Spatchcocked Chicken

[Levi M]

I think this is my favorite way of doing chicken. On the Weber Kettle in between charcoal baskets at about 400*-425*. Olive Oil, Black Pepper, and Colombian Seasoning my mother in law sent me. Couple small chunks of Hickory and about 1 hour 15 minutes ready to eat.

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[Cliff Bartlett]

Once again, great color. Nice job.

 

[Rich Dahl]

What Cliff said!

 

[ChuckO]

Fantastic! Now I know what I'm doing wrong, I'm toping out at 400 and it would appear upto 425 would be the way to go

 

[Tim McCann]

Looks great!

 

[John Solak]

Beautiful looking bird, one of my favorite ways to cook a whole chicken!!

 

[CaseT]

Great looking bird! Spatching poultry is my favorite way to cook it!

 

[Luke P]

That looks like perfection! Great color!

 

[Dean V]

That looks darned good. Sure would have liked to see some of that sliced and on the plate w/sides. Bet that was awesome.

 

[Levi M]

Fantastic! Now I know what I'm doing wrong, I'm toping out at 400 and it would appear upto 425 would be the way to go

It was probably hotter than that at the beginning. When cooking chicken, I fill both charcoal baskets full of hot coals with all vents wide open and let it rip.

 

[NeilH]

I prefer spatch over whole as well looks great.

 

[Brian Dahl]

Very nice color!