Spatchcocked chicken question

[joesfolk]

I have a 5 lb. chicken that I spatchcocked (sorry if the spelling is wrong) and am wondering how long to cook it at what temp. I'm thinking maybe about 1 hr and 15 min at 350. Anyone know for sure?

[jennyema]

That's ballpark but you really, really need a meat thermometer.

[joesfolk]

I ended up putting it in for 45 min at 350 then I broiled it to crisp up the skin for 8 minutes. The thermometer said 170 degrees in the thigh and 150 degres in the breast. It is perfect. I'm so glad I didn't cook it longer.

[CraigC]

Originally Posted by edithculkins

Usually cooking a chicken on a pressure cooker will only take about 20 - 30 minutes depending on the chicken breed you are cooking, this time is enough to cook the chicken right.

I don't think a pressure cooker was used.

[joesfolk]

No. I didn't use the pressure cooker for this dish. I roasted it in the oven. Now I will never roast a whole chicken any other way, It was great.

[CraigC]

Originally Posted by joesfolk

No. I didn't use the pressure cooker for this dish. I roasted it in the oven. Now I will never roast a whole chicken any other way, It was great.

Did you put a brick on top? I like the results when the spatch cocked chicken has the added weight of the brick(s).

[Robo410]

I like 375* when I open it up like that. Sounds like with the broiling you got a good crisp skin.

[Kayelle]

I like to blast mine at 425 degrees and the broiler isn't needed.

[Zhizara]

How long, KL?

[Kayelle]

Originally Posted by Zhizara

How long, KL?

I always rely on my instant read thermometer Z, but at 425 degrees a 5 lb. chicky only takes about 45 minutes. I like to smear a butterflied (I like that word better) chicken on both sides with General Tsao stir fry sauce. It turns out perfectly flavorful and mahogany golden every time.