Have you ever made spatchcock chicken on the grill? It comes out moist, juicy, and evenly cooked every single time — and in record time, too! I make mine with a salty, spicy dry rub made with common spices you already have at home.
This is my step-by-step guide for how to spatchcock chicken for roasting, grilling, or smoking, complete with a how-to video. With only 40 minutes of active cooking time, it’s the fastest way to cook a whole chicken.
Spatchcock chicken is totally flattened by removing the backbone and slicing through the sternum and cartilage for even, thorough cooking with any method. I use this same trick when I prepare tangy Hawaiian chicken. It’s so easy, you’ll have a perfectly spatchcocked bird on the first try!.
The result is plump, juicy, and mouthwateringly tender meat with minimal effort. The spicy, savory spice rub is made with common spices like cumin, paprika, and celery salt. If you don’t have those spices, I’m sure you can find something else that will work just as well!
I’ll usually shred the meat for tostadas, throw it onto fries with some gravy for poutine, make some chicken and dumpling soup, or just slice and serve with a few of my favorite sides.
Are you sick of grilling chicken that falls apart? I’ve been there, looking down at a bird that’s burned on the outside but still raw near the bone. Even though it’s annoying, I’ve finally figured out that spatchcocking is the secret technique that has completely changed how I cook on the BBQ.
Spatchcocking (also called butterflying) might sound fancy, but it’s actually a simple method that’ll help you achieve perfectly juicy meat with deliciously crispy skin every single time. By removing the backbone and flattening the chicken, you create a more even thickness that cooks uniformly on the grill.
In this guide I’m gonna share everything I’ve learned about how to BBQ spatchcock chicken right. From prepping the bird to serving it up with style I’ve got you covered with all the tips and tricks you need for BBQ success!
Why Spatchcock Your Chicken for BBQ?
Before we dive into the how-to let’s talk about WHY this technique rocks
- Even Cooking: No more dry breast meat while waiting for the thighs to cook through
- Faster Cooking Time: Reduces grilling time by about 30% compared to a whole chicken
- Crispier Skin: More surface area exposed to heat means more delicious crispy skin
- Better Flavor Absorption: Marinades and rubs penetrate more effectively
- Impressive Presentation: Looks fancy but is actually super simple!
When I first tried this method, I was shocked at how much better my chicken turned out. The meat was juicy all the way through, and the skin had this amazing crackly texture that my family couldn’t stop raving about.
Tools You’ll Need for Success
Before you start, gather these essential tools:
- Sharp Kitchen Shears: Makes removing the backbone much easier
- Cutting Board: Preferably with a channel to catch juices
- Meat Thermometer: Critical for ensuring perfect doneness
- Grill: Charcoal, gas, or pellet – all work great!
- Tongs: For flipping and moving the chicken
- Paper Towels: For patting the chicken dry
It took me a long time to learn that dull scissors make the job much harder. If you can, buy some good kitchen shears. They’ll make the spatchcocking process so much easier!.
Preparing Your Spatchcock Chicken
Step 1: Choose the Right Bird
Start with a quality chicken, ideally between 3.5-4.5 pounds. I find that free-range or organic chickens tend to have better flavor, but use what fits your budget.
Step 2: Spatchcock the Chicken
Here’s how to spatchcock properly:
- Place the chicken breast-side down on your cutting board
- Using kitchen shears, cut along both sides of the backbone from tail to neck
- Remove the backbone (save it for stock!)
- Flip the chicken over, breast-side up
- Press firmly on the breastbone until you hear a crack – this flattens the bird
- Tuck wing tips behind the breasts to prevent burning
I was afraid I would break bones the first time I did this, but it’s pretty simple once you get the hang of it. Just be confident with your cuts!.
Step 3: Dry Brine for Extra Juiciness (Optional but Recommended)
For next-level flavor and moisture:
- Pat the chicken completely dry with paper towels
- Season generously with salt (about 1 teaspoon kosher salt per pound)
- Place on a wire rack over a baking sheet
- Refrigerate uncovered for 12-24 hours
This step isn’t required, but man, does it make a difference! The dry brining brings water to the surface, where it dissolves the salt and goes back into the meat to season it all the way through. Plus, letting the skin dry naturally in the fridge helps get that super-crispy skin we want.
Step 4: Season Your Chicken
When it’s time to grill, apply your favorite rub or seasoning. Here are some winning combinations:
Classic BBQ Rub:
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne (optional for heat)
Herb Lover’s Mix:
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary
- 4 cloves garlic, minced
- Zest of 1 lemon
- Salt and pepper to taste
I like to really get in there with my hands and massage the seasonings under the skin too – this makes a huge difference in flavor!
Setting Up Your Grill for Perfect Results
The key to perfectly BBQed spatchcock chicken is using a two-zone fire setup:
For Charcoal Grills:
- Light your charcoal and wait until coals are ashy white
- Pile all coals on one side of the grill
- Leave the other side empty
- Add wood chunks (apple or cherry work great) for smoky flavor
For Gas Grills:
- Turn on burners on one side to medium-high
- Leave the other side’s burners off
- Use a smoker box with wood chips if you want that smoky flavor
You want your grill temperature to be around 325-350°F. I always keep a thermometer handy to monitor this, cuz temperatures that are too high will burn the skin before the meat is cooked.
Grilling Your Spatchcock Chicken
Now for the main event! Here’s my step-by-step process:
Step 1: Initial Cooking (Indirect Heat)
- Place the chicken skin-side up on the cooler side of the grill
- Close the lid
- Let it cook for about 30-45 minutes
- Check internal temperature occasionally
Step 2: Crisp the Skin (Direct Heat)
- Once the breast meat reaches about 150°F, move the chicken to the hot side
- Place skin-side down for 3-5 minutes
- Watch carefully for flare-ups!
- Move back to indirect heat if needed to avoid burning
Step 3: Check for Doneness
The chicken is done when:
- Breast meat reaches 165°F
- Thigh meat reaches 175°F
- Juices run clear when pierced
This usually takes about 45-60 minutes total, which is way faster than cooking a whole chicken!
Pro Tips for BBQ Spatchcock Chicken Success
Through lots of trial and error, I’ve picked up these game-changing tips:
- Spray Bottle Trick: Keep a spray bottle with water handy to tame flare-ups
- Basting Option: For extra flavor, baste with BBQ sauce during the last 5-10 minutes
- Temperature Control: If skin browns too quickly, move to indirect heat and tent loosely with foil
- Rest Period: Let the chicken rest for 10-15 minutes before carving for juicier meat
- Listen to Your Chicken: If it’s sputtering or flaring up too much, it’s telling you the heat’s too high!
One mistake I made early on was not letting the chicken rest after cooking. Trust me, those extra 10 minutes make a huge difference in juice retention!
Carving and Serving Your Masterpiece
After resting, it’s time to carve:
- Remove the legs/thighs by cutting through the joints
- Separate thighs from drumsticks if desired
- Cut each breast half away from the breastbone
- Slice the breast meat against the grain for tenderness
I like to serve my spatchcock chicken with classic BBQ sides like:
- Grilled corn on the cob
- Coleslaw
- Mac and cheese
- Baked beans
- Cornbread
The beautiful thing about spatchcock chicken is it looks impressive on a platter, making it perfect for both family dinners and entertaining guests.
Troubleshooting Common Issues
Even with practice, things don’t always go perfectly. Here are solutions to common problems:
Problem: Skin Burning Before Chicken is Cooked
Solution: Stick to indirect heat for longer, and only finish with direct heat. If it’s still burning, your grill is probably too hot.
Problem: Chicken Taking Too Long to Cook
Solution: Make sure you’ve truly flattened the bird by pressing firmly on the breastbone. Also check that your grill is maintaining temperature.
Problem: Uneven Cooking
Solution: Rotate the chicken halfway through cooking if your grill has hot spots.
Problem: Dry Meat
Solution: Use the dry brining method and don’t overcook! A good meat thermometer is your best friend.
Frequently Asked Questions
Q: Can I use this method for other poultry?
A: Absolutely! Turkey, Cornish hens, and duck all work great spatchcocked, just adjust cooking times based on weight.
Q: How do I store leftover spatchcock chicken?
A: Refrigerate in an airtight container for up to 4 days. The leftovers make amazing sandwiches, salads, and tacos!
Q: Is it better to marinate or dry brine?
A: Both have benefits! Dry brining improves texture and seasoning, while marinades add flavor. If using a marinade, limit it to 4-6 hours to avoid mushy texture.
Q: Can I spatchcock a frozen chicken?
A: No, always thaw completely first. Trying to cut through frozen bones is dangerous and can damage your kitchen shears.
Q: What wood chips work best for smoking chicken?
A: Fruit woods like apple and cherry offer mild, sweet smoke that complements chicken perfectly. Hickory works too but use less as it’s stronger.
The Bottom Line
Learning how to BBQ spatchcock chicken right has been a total game-changer for my outdoor cooking. This simple technique delivers restaurant-quality results with minimal effort – juicy meat, crispy skin, and faster cooking times.
The first time might seem a bit intimidating, but I promise it gets easier with practice. Soon you’ll be spatchcocking chickens like a pro and wondering why you ever cooked them any other way!
Give this method a try at your next BBQ, and prepare for the compliments to roll in. Your friends and family won’t believe you made something so delicious in your own backyard!
What’s your favorite seasoning for grilled chicken? I’d love to hear about your spatchcock successes in the comments below!
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Whole Chicken—I usually carve up a 4-pound whole chicken, but this method and recipe can be used on any kind of chicken.
- Black Pepper
- Sweet Paprika: Sweet paprika doesn’t have any heat and has a milder, fruitier flavor than smoked paprika.
- Garlic Powder – Substitute with granulated garlic or garlic flakes. If you use garlic salt, leave out the extra salt in this recipe.
- Celery salt is a grassy, savory salt made from crushed celery seed. To make your own, mix ground celery seeds and salt together in equal parts!
- Cumin Coriander smells like lemons and flowers, while cumin is warmer and more earthy. They can be switched out for each other, and ground caraway seeds or curry powder can be used instead of either one in a pinch.
- Sauce of Your Choice—Baste the spatchcock chicken with your favorite grilling sauce to keep it moist. I use my own Alabama white sauce in this recipe!.
How to Grill Spatchcock Chicken with Indirect Heat Method
They set up two zones. One zone gets hot from direct heat, and the other zone gets warm from indirect heat. With half of the burners on, one half of the grill should have flames and hot heat, while the other half should have little to no heat, either on low or not at all.
With a Gas Grill: Create a “2 Zone” set up in one of two ways. You can light half of the grill and put the meat on the side that isn’t lit until it reaches the right temperature. Alternatively, you can light both sides of a grill while leaving the center unlit, placing the meat in the center where the temperature is lowest (what I do on my Weber Genesis).
With a Charcoal BBQ or Smoker: Light the charcoal. Similar to the directions above, move the charcoal either to one side of the grill or to both sides while making a space in the center that is unlit. Place the meat where it is not above any lit charcoal. Use a drip pan below the meat.
