re: BBQ Q&A - Chicken

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did a spatchcock chicken on the kamado last night, and it turned out really well.

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Great job on the chicken. Was this your first time doing a spatchcocked chicken?

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Great job on the chicken. Was this your first time doing a spatchcocked chicken?

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yep, first timer, and definitely not the last.

thinking of doing a spatchcock turkey for thanksgiving now

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did a spatchcock chicken

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Unless I'm missing something, that chicken isn't spatchcocked. That's just a whole chicken

It is spatchcocked. A little deceiving but it is.

I do all the grilling at the house and grill chicken all sorts of ways. Cut in individual pieces, halved, left whole, as it all depends on how I'm cooking it and what I'm using as seasonings, rubs, etc.

Cut up in individual pieces is always grilled until the pieces are 3/4 of the way done before any BBQ sauce is applied, and I cut my sauce with water so it goes on thin with less chance to char and turn black as it cooks longer.

When split in half, I'll not use BBQ sauce and usually just season the chicken with salt, pepper, garlic powder and a few other seasonings.

When doing one whole, I'll use softened butter seasoned with finely chopped garlic and fresh herbs from my garden (sweet basil, rosemary, thyme, etc.) and rub the herbed butter between the meat and skin and also over the outside of the bird. Then I'll turn my outer burners on, place the chicken in the center of the grill and cook it with indirect heat until done.

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Gotcha. I just need to know how to get over the rubbery skin. Im broken over this.

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If you have a smoker than can run higher temps, do that. I'll crank my WSM up to 350 and smoke hot and fast if I'm doing chicken.

Another option is to pull the chicken just before it's done and crisp up the skin on a grill or even in the oven.