Spatchcocked Whole Chicken (3.5–4 lb) · grill

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STAGE 1 / 2

Cook

55:00

Pull at internal temp

165°F breast / 175°F thigh (USDA safe minimum for all poultry parts)

Doneness cue

Skin is bronzed and taut across the breast, thigh joint wiggles loose with no drag, and juices from a probed thigh run clear-yellow with no pink tint.

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