If you’ve never done it before, cooking a whole chicken might seem hard, but I promise you that it’s one of the easiest ways to prepare a whole bird and still make a delicious meal for your family, a special date night, or any other event (my favorite is a random weeknight roasted chicken).
I’ve coveted and mastered many ways to cook a bird over the last several years both on and off the grill. You can learn more about how to make the best grilled chicken or a homemade rotisserie chicken, but this is one of my favorites because it’s quick, easy, and can be used for so many things.
Why use this method when you can just roast the whole bird? Because the chicken or turkey cooks much faster when it’s laid flat and open. This not only saves you time, but also helps the skin get brown and crisp!.
Use this as a guide to successfully walk you through how to prep a spatchcock or butterflied chicken that can be roasted in the oven or smoked and cooked on a grill.
Spatchcocking, also known as butterflying, is a great technique for grilling chicken perfectly every time By removing the backbone and flattening the chicken, it cooks faster and more evenly on the grill The skin gets crispy and the meat stays nice and juicy. Spatchcocking is easy to do and works great on a gas grill.
What is Spatchcocking?
Spatchcocking is a way to get chicken ready to cook by cutting out the backbone and flattening the bird. Instead of sitting on its legs, the chicken can lie flat on the grill this way.
The benefits of spatchcocking chicken for grilling include
- Cooks faster and more evenly since the meat is in full contact with the grill grates.
- Skin gets crisper.
- Breast meat and thighs cook at the same rate.
- Easier to get an even char.
- Takes up less space on the grill.
- Looks impressive served whole.
How to Spatchcock a Chicken
Spatchcocking a chicken is simple and takes just a few minutes. Here are the steps:
Supplies Needed
- Sharp kitchen shears or heavy duty scissors
- Cutting board
- Towel (optional)
Steps
-
Rinse the chicken under cold water and pat it dry with paper towels.
-
Place the chicken breast side down on a cutting board. Using kitchen shears, cut along one side of the backbone from the tail to the neck.
-
Repeat on the other side to completely remove the backbone, Save it for making stock if desired
-
Flip the chicken over and use your hands to flatten it out, pressing down on the breastbone until it cracks and the chicken lies flat.
-
With the skin side facing up, use a knife to cut through the cartilage on either side of the breastbone to make it as flat as possible.
-
Cover with plastic wrap and pound it with a meat mallet to flatten further if desired.
That’s all there is to it! The chicken is now ready for your favorite marinade or dry rub seasoning.
Grilling a Spatchcock Chicken on a Gas Grill
When you grill a spatchcocked chicken, it cooks faster and gets a nice charred flavor from the grill. Here’s how to do it on a gas grill:
Grilling Tips
-
Use indirect heat by turning off one burner. The chicken will cook gently over the unlit burner without burning.
-
Place it skin side down first to render the fat and get the skin crispy.
-
Flip halfway and move over direct heat to char and caramelize.
-
Put a probe thermometer in the thigh and breast that are the thickest. Remove from grill when it reaches 165°F.
-
Let rest 5-10 minutes before carving. Juices will redistribute making it juicier.
Grilling Step-by-Step
-
Preheat your gas grill on high heat, close the lid, and wait 15 minutes.
-
Clean the grates well and brush with oil to prevent sticking.
-
Turn off one of the burners to create an indirect heat zone.
-
Pat the chicken dry with paper towels and season all over with salt, pepper, and other spices or rubs as desired.
-
Place the chicken skin-side down over indirect heat, close lid, and grill for 25-30 minutes until the skin is browned and crisp.
-
Flip the chicken and move it directly over the flame. Grill 10-15 minutes until nicely charred.
-
Flip again if needed to char on the other side.
-
Move back to indirect heat if it is browning too quickly.
-
Continue grilling until the breasts and thighs reach 165°F on a meat thermometer.
-
Transfer to a platter, tent with foil, and let rest 5-10 minutes before slicing and serving.
Grilling a spatchcocked chicken is that easy! It frees up space on the grill for vegetables or other sides too. Get creative with spice rubs and glazes too. Spatchcocking ensures juicy, flavorful chicken every time on the grill.
Spatchcocking Other Poultry and Birds
While chickens are the most common, you can spatchcock other birds for the grill too:
-
Turkey – Great for grilling a smaller turkey quickly. Go up to 12-15 lbs max.
-
Duck – Remove backbone and flatten. Score skin. Grill indirect to render fat.
-
Goose – Spatchcock and grill indirect for crispy skin.
-
Cornish hens – Quick grilling preparation. Can cook 2-4 at once.
-
Quail – Grill these little birds in about 15 minutes.
Any poultry will benefit from spatchcocking before hitting the grill!
Top 10 Recipes for Grilled Spatchcock Chicken
Here are some of the most popular recipes for grilling a spatchcocked chicken:
-
BBQ Spatchcock Chicken – Slathered in bold barbecue sauce.
-
Jamaican Jerk Spatchcock Chicken – Caribbean inspired spicy rub.
-
Lemon Garlic Spatchcock Chicken – Bursting with bright flavor.
-
Spatchcock Chicken Shawarma – Middle Eastern spices and tzatziki.
-
Tandoori Spatchcock Chicken – Indian yogurt marinade.
-
Spatchcock Chicken with Chimichurri – Herby Argentine sauce.
-
Greek Spatchcock Chicken – Oregano, lemon + olive oil.
-
Spatchcock Chicken Teriyaki – Sweet and sticky.
-
Cajun Spatchcock Chicken – Southern blackened spice blend.
-
Italian Herb Spatchcock Chicken – Rosemary, basil, garlic.
Mix up your usual chicken on the grill with global flavors by spatchcocking first. It locks in moisture and quickly picks up the flavors of any marinade. Spatchcock chicken on the grill anytime!
FAQs About Spatchcocking Chicken
What is the point of spatchcocking a chicken?
Spatchcocking allows the chicken to cook faster and more evenly on the grill. The breast and thigh meat finish at the same time, and you get crispy skin.
Does spatchcocking make chicken juicier?
Yes! By removing the backbone, the chicken can lie flat so all the meat evenly contacts the grill. This allows it to cook faster while keeping moisture locked in.
Can I spatchcock a chicken ahead of time?
Absolutely. Spatchcock up to 24 hours ahead. Keep chilled until ready to grill. The flattened shape makes it easier to coat in marinades too.
Does spatchcocking work for bone-in chicken breasts and legs?
You can spatchcock bone-in parts, but leaving them whole works better. Stick to spatchcocking a whole chicken.
What temperature should I grill a spatchcock chicken to?
Get the thickest part of breast and thigh to 165°F for food safety. Let rest before slicing into it.
Spatchcocking is easy to do and makes for foolproof grilled chicken every time. Try it on your gas grill for chicken that’s juicy, caramelized, and full of flavor in record time!
How do you remove the backbone?
- Start by removing your chicken from any packaging. I like to start by taking out any packets or the neck that is sometimes kept inside the chicken. You can discard or save to make gravy.
- I like to take out the backbone with kitchen shears because I feel like I have more control, but a chef’s knife works just as well.
- Flip the chicken over so it’s breast side down. Cut just on each side of the backbone with your shears or knife. This will cut through the ribs and remove the spine completely.
- You can either throw away the spine or save it and use it for gravy, as I already said.
How do you get a butterflied chicken to lay flat?
People sometimes forget that you need to put the bird’s breast side up again and press down on it to crack the breast bones so it can lay flat for even backing. I usually grab behind the breast bone use my body weight and push down. The chicken will crack slightly and release and lay flat on your baking pan.