Spatchcock chicken on rotisserie

[Crambone1812]

I have been doing a lot of spatchcock chicken on the rotisserie lately on the weber kettle. Works great - thighs and legs cooked perfectly without the breast drying out. This one was dry brined for a couple of day with thyme and bay leaf, and smoked with grape wood.

 

[JLeonard]

Looks good.
Jim

 

[Wurstmeister]

Welcome to the Forum. Very nice coloring across the bird.
John

 

[robrpb]

Looks good. I have cooked several rotisserie chickens. I smoked a spatchcok chicken yesterday. I will have to try a spatchcocked rotisserie chicken the next time.

Rob

 

[jcam222]

Welcome! The color on that chicken is money!

 

[DRKsmoking]

spatchcock chicken on the rotisserie

Great looking chicken, nice way to cook
Welcome to the Forum
David

 

[Brokenhandle]

Welcome from Iowa! That bird looks beautiful!

Ryan

 

[tropics]

Looks good I did a Turkey a few weeks ago
Richie

 

[Bearcarver]

Looks Great Cram!! Nice Color!
Nice Job!
Welcome to SMF.
Like.

Bear

 

[SmokinAl]

We do a lot of chickens on the roti, but I never thought to do one spatchcocked. Gonna give it a try next time.
Al

 

[Crambone1812]

We do a lot of chickens on the roti, but I never thought to do one spatchcocked. Gonna give it a try next time.
Al

I like it - you get more crispy skin. The skin on the thighs and body that get covered when you truss it up normally get expose and crisped up. Found the idea here: https://tasteofartisan.com/rotisserie-chicken/

I like your ribs recipe - I;m like you - I don't want them to fall off the bone -I like bit of snap. The roti works well for this too - and cook faster - under 3 hours at about 300. Maybe i'll try leaving the membrane on!!

 

[Crambone1812]

Looks good. I have cooked several rotisserie chickens. I smoked a spatchcok chicken yesterday. I will have to try a spatchcocked rotisserie chicken the next time.

Rob

You get more crispy skin! Got the idea here: https://tasteofartisan.com/rotisserie-chicken