Cajun Spatchcock Chicken


 
Ryan P.K.

Ryan P.K.

TVWBB Pro
The wife was craving some bone-in chicken. Well, I ran to the butcher shop and pick up a #3.5 yardbird. I decided to cook it spatchcock style. I rub down the yardbird with some Cajun seasoning and Tony Chachere's Crerole seasoning. Also, served it with dairy potatoes, green beans, and Red Lobster cheddar biscuit. Please enjoy!



 
Nice Spatch! I see you used a basket for the charcoal. How long did it take for that little amount of charcoal? I just picked up a set of baskets at Lowes on clearance but have not used them yet. I normally use a full chimney banked to one side when i do spatchcocked chicken, takes about an hour and a half. I'm thinking maybe I'm using to much charcoal?
 
Levi M said:
Nice Spatch! I see you used a basket for the charcoal. How long did it take for that little amount of charcoal? I just picked up a set of baskets at Lowes on clearance but have not used them yet. I normally use a full chimney banked to one side when i do spatchcocked chicken, takes about an hour and a half. I'm thinking maybe I'm using to much charcoal?
Click to expand...

Levi,

I use 2/3 chimney full of charcoal. I do not know what temp I am at, but I have the bottom vents 90% closed and the top vent 2/3 open. I am using my 22" kettle for this cook. Also, I used 2 chunks of cherry. With this method that I use takes about an hour and a half. I pull the bird off when it reaches 165* in the breast and thigh area. I hope this answers your question.
 
was at the store a few hours ago...

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