Spatcocked Chicken

BBQ (Christines) on low all three burners, cook for 1 - 1.25 hours.

Align chicken so legs are over hotter spots, back, and breasts are at front.

Will smoke, but should not be burning or have flames visible. If it does, shift chicken so that flare ups don’t happen. Temperature should be ~350-400F/204C Use thermometer to check. Check infrequently to maintain heat.

Smoke will cause light browning of skin to give it a nice colour, will need to cook on hight to crisp it up.