Thread: Spatchcock chicken advice - bake in oven and finish on BBQ/vice versa?

I spatchcocked a chicken for the first time yesterday. I wanted to try my hand at making a nice piri piri Portuguese chicken. I made a rub with all kinds of spices and it's been in the fridge since yesterday.

I read about grilling such a chicken on the BBQ for a while on indirect heat. However, I don't really wanna waste all that propane. I was wondering if anyone has ever tried either grilling it for 5-10 min or so and then finishing it in the oven or vice versa? I'd appreciate some advice. In my mind, this could work, but I figured I'd check to see if anyone has actually tried it.

I wanted to bake this in the oven anyways on a nice bed of spiced potatoes, carrots, and brussel sprouts. Pretty excited for this one.

My multicultural cut continues...



Cognitive dissonance is a hell of a phenomenon. I went from literally petting my hen outside and stroking her back to breaking the back of a dead hen within 10 minutes of either event.

Sounds like a too much effort moving it from the oven and then on the grill but then I am feeling a little lazy this morning.

Sounds to me like you would be better of baking it in the oven and maybe finishing it off on the grill towards the end.

I love spatchcock chicken and look forward to grilling some this summer.

Originally Posted by tryn2change

Sounds like a too much effort moving it from the oven and then on the grill but then I am feeling a little lazy this morning.

Sounds to me like you would be better of baking it in the oven and maybe finishing it off on the grill towards the end.

I love spatchcock chicken and look forward to grilling some this summer.

That might be the best approach. I was initially thinking of grilling it first for a few min on either side and then finishing it in the oven, but the opposite can work as well. It's pissing rain here today so I may just forego the BBQ route altogether and stick to roasting it in the oven.

No homo?

I just did one yesterday with a herb butter under the skin came out phenomenal.

Method I did that worked amazing was

Preheat oven to 450
Sear it in a cast iron skillet skin side down on the stove over medium high heat for around five minutes to help build a crust
Transfer the pan to the oven and roast until the breast is 165, after that flip it over and cook until the thighs are 170-175

You might have to put foil on it towards the end to prevent the skin from getting too dark

Originally Posted by Doober4

I just did one yesterday with a herb butter under the skin came out phenomenal.

Method I did that worked amazing was

Preheat oven to 450
Sear it in a cast iron skillet skin side down on the stove over medium high heat for around five minutes to help build a crust
Transfer the pan to the oven and roast until the breast is 165, after that flip it over and cook until the thighs are 170-175

You might have to put foil on it towards the end to prevent the skin from getting too dark

Great, this is helpful. I think I might just do a nice sear on the BBQ much like you did in the skillet. Then roast it nice and low.

Because I'm cutting, I decided to not go the butter route, but I'm sure that's super tasty. I marinade all of my chicken in lemon juice and various spices, which I did here too, so I'm hopeful this will turn out really nice.

Thanks for posting this, much appreciated.