I am going to be attempting to do my first chicken spatchcock. I will be doing it on my OTG. Do you all recommend direct or indirect? Any suggestions on getting that skin crisp?
I am thinking indirect about 325. I have it marinading in the fridge. Take it out of the marinade about an hour before cooking, place on a platter, blot it dry and put it back in the fridge until it is time to cook.
Thanks!
This one was indirect. Two baskets of Comp K. Skin down for 30, flip it for 30.
(http://img.tapatalk.com/d/13/11/21/yqunu9a4.jpg)
I will see if I have a direct pic to share too.
Here is a link to another spatchcock. Two zone, cooked primarily over the coals.http://weberkettleclub.com/forums/index.php?topic=6095.0 (http://weberkettleclub.com/forums/index.php?topic=6095.0)
I really need to try a spatchcock chicken. They look really good and seem to be very easy to do.