My first time spatchcooking a chicken. Charcoal and maple. Is it supposed to look like a facehugger? I feel like it’s gonna leap off the grill and implant me with a xenomorph…
Olive oil, paprika, garlic powder, onion powder, black pepper, and Tony Chachere's original Creole seasoning.
Cooking around 375-400. Will update when finished, if it doesn't leap off the grill onto my face.
by OmniWizardTigerBlood
5 Comments
Starbud255
That looks awesome!!! Good job, you’ll love it, it’s so tasty when we do it
nickyboyswag22
Honestly I prefer spatchcock over whole chicken unless it’s a proper rotisserie. Pollo al carbon is fuego cooked this way
AwarenessGreat282
I always cook chicken this way. It just comes out so evenly cooked.
simplsurvival
I wonder if that’s where they got the inspiration for it 🤔
bmanjayhawk
All that matters is how it tastes! I love doing yard bird that way!
5 Comments
That looks awesome!!! Good job, you’ll love it, it’s so tasty when we do it
Honestly I prefer spatchcock over whole chicken unless it’s a proper rotisserie. Pollo al carbon is fuego cooked this way
I always cook chicken this way. It just comes out so evenly cooked.
I wonder if that’s where they got the inspiration for it 🤔
All that matters is how it tastes! I love doing yard bird that way!