Page 103 - Barbecue Chicken Made Easy

We like to put a pan under the bird with potatoes or veggies. The drippings take them to another planet. Read the recipe below for details on how to do this.
Half chicken
As we said before, the problem with spatchcocking is that the thighs easily tear off when you move the meat around since there is little other than skin holding it to the breasts. Cut the bird in half and it is a lot less floppy and easier to move around. In addition, fat drains easily through the cut surfaces. Besides, half a chicken is closer to a single serving.
Chicken Parts
Remember, these are animals, not widgets, and they are unpredictable. We think cutting the bird into pieces gives you the best chance of cooking all pieces perfectly. If you cut the bird into parts you can use your trusty instant read thermometer and monitor doneness for each and every part and move them closer or further from the heat as needed. You will be surprised at how two identical legs will cook at different rates!