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!