philthy
Active Member
- Messages
- 597
First time making spatchcocked chicken the other night and it's the most amazing yard bird I've ever eaten. To spatchcock, simply cut down both sides of the backbone and remove it. Cut through the breast bone, but leave the chicken halves connected with the skin. Pound it out a little so it lays flat. Brine for 18 hours.
I cooked it on my green mountain grill Daniel Boone pellet grill. 30 minutes at 400 degrees, then another 20 minutes or so at 325 until the internal temp was about 160. Remove, cover with foil and let it rest for about 10 minutes. The really good thing is the white and dark meat finish at the same time. Take a look at the last picture and see how juicy it turned out.
I cooked it on my green mountain grill Daniel Boone pellet grill. 30 minutes at 400 degrees, then another 20 minutes or so at 325 until the internal temp was about 160. Remove, cover with foil and let it rest for about 10 minutes. The really good thing is the white and dark meat finish at the same time. Take a look at the last picture and see how juicy it turned out.
