Spatchcock Grilled Birds

Discussion in 'Grilling Chicken' started by sqwib, Jan 19, 2015.

  1. sqwib

    sqwib Smoking Guru OTBS Member

    January 17th, 2015
    Spatchcock Grilled Birds

    I have always wanted to try grilling a whole bird, other than a rotisserie!
    I finally got a chance to spatchcock a bird this weekend. This has got to be one of the easiest ways to prepare a whole bird for the grill.
    I wont go into the process and there are different ways to do it and sometimes referred to as butterflying, but to keep things simple this is how I prepared my birds;
    • Removed the back bone and Keel Bone. Trim loose fat.



    • Both Birds are blotted, spiced and placed uncovered in the Refrigerator for several hours.


    • SQWIBS Philly Style Rub

    • The other is salt and pepper


    • After resting in the refrigerator for 4 hours or so, the grill is fired up. These will be cooked direct heat so I am using the lowest setting on the grill to avoid flareups.


    • Flipped several times monitoring the internal temperature with the thermapen.


    • Pulled @ 165°F internal



    • Sample plate.


    Although this was fun and I will most likely try this on my Pit, I still like Rotisserie style on the grill better, it's just as easy and less fiddle factor.
  2. It looks tasty. I never use my rotisserie. Not sure why. I ether spatch them or do them upright. 

    Happy smoken.

  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Looks mighty good, SQWIB.  I also like a rotisserie bird when I don't feel like fussin.  Maybe it's the way they baste themselves.

  4. Nice pair of birds, looks good

  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.

    I usually rotissurie mine.
  6. Birds look nice, I go both ways. Sometime spatchcock and sometime rotisserie. What can I say , I just like chicken. CF 
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Does look great!!! Try spatchcocking it and just indirect grilling it with a decent amount of charcoal. 400-425 degrees with a chunk of your favorite wood. I'm lazy and that way is set it and forget it and you still get crispy skin.
    Last edited: Jan 21, 2015
  8. love me some spatchcock chicken, that the best way to smoke or grill a yard bird,


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