How to Grill Spatchcock Chicken on a Gas Grill: Juicy, Crispy, and Ready in No Time!

Are you sick of chicken that’s dry and not cooked all the way through? I knew you did. I used to grill whole chickens that were either undercooked or as dry as cardboard for years until I learned about spatchcocking. I will share everything I have learned about how to grill spatchcock chicken on a gas grill today. This method has changed the way I grill in my backyard.

Trust me, once you try this method you’ll never go back to traditional whole chicken grilling. The results are juicier more evenly cooked, and ready in much less time. Plus, you’ll look like a pro when you serve this beautifully cooked bird to your friends and family!

What is Spatchcock Chicken?

Before we start grilling, let’s talk about what “spatchcocking” really means. Spatchcocking, which is also known as butterflying, is the process of taking a whole chicken apart and flattening it out. This simple technique transforms how the chicken cooks by:

• Creating an even thickness throughout the bird
• Maximizing surface area exposure to heat
• Reducing cooking time by about 30%
• Allowing more skin to crisp up during cooking
• Making it easier for seasonings to penetrate the meat

The word might sound fancy but the technique is straightforward and delivers amazing results every time.

Benefits of Grilling a Spatchcocked Chicken

I wasn’t kidding when I said this technique is a game-changer Here’s why

• Even cooking: No more dried-out breasts and undercooked thighs! When flattened, all parts of the chicken cook at a similar rate.
• Faster cooking time: A spatchcocked chicken cooks in about 30-40% less time than a whole bird.
• Crispier skin: More surface area means more crispy, delicious skin.
• Better flavor absorption: Seasonings and marinades penetrate the meat more effectively.
• Easier carving: The flattened shape makes it much simpler to portion and serve.

What You’ll Need

Tools:

• Sharp kitchen shears or poultry shears
• Cutting board (preferably with a groove to catch juices)
• Paper towels
• Basting brush
• Meat thermometer (absolutely essential!)
• Gas grill
• Tongs
• Large platter for serving

Ingredients:

• 1 whole chicken (3.5-5 pounds)
• 2-3 tablespoons olive oil
• Salt and pepper
• Your favorite poultry seasoning or rub
• Optional: lemon wedges, fresh herbs for garnish

Step-by-Step Instructions

1. Preparing the Chicken

1. Remove the chicken from packaging and pat it dry with paper towels. This helps the skin crisp up during cooking.

2. Spatchcock the chicken:

   • Place the chicken breast-side down on your cutting board
   • Using sharp kitchen shears, cut along both sides of the backbone
   • Remove the backbone completely (save it for making stock!)
   • Flip the chicken over and press firmly on the breastbone until you hear a crack and the chicken lays flat
   • Tuck the wing tips behind the breasts to prevent burning

3. Season the chicken:

   • Lightly spray or brush the chicken with olive oil or cooking spray
   • Season generously with salt, pepper, and your favorite poultry rub
   • For extra flavor, gently lift the skin and add seasonings directly to the meat
   • Allow the chicken to sit with seasonings for at least 15 minutes (or up to overnight in the refrigerator for maximum flavor)

2. Setting Up Your Gas Grill

Creating the right cooking environment on your gas grill is crucial for perfect results:

1. Clean your grill grates thoroughly to prevent sticking.

2. Set up a two-zone heating area:

   • Turn one side of your grill to medium heat (about 375-400°F)
   • Leave the other side off or on very low heat
   • This creates direct and indirect cooking zones

3. Preheat your grill for 10-15 minutes with the lid closed.

3. Grilling the Chicken

Now for the main event – grilling your spatchcocked chicken to perfection:

1. Place the chicken on the grill:

   • Start with skin side up on the indirect heat zone (the cooler side)
   • Close the lid and let it cook for about 30-35 minutes

2. Check the temperature using your meat thermometer – insert it into the thickest part of the thigh (without touching bone).

3. Turn the chicken over so that the skin is facing down. For the last 5 to 10 minutes, move it to the direct heat zone to make the skin crisp.

4. Watch carefully during this final stage to prevent flare-ups or burning.

5. Cook until the internal temperature reaches 165°F in the thickest part of both the breast and thigh.

4. Resting and Serving

1. Remove the chicken from the grill once it reaches the proper temperature.

2. Let it rest for 10 minutes on a cutting board or platter. This crucial step allows juices to redistribute throughout the meat.

3. Carve the chicken into sections – wings, legs, thighs, and slice the breast meat into medallions.

4. Pour any collected juices over the meat for extra flavor.

5. Garnish with fresh herbs or lemon wedges if desired.

Pro Tips for Perfect Spatchcock Chicken

After grilling countless spatchcocked chickens, I’ve learned a few tricks that make a big difference:

• For extra flavor, brine or inject: To make your chicken extra juicy, brine it before grilling or use an injectable marinade.

• Use a smoke tube: If you want that smoky flavor without using a smoker, add a smoke tube filled with wood pellets to your gas grill. Apple wood works great with chicken!

• Don’t skip the thermometer: Visual cues can be misleading with chicken. Always verify doneness with a reliable meat thermometer.

• Keep the lid closed: Opening the grill too frequently lets heat escape and increases cooking time.

• Be patient with the skin: The skin needs time to render fat and crisp up. Don’t rush this process.

• Adjust for chicken size: Cooking times will vary based on the size of your chicken. A 3.5-pound bird will cook faster than a 5-pound one.

Troubleshooting Common Issues

Even with this foolproof method, things can sometimes go wrong. Here’s how to fix common problems:

Skin Not Crispy Enough

• Make sure the chicken is thoroughly dried before seasoning
• Finish cooking with 5-10 minutes on direct heat
• Brush with a little oil before the final crisping stage

Chicken Cooking Unevenly

• Ensure your chicken is truly flattened by pressing firmly on the breastbone
• Rotate the chicken halfway through cooking if your grill has hot spots

Flare-Ups During Cooking

• Move the chicken to the indirect heat zone immediately
• Lower the heat on your grill
• Keep a spray bottle with water handy to tame flames

Delicious Side Dishes to Serve with Spatchcock Chicken

A perfectly grilled spatchcock chicken deserves equally tasty sides. Here are some of my favorites:

• Grilled vegetables: Asparagus, zucchini, bell peppers
• Potato salad: Traditional or with a vinaigrette dressing
• Corn on the cob: Grilled alongside the chicken
• Fresh green salad: To balance the richness of the chicken
• Crusty bread: Perfect for soaking up those delicious chicken juices

Final Thoughts

Grilling a spatchcock chicken on a gas grill is one of those techniques that makes you feel like a true backyard BBQ master. It combines the convenience of gas grilling with results that rival any restaurant’s rotisserie chicken.

The beauty of this method is its versatility – you can change up the seasonings each time for endless flavor variations. From classic herbs and lemon to spicy cajun rubs or even Asian-inspired marinades, a spatchcocked chicken makes the perfect canvas for your culinary creativity.

So fire up that gas grill, grab your kitchen shears, and get ready to impress everyone with the juiciest, crispiest chicken they’ve ever tasted. Trust me, this method will become your new go-to for weeknight dinners and weekend cookouts alike!

FAQ

Q: How long does it take to grill a spatchcock chicken?
A: On a gas grill at 375-400°F, a 4-pound spatchcocked chicken typically takes 40-50 minutes to reach the safe internal temperature of 165°F.

Q: Can I prepare the chicken ahead of time?
A: Absolutely! You can spatchcock and season the chicken up to 24 hours in advance. Keep it refrigerated and bring to room temperature for about 30 minutes before grilling.

Q: What’s the best way to check if the chicken is done?
A: Always use a meat thermometer inserted into the thickest part of both the breast and thigh. The chicken is safe to eat when it reaches 165°F in all parts.

Q: Can I use this same technique on a charcoal grill?
A: Yes! The spatchcocking method works great on charcoal grills too. Just set up a similar two-zone fire with direct and indirect heat areas.

Q: What should I do with the backbone I removed?
A: Don’t throw it away! Save backbones in your freezer to make homemade chicken stock or broth.