I am struggling with doing spatchcocked chicken on the grill. I know how to spatchcock the backbone but i either get it too crispy (being generous) and it always takes way over an hour to get the breasts to proper temp, so i feel ive overcooked some other pieces. I usually end up breaking it down on the grill to get it finished but i want that pretty whole bird! how do you guys do them to get that nice color plus get it all done together?
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The ever elusive spatchcock
- Thread starter zanna5910
- Start date
Blythewood BBQ'er
Babbling Farker
I usually do mine in a uds and usually both white and dark meats hit there respected done temps at the same time, 165 whits, 185 dark. Do you do them over direct heat? I've never done one on a grill, maybe you could do it indirect with the breast closer to the heat.
jemezspring
is one Smokin' Farker
What are you cooking on? I use a Weber kettle set up for indirect cooking. I get the temp up to about 350 on the cool side and place the bird on with the legs facing the fire. I'll let it go for about an hour then rotate and flip the bird. then let it go maybe another 20 minutes. By this time it usually has the color and the joint between the leg and thigh is nice and loose. If you want more color just put it over the direct side for a few minutes.
AtlGator
Knows what a fatty is.
Too crispy, you're too hot. (I know, I'm a genius). 
Too long to cook, well, that isn't always bad unless you need to eat it faster.
Try to get straight with the real temp of your grill at the grate. I've grilled dozens of chickens at anywhere from 300-400 and always indirect and lid closed for most of the cook. I'll crisp up on direct heat to finish, if needed. 4-5 pound spatchcocked birds are done in around 30, give or take.
You'll get it!
Too long to cook, well, that isn't always bad unless you need to eat it faster.
Try to get straight with the real temp of your grill at the grate. I've grilled dozens of chickens at anywhere from 300-400 and always indirect and lid closed for most of the cook. I'll crisp up on direct heat to finish, if needed. 4-5 pound spatchcocked birds are done in around 30, give or take.
You'll get it!
Brine it Makes your cook more forgiving as to drying it out
Thanks everybody.
I've tried on both a gasser but only did that before i got my kettle. On my kettle, I think indirect is key, as I was trying to start it direct, then go indirect, or use a real low coal bed. I think I need to go indirect most of whole time and only sear maybe towards the end if necessary. Sounds like it takes same amount of time like rot. chicken, so 1+ hrs is not abnormal. I read some recipe online and it said it takes like 45 minutes, so I think i was a bit confused. My spidey sense said it should probably take longer, so I figured the brethren would know.
I did one last night at about 325/350ish but i tried to do a low coal bed instead of setting up for full direct/indirect. Again, sounds like indirect is key here. Didn't dry it out, but overdid the skin. Tastes delicious, just not the exact color, finish I was looking for.
I'm sure this question will be like fat cap up or down, but do you start spatchcock bones down first or skin down first? Which side should get a majority of the cooking time.
I've tried on both a gasser but only did that before i got my kettle. On my kettle, I think indirect is key, as I was trying to start it direct, then go indirect, or use a real low coal bed. I think I need to go indirect most of whole time and only sear maybe towards the end if necessary. Sounds like it takes same amount of time like rot. chicken, so 1+ hrs is not abnormal. I read some recipe online and it said it takes like 45 minutes, so I think i was a bit confused. My spidey sense said it should probably take longer, so I figured the brethren would know.
I did one last night at about 325/350ish but i tried to do a low coal bed instead of setting up for full direct/indirect. Again, sounds like indirect is key here. Didn't dry it out, but overdid the skin. Tastes delicious, just not the exact color, finish I was looking for.
I'm sure this question will be like fat cap up or down, but do you start spatchcock bones down first or skin down first? Which side should get a majority of the cooking time.
how much distance are you talking? I think in the kettle i have to do it with indirect.
This is pretty much what I do except I start skin side down and flip once the skin will easily release from the grate...but direct from a distance is my fav way to cook chicken.
Fwismoker
somebody shut me the fark up.
I'm talking maybe 10" or more. In the case of a kettle unless an extra grate is added yes you have to go indirect and maybe sear at the end.
Oh and while cooking make sure the exhaust in the lid is over the food so the heat draws over it.
vtron
Got Wood.
What temp are you shooting for? If you're shooting for 165, that's your problem. The USDA recommendation assumes a 7log10 reduction for <10 second at that temperature. In other words WAAAAAY higher than you actually need. I cook my chicken breast to 150, which has the same bacteria reduction as 165 if it's held there for 2.7 minutes.
Bludawg
somebody shut me the fark up.
I cook mine to 185 in the breast they always come out juicy
sfrancis353
Knows what a fatty is.
@Bludawg, if any of your neighbors move make sure you let us brethren know. I'm sure people will be happy to do a lottery or something to live next door 
defence18
Knows what a fatty is.
I've spatchcocked on a gasser, a kettle, and my UDS. Times have ranged from about 50 mins to 1hr 45. I start skin side up, then flip after about 20 mins. On the kettle, mine looks like Blu's, except I put the legs (dark meat) toward the fire. Spatch is my favorite chicken by far.
@Bludawg, if any of your neighbors move make sure you let us brethren know. I'm sure people will be happy to do a lottery or something to live next door
Bludawg food always looks so good.
Wager
Full Fledged Farker
I rub mine under the skin so I loosen the skin over almost the entire bird. I then cook mine bones down for 30 minutes then flip and run skin down the rest of the way. I've found that the juices will pool under the skin (if you don't tear it) and it is great for dipping chicken or bread in. you will be amazed at the amount of juice you can get out of a single bird.
