Spatchcock Chicken

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Spatchcock Chicken gives you the most flavorful, juicy chicken with a crispy skin, but in a fraction of the normal cooking time. We’re giving you step-by-step instructions so you can spit chicken like a pro!

If spatchcocking is a new term to you, fear not! This is a fairly easy way to prepare a whole chicken and cuts cooking time considerably! Roasting a whole chicken is always our favorite dinner, but it feels like it takes forever to cook and we don’t always set aside time. Spatchcock chicken still gives you an amazing crispy skin and juicy meat, but this method cooks the chicken more evenly. Trust us and keep at it, because you’ll be spitting like a pro in no time!

Why chicken wings?

Spatchcocking chicken is a method of cutting poultry to remove the spine, allowing it to lie flat for cooking. This lay-flat method allows for more even cooking and reduces cooking time for a whole chicken by about 25%. The spatchcock method can be used for roasting poultry in the oven or cooking it on a grill or smoker.

Kitchen scissors:

This recipe calls for a pair of sharp kitchen shears to cut away the backbone of the chicken. If you don’t have a pair of kitchen shears, you can always use a serrated knife, although it’s harder and you should be very careful.

Vegetables with Chicken Breast:

Vegetables are completely optional, and you can always cook your own chicken. However, we love one pot cooking! It saves us from messing up another griddle or roasting pan, so we highly recommend you take it easy and put some veggies in there!

When is the chicken ready?

The thickest part of the chicken needs to be cooked to an internal temperature of 165 degrees Fahrenheit. To ensure safe cooking without overcooking, we highly recommend using a digital meat thermometer.

Spatchcock chicken with carrots and potatoes on a griddle.

Grilling and Smoking Instructions:

barbecue: Preheat a gas or charcoal grill to 350°F. Once the grill is up to temperature, adjust the heat source to create an indirect heat source for cooking. For gas, turn off the burner on the side of the grill where you have the chicken and use the other burner to maintain the heat. For gas, move the charcoal to one side to provide heat and allow cooking to occur on the other side of the grill. Place the chicken breast side up on the indirect heat surface of the grill. Cover and cook until the chicken reaches an internal temperature of 165°F, about 1 hour. For extra crispy skin, flip the chicken over and cook breast side down over direct heat for 3 to 5 minutes to crisp up.

smokes: Preheat the smoker to 225 degrees Fahrenheit. Place the chicken breast side up in the smoker. Cover and smoke until the internal temperature reaches 165°F, about 2 to 2 1/2 hours, depending on the size of the chicken.

Storage and Reheating Instructions:

Store leftover chicken nuggets in an airtight container in the refrigerator for up to 5 days. Reheat in an oven preheated to 350°F until heated through, or in the microwave in 30-second increments until heated through.

Does it need to be marinated?

We love the way this buttermilk brine tenderizes meat, and we know you will too. Well worth the extra time to marinate! But, you can always skip the marinade and season your chicken with your favorite or our favorite rub. See below for other recipes using a whole chicken.

If you liked this recipe, you might be interested in these other delicious chicken recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Top view of grilled chicken on a griddle.

Spatchcock Chicken gives you the most flavorful, juicy chicken with a crispy skin, but in a fraction of the normal cooking time. We’re giving you step-by-step instructions so you can spit chicken like a pro!

Preparation time 10 minute

cooking time 1 Hour 10 minute

total time 1 Hour 20 minute

raw material

  • 1 all chicken (3-4 lbs)

buttermilk brine

  • 4 cup cheese
  • 2 tablespoon kosher salt
  • 1 tablespoon Black pepper
  • 1 tablespoon Garlic or garlic powder

roasted vegetables

  • 2 pound red potatoes 1 inch block
  • 2 pound radish 1 inch block
  • 1 yellow onion 1 inch block
  • 1 teaspoon kosher salt
  • 1 teaspoon Black pepper
  • drizzle olive oil

instruct

how to beat chicken

  • Using a clean surface, place the bird breast down and identify the spine.

  • Using kitchen shears, cut the sides of the spine until completely removed. Discard the spine.

  • Flip the bird over and spin out the legs. Press firmly on the center of the breastbone. This will help the bird lie flatter.

  • Add the spatchcock bird to the buttermilk brine, cover, and refrigerate for at least 4 hours, or overnight.

  • Preheat oven to 400°F. Remove bird from brine and discard brine.

  • Place bird, breast side up, on a parchment-lined baking sheet. Tuck the wings in, making sure they don’t stand up and burn.

  • Add vegetables around chicken, drizzle with a little olive oil, and season vegetables with salt and pepper.

  • Roast in a 400 degree oven until the bird’s internal temperature reaches 165 degrees, about an hour. Actual cooking time depends on the size of the chicken. Use a meat thermometer for accuracy.

  • Let the chicken rest for 10 to 20 minutes before slicing.

buttermilk brine

  • Use a large container that can submerge a whole chicken in the liquid. In a container, whisk together the buttermilk, kosher salt, pepper, and diced garlic. Stir to combine.

notes

barbecue: Preheat a gas or charcoal grill to 350°F. Once the grill is up to temperature, adjust the heat source to create an indirect heat source for cooking. Place the chicken breast side up on the indirect heat surface of the grill. Cover and cook until the chicken reaches an internal temperature of 165°F, about 1 hour. For extra crispy skin, flip the chicken over and cook breast side down over direct heat for 3 to 5 minutes to crisp up. smokes: Preheat the smoker to 225 degrees Fahrenheit. Place the chicken breast side up in the smoker. Cover and smoke until the internal temperature reaches 165°F, about 2 to 2 1/2 hours, depending on the size of the chicken.

Calories: 156kcal | carbohydrate: 13G | protein: 8G | fat: 8G | Saturated fat: 5G | cholesterol: 27mg | sodium: 3741mg | Potassium: 353mg | fiber: 1G | sugar: 12G | Vitamin A: 405unit | Vitamin C: 1mg | calcium: 288mg | iron: 1mg

chicken