Spatchcock chicken - hot and fast this time

[sabireley]

The last time the chicken turned out great except for the skin.  This time I dry brined with season salt for 8 hours.
175 for 45 mins to get some smoke flavor from 2oz cherry.
325 until until 175 in the breast.  This was definitely much better.
The skin was good and the meat moist. 

 

[old sarge]

That does look tasty and crispy.  Nicely done!

 

[DrNoci]

The last time the chicken turned out great except for the skin. This time I dry brined with season salt for 8 hours.
175 for 45 mins to get some smoke flavor from 2oz cherry.
325 until until 175 in the breast. This was definitely much better.
The skin was good and the meat moist.

Any idea on total cook time using this method?

 

[old sarge]

2 year old post. Probably looking at 2 to 2 1/2 hours. You can send a PM to the OP if you like.

 

[DrNoci]

Just finished a 3 hour cook with this approach. Only difference was I dry brined the chicken for 24 hours and added a butter, rosemary, thyme herb butter under the skin. Fantastic! Juice was shooting out of the breast as I sliced it even though I was concerned about the 175 finish temp. Highly recommended this approach.