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Whole chicken was my nemesis until I tried spatchcocking
I've been grilling whole chickens for years and they always came out dry in the breast while the legs were undercooked. It drove me crazy because I love BBQ but couldn't get this right. Last week, I decided to spatchcock the bird for the first time. I laid it flat on the grill over indirect heat at 350 degrees. I kept the skin side up and basted it with a mix of apple cider vinegar and my rub. After about an hour, the temp hit 165 in the breast and 175 in the thighs. When I pulled it off, the meat was juicy all over with a nice crispy skin. It was a small win but after so many fails, it felt huge. Has anyone else had a breakthrough with spatchcocking?
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ericking7mo ago
Man, that vinegar baste trick is interesting. How often did you mop it on during that hour? I'm worried too much liquid might steam the skin instead of letting it crisp up, especially if you're basting right over the coals. Did you notice the skin getting soggy at any point before it finally snapped tight?
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