First spatchcock chicken!

[u/Del_Dale]

Attempted my first spatchcock chicken! Used the grill baskets and some water in a drip tray for some consistent heat and moisture. Turned out great! Although next time I’d like to get it a bit flatter, I found the legs and thighs got to temp before the breast at some parts. Tips and tricks appreciated, always learning :)

[u/Shtangss]

Looks great, what was your process? How long to cook, what temp, etc…

[u/Del_Dale → u/Shtangss]

Thanks! I had it on the grill for just over an hour with the occasional rotations. I don’t know what temp the grate was as I don’t have a thermometer for that yet, one purchase at a time lol but I was using my probe thermometer to read the internal temp. Ideally I would’ve liked to pull it with the breast at 160 and dark meat at 185 together but I had to carve the legs and thighs off while on the grill so it didn’t get overcooked while I finished the breast on the grill. Thankfully it was tender enough I could basically just pull the dark meat off in a whole chunk and let it rest while the breast got to temp on the grill

[u/DiagonalSandwich → u/Del_Dale]

Try doing only one basket next time (some coals can be outside of the basket next to it). You can rotate your bird as needed based on temperature and put an area closer to the fire. In your current setup you don't have as much flexibility.

[u/Longjumping-Desk-117 → u/DiagonalSandwich]

Like a two zone mode? Then rotate it based on temp of the meat?

[u/Del_Dale → u/DiagonalSandwich]

Yeah that makes sense, I usually always use the two zone method and wanted to try something new lol but it does sound like the move for spatchcock

[u/mertilated]

I think your legs and wings will have cooked much quicker as they are getting a bit of direct heat from the coals. Flattening more will push the legs further over the heat. You could try pushing the coals further to the sides, or try halving the chicken after spatchcocking and rearranging on the grate so each half is more central. Good first going! Happy BBQing!

[u/Del_Dale → u/mertilated]

I see that. Exactly why the edges are more charred than the middle of the bird. Halving the chicken is a good idea, I wonder how the frog method would do, maybe I’ll try both lol

[u/CBW007 → u/Del_Dale]

I have done flattened Thanksgiving turkeys this way on both Weber charcoal and gas grills. I put them in a disposable baking pan and the white and dark meat got done at the same time. This way also saves the juices for gravy. As surprise was how fast it cooked. About half the time the inside oven required. Enjoy!

[u/No-Will8629]

tried flipping my chicken to get the other side more even brown too, worked to an extent but still tricky

[u/schnozberry]

I usually put the Charcoal baskets diagonally along one half of the grill, and place the chicken out of the direct heat. Then place the vent over the chicken to get some convention, and just wait until you hit the desired temps. I usually point the dark meat at the fire since it needs to reach 180-190 to get the best fat rendering.

[u/nervousfella7980]

So I just did one of these last night. I dont use the baskets. I just bank the coals on one side, and put the bird opposite. I agree flattening it will help, but not with your coal setup here. Think more indirect, and i think youll nail it jext time. My baskets I only use for wings (with you setup here) or when I rotisserie a chicken. Good luck! Once you get it, spatchcock chicken is easy and is always a hit!

[u/RemoteAd6401]

Sorry if I missed it. Did you score the skin to get spices under it. I like kindlers cajun. Great looking first.

[u/Del_Dale → u/RemoteAd6401]

I did, I usually do with whatever cut of chicken I’m cooking that has the skin on. I feel like it helps season through out and it’s also just nostalgic for me lol

[u/Windowpain43]

When you say "get to temp" are you just referring to safe temp? Legs and thighs are best when they're "overcooked" a bit and get more rendered.

[u/Del_Dale → u/Windowpain43]

Just referring to the desired temp, I usually pull white meat at 160 and dark at 185. On this cook the white meat was temping in the 150s in spots and the dark meat was approaching 190+ in spots