Looking through the recipe (latest version), I see it’s made with (only) chicken thighs - dark meat. The spatchcocked chicken will have both dark and white meat, which generally need different times to cook through. So check for doneness (by temperature 165F or 74C; or cut into the meat) in both places, light and dark meat on the whole chicken. You may need or want to take the different parts of the whole bird off the heat at different points.
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The spatchcocked chicken will have both dark and white meat, which generally need different times to cook through.
So check for doneness (by temperature 165F or 74C; or cut into the meat) in both places, light and dark meat on the whole chicken.
You may need or want to take the different parts of the whole bird off the heat at different points.