The Ultimate Guide to Grilling Spatchcocked Chicken: Juicy, Crispy, and Fast!

Hey grill fans! I’m so excited to tell you about my favorite way to cook chicken on the grill: the spatchcocked method! If you’ve been having trouble with dry, unevenly cooked chicken on your grill, this method will make all the difference.

I still remember the first time I tried spatchcocking a chicken. I was honestly pretty intimidated by the whole “cutting out the backbone” thing but after that first juicy perfectly grilled bird came off my grill, I was hooked for life! Now it’s my go-to method whenever I want to impress friends at a cookout.

What is Spatchcocking Anyway?

So what the heck is spatchcocking? Simply put, spatchcocking (also called butterflying) is when you remove the backbone of a chicken so it can lay completely flat during cooking. This might sound complicated, but I promise it’s way easier than it sounds!

The benefits are HUGE:

• Even cooking: No more overcooked breast meat while waiting for the thighs to finish
• Faster cooking time: A whole chicken in about 45 minutes!
• Maximum crispy skin: More surface area exposed means more delicious crispy goodness
• Better flavor absorption: Seasonings and smoke can reach more of the chicken

What You’ll Need

Before we dive into the how-to, let’s make sure you’ve got all your supplies ready:

• 1 whole chicken (2-3 pounds works great)
• Sharp kitchen shears (seriously, don’t skip on this – dull scissors = frustration)
• Cutting board (preferably with a groove to catch juices)
• Olive oil or high-heat cooking oil
• Your favorite chicken seasoning or rub
• Meat thermometer (absolute must for perfect doneness)
• Grill (charcoal or gas both work great)

How to Spatchcock a Chicken: Step-by-Step

I know cutting up a chicken can seem daunting if you’ve never done it before, but follow these steps and you’ll be a pro in no time!

Step 1: Prep Your Chicken

Take your whole chicken out of the package and remove any giblets from the cavity. Pat it dry thoroughly with paper towels – this is super important for crispy skin later!

Step 2: Position the Bird

Place the chicken breast-side down on your cutting board with the legs facing toward you. This position gives you the best access to the backbone.

Step 3: Cut Out the Backbone

Put those sharp kitchen shears to use! Begin at the tail end and cut along one side of the backbone, being as close to it as possible. Do the same thing on the other side until the backbone is gone.

Pro tip: Don’t throw that backbone away! Save it to make amazing chicken stock later.

Step 4: Flatten the Chicken

Flip the chicken over so it’s breast-side up. Now, press down hard on the breastbone with the heel of your hand until you hear a crack. This cuts through the breastbone and lets the chicken lie flat.

Step 5: Tuck the Wings

Tuck the wing tips behind the shoulder joint so they don’t burn during grilling. This also makes your chicken look neater.

Voilà! You’ve successfully spatchcocked a chicken! That wasn’t so bad, was it?

Seasoning Your Spatchcocked Chicken

Now for the fun part – adding flavor! There are literally endless ways to season your spatchcock chicken, but here’s my go-to seasoning mix that never disappoints:

• 2 tbsp salt
• 2 tbsp garlic powder
• 1 tbsp ground pepper
• 2 tbsp smoked paprika
• 2 tsp chipotle powder
• 1 tsp chili powder

Mix all these seasonings together and coat BOTH sides of your chicken. I like to add a little olive oil to the chicken first to help the seasoning stick better.

The Secret to Amazing Flavor: Season Early!

Season your chicken at least an hour before grilling, but preferably the night before. This one tip makes a HUGE difference. So, the salt has time to get into the meat and do its magic. For the best flavor, I spatchcock and season my chicken the night before and then put it in the fridge overnight.

Setting Up Your Grill for Spatchcock Chicken Success

Whether you’re using a gas grill or charcoal, the setup is basically the same. You want to create two distinct heat zones:

Two-Zone Grilling Setup

1. Hot zone: One side of your grill should be set to high direct heat
2. Cool zone: The other side should be low indirect heat

For a gas grill, this means turning half your burners to high and leaving the others off or on very low.

For a charcoal grill, pile all your lit coals on one side of the grill, leaving the other side empty.

The Perfect Grilling Method for Spatchcocked Chicken

Alright, let’s get grilling! Here’s my foolproof method:

1. Preheat your grill to around 350°F with your two-zone setup.

2. Oil your grates well to prevent sticking. I use a paper towel dipped in high-heat oil and grab it with tongs to safely oil the grates.

3. Start with a quick sear: Place your chicken skin-side down on the hot zone for just 2-3 minutes. This helps get those beautiful grill marks and starts crisping the skin.

4. Move to indirect heat: Here’s the key move – flip the chicken so it’s now bone-side down and move it to the cooler side of the grill.

5. Close the lid and be patient: With the lid closed, your grill becomes like an oven. Let the chicken cook on the indirect heat for about 40-45 minutes.

6. Use that thermometer!: This is where your meat thermometer becomes your best friend. You’re looking for:

   • 160°F in the breast (it’ll rise to 165°F while resting)
   • 170-180°F in the thighs

7. Rest before cutting: Once your chicken reaches the right temps, take it off the grill and let it rest for at least 10 minutes before cutting into it. Trust me, this makes a HUGE difference in juiciness!

Troubleshooting Common Spatchcock Grilling Issues

Problem: Skin Not Crispy Enough

Solution: Make sure your chicken is really dry before seasoning, and don’t use rubs with too much sugar, which can burn before the skin gets crispy.

Problem: Chicken Cooking Unevenly

Solution: Make sure you’ve really flattened the chicken well. Sometimes you need to make a few small cuts in the thickest parts of the breast to help it cook more evenly.

Problem: Flare-Ups During Grilling

Solution: Keep the chicken primarily on the indirect heat side. If you get flare-ups, move the chicken away from them immediately until they die down.

Delicious Serving Ideas for Your Grilled Spatchcock Chicken

Once your beautiful bird is rested and ready, you’ve got options! You can:

1. Carve it into pieces (breasts, thighs, legs, wings) for traditional serving
2. Slice across the entire chicken for cool presentation
3. Shred it for tacos, sandwiches, or salads

My favorite way to serve it is with a squeeze of fresh lemon juice over the top, along with some grilled veggies and maybe a nice herby sauce on the side.

Why I’ll Never Go Back to Regular Grilled Chicken

Since mastering the spatchcock method, I honestly can’t imagine going back to grilling whole chickens the traditional way. The spatchcock method is just superior in every way:

• It cooks in nearly half the time
• The meat is juicier throughout
• The skin gets WAY crispier
• It looks super impressive when you serve it

One last tip – if you’re cooking for a crowd, you can easily do two spatchcocked chickens at once on a standard-sized grill. Just make sure you’ve got enough indirect cooking space!

Final Thoughts

Grilling a spatchcocked chicken might seem like a fancy chef technique, but it’s actually one of the most practical, foolproof ways to grill a whole chicken. The first time might take you a little longer as you get comfortable with the cutting process, but I promise it gets easier every time.

Give this method a try this weekend, and I bet you’ll be texting your friends about your amazing chicken success! And remember, practice makes perfect – the more birds you spatchcock, the more confident you’ll become.

Happy grilling, y’all!

P.S. – If you try this technique, drop me a comment below with how it turned out! I’d love to hear about your spatchcock adventures.