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Old 06-02-2020, 12:28 PM   #11
Full Fledged Farker
Join Date: 04-16-12
Location: Reading, Ma

Any guidance on time and temp?

I did my first spatchcocked chicken last night and it was pretty darn bad. It was far from the best setup - had a small (5lb?) Purdue roaster that was about to kick over so I cut and up and threw it on.

Ran it at 375, but had the internal temp probe in a bad spot, so I think I overcooked the heck out of it.

Whole chickens are like 20/lb plus 20 - but these are a lot, lot faster. Any starting guidelines?
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