Smoked Mexican Fiesta Chicken

[Mike Coffman]

Picked up a 6.98 pound roaster. Marinated for 4 hours with Grill Mates Mexican Fiesta marinade after being spatchcocked.

Chicken out of the marinade and coated with Penzeys Adobo seasoning.

Put onto the WSM, without a water pan and a chimney of hot KB with 1 chunk of pecan and 1 chunk peach.

Chicken was at 170 internal after 1 hour 20 minutes. Chicken removed and tented to rest for a bit.

Plated with a pasta salad. I know, plenty of room on the plate, but going to be a good long weekend with plenty
of good vittles and I'm saving room

.

Was able to maintain an average temp of about 385. Skin wasn’t quite as crispy as I like so maybe next time will shoot for
a higher temp. Chicken was very moist and delicious.

Thanks for looking.

 

[Mike P.]

Dang Mike! You nailed it! I never knew chicken could look that good! Bet it was Great!

Super cook and pic's.

 

[Michael C.]

That is a BIG Chicken! I'd cut it in half too. Looks very tasty to me!!!! yum!

 

[Michael Berry]

Dang that looks great. I can't wait to try this flattened chicken thing.....kinda looks like you cooked a chicken that didn't quite make it across the road...who cares why he was trying...and anyway, I always wondered while I was playing Atari 2600, why the frog was trying to cross the road...mmmmtasty chicken

 

[Jeff Brown (KY)]

Beautiful chicken Mike! I can almost smell it from here!

 

[Timothy Hoffman]

OMG you cooked Big Bird!
Looks great!

 

[Mildo]

Nicely cooked bird, Mike.
I believe it tasted great.

 

[Wolgast]

That is one fine Bird Mike! Well done!

 

[Jim Lampe]

Great Bird Mike!
I believe this method of cooking shé~cone is the best.

Good deal on the cost of that bird too!

 

[Jeremy Calow]

That looks brilliant!! Great lookin meal too, especially for saving room for the weekend!!

 

[Russell McNeely]

Terrific looking bird, Mike!! Nailed it!

 

[Bob Correll]

Great looking Bullet spatchcocker and photos Mike!

A WSM bird is still on my to-do list.

 

[Mike Coffman]

Thanks everyone for your kind comments. Jim, totally agree about cooking the bird this way. First time I did a whole chicken with only a drip pan below, this time, nothing but coals. Also, a first time spatchcocking too! Tried to follow Chris A's tutorial and guess it didn't come out too bad.

 

[Gary H. NJ]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Chicken was very moist and delicious. </div></BLOCKQUOTE>
I have no doubt. Great chicken Mike.

 

[John Solak]

Some fine looking chicken!!

 

[Andy Beers]

Another fantastic cook Mike

 

[Shaun R]

I have a spatched chicken on like that right now. I had to do it after all of the posts lately on direct birds. I hope mine looks half that good Mike.