The girlfriend wanted BBQ chicken for dinner (her mom always made gasser grilled chicken breast with BBQ sauce on it) so I decided to get a whole bird and spatchcock it. I forgot to take pics in progress so here's a pic of the burned out grill the next morning. Two baskets at the back basically next to each other pushed against the sides, I felt like this gave the most room, it was a pretty good sized chicken at 6 lbs or so. Big drip pan underneath to keep everything clean, legs were pointed towards the baskets.
It took a little over an hour, cooked indirect the whole way with some hickory smoke and the dome therm reading 450-500. I bought a Maverick but haven't set it up yet.
Overall it turned out great. It was really juicy. I made a quick rub with salt, pepper, cayenne, garlic and onion powder, cumin, coriander, and Mexican oregano. Brushed a little store bought sauce on at the end. Next time I'd like to let it rest uncovered in the fridge for a day before cooking, I hear that's the trick to really crispy skin.
Topic: First spatchcocked chicken (Read 1322 times)
