or just rub it down with some EVOO and season it?

or

Should I fire up the smoker and throw it in there?
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Old 10-20-2017, 05:27 PM   #2
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Originally Posted by Chuck43 View Post
I'm going to try and grill a spatchcocked chicken tomorrow, anybody here done it before? I'm thinking about doing it indirectly on my gas grill. I need some ideas on how to do it, any suggestions for temperature, skin side up or down? Marinate it or just rub it down with some EVOO and season it?

or

Should I fire up the smoker and throw it in there?
If the smoker is a choice, that'd ALWAYS be mine!
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Old 10-20-2017, 05:51 PM   #3
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Is that some alien chicken? Never heard of it.


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Old 10-20-2017, 05:59 PM   #4
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I looked at a couple recipes on the internet and they seem to suggest breast side down on the grill temp should reach 165 degrees in the thickest part of the breast.
Martha suggests cooking it five minutes more after reaching 165. About 30 minutes. They say cook it under a couple of bricks. So it cooks evenly.
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Old 10-20-2017, 06:08 PM   #5
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No, it's a whole chicken that you cut the spine out of then open it up and while breaking the breast bone flatten it out.

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Old 10-20-2017, 06:18 PM   #6
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Never heard of this method, but find it intriguing. Please let us know how it turns out Chuck!
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Old 10-20-2017, 06:19 PM   #7
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I love to spatckcock whole chickens. I've had great success on the gas grill and the smoker. I've found that if you brine them before cooking, it makes all the difference in moisture and taste. You can find simple to exotic brine recipes.
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Old 10-20-2017, 06:22 PM   #8
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I've done one before but it was so long ago that I don't remember how I prepared it but I think I weighted it down. I like the evoo, seasonings, and on the grill or smoker. I probably would cook it on the Kamado Joe, same as Big Green Egg, only mine is red!

A friend of mine did a spatchcock turkey for thanksgiving...I'm a traditionalist, I want my turkey plump with stuffing!
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Old 10-20-2017, 06:32 PM   #9
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I could easily cut the bird up and grill it that way but I like trying new ways of preparing food. My mother who taught me to cook follows recipes religiously, I on the other hand feel that a recipe is nothing but a general guide line.
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Old 10-20-2017, 06:40 PM   #10
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Man, resist the urge to dissect it and just cook it whole. If you don't like it you never have to cook it whole again. And did I mention the benefits of brining?
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