Spatchcocked Chicken on the Big Green Egg

Thanks guys...Greg, I did leave the bird uncovered in the fridge for nearly 24 hrs...maybe I needed to leave it longer...I also didn't salt or rub until an hr before cooking, so maybe I should do it before I put it in the fridge. The skin wasn't totally flabby, just not that crisp. It certainly wasn't crisp enough to eat.

Maria, I get crispy skin in the Egg, but I only use dark meat. Dark meat can be cooked to a much higher internal temp(195-205) and still be moist and tender. Try some quarters or thighs indirect at 350 for 90 minutes. Get the pieces as high up into the dome of your K as possible, this makes a big difference. I don't dry them in the fridge and season about an hour before cooking. -RP

Greg, since you've got a handle on cooking chicken in the BGE, give this one a try. -RP
http://www.nakedwhiz.com/thechicken

I will have to give it a try, thanks for pointing it out. Have you tried it?

Many times, it's my recipe, the Whiz asked if he could publish it on his site. -RP

Maria,

I picked up another chicken and will spatchcock it later this week. I will update you afterwards.

Greg, since you've got a handle on cooking chicken in the BGE, give this one a try. -RP
http://www.nakedwhiz.com/thechicken

Many times, it's my recipe, the Whiz asked if he could publish it on his sight. -RP

Cool! Is this true of recipes in all of the different subheadings?

Many times, it's my recipe, the Whiz asked if he could publish it on his sight. -RP[/quote]

Cool! Is this true of recipes in all of the different subheadings?[/quote]
Not sure what you're asking, that is the only recipe of mine the Whiz has published. -RP

Thank you guys so much...I will let you know how my next one turns out!

I wonder if you can blow up chicken as in Peking Duck for a crispier skin.

Ok guys...I took all your advice...I spatchcocked a chicken 2 days ago. Rubbed it with olive oil and a dry rub of paprika, chili powder, dry mustard, powdered ginger, thyme, garlic salt, and brown sugar. I let it sit in the fridge for 48 hrs. I kooked it on my Kamado last night...1/2 at 330 degrees, another 1/2 375 degrees. BEST CHICKEN EVER!!! Juicy, flavorful, smokey, super crispy delicious skin. I also had poured olive oil under the skin of the breasts...they were so juicy and delcious. I was a very happy person!! Thanks again for all the advice. I never thought I could like chicken so much!

Great news glad you liked it. I had a similar reaction to my Spatchcocked Chicken. They taste so good that eating it is a treat. Chicken normally doesn't excite me.

Me neither Duane!! Heck, I even ate some more this morning! I will definitely be doing this more often. Thanks again for the advice.

I have been busy and haven't had much time to post. I am glad you have enjoyed the spatchcocked chicken.

Here are a couple of recent efforts, one with herbs and one with a rub.