Grilling a spatchcock chicken is an ideal way to achieve juicy, evenly cooked meat with crispy skin. The term “spatchcock” refers to the process of butterflying a whole chicken by removing its backbone, which allows it to lie flat for better cooking. If you’ve ever been intimidated by the thought of spatchcocking a chicken, don’t worry—this step-by-step guide, complete with simple ingredients and tools, makes the process foolproof!
Even Cooking
Laying the chicken flat ensures all parts cook at the same rate, so you won’t end up with dry breasts and under cooked thighs.
- Crispy Skin
The flattened chicken exposes more skin to the grill, resulting in irresistible crispness.
2. Faster Grilling
Spatchcocking reduces cooking time, making it perfect for quick yet impressive meals.
Ingredients
- Whole Chicken
(1, 3–4 pounds): Fresh or thawed.
2. Olive Oil
(3 tablespoons): For moisture and to help the seasoning stick.
3. Salt
(1 teaspoon): Enhances the flavour of the chicken.
4. Black Pepper
(1 teaspoon): Adds a touch of spice.
5. Garlic Powder
(1 teaspoon): For a rich, savory kick.
6. Smoked Paprika
(1 teaspoon): Provides a smoky, slightly sweet flavour.
Optional Marinade
Combine 2 tablespoons of lemon juice, 1 tablespoon of honey, and 1 teaspoon of chopped rosemary for extra zest.
Sharp Kitchen Shears or Knife
Essential for removing the backbone.
Cutting Board
Provides a stable surface for preparation.
Grill
Either gas or charcoal works well.
Meat Thermometer
Ensures safe and precise cooking
Instructions
Prepare the Chicken
Place the chicken breast-side down on a cutting board.
Using kitchen shears, cut along both sides of the backbone to remove it.
Flip the chicken over and press down on the breastbone until the chicken lies flat.
Season the Chicken
Drizzle olive oil over both sides of the chicken and rub it in to coat evenly.
Mix the salt, pepper, garlic powder, and smoked paprika in a small bowl. Sprinkle this seasoning blend generously over the chicken.
If you’re using a marinade, rub it over the chicken and let it sit for 30 minutes to absorb the flavors.
Preheat the Grill
Set your grill to medium heat (about 375–400°F). For charcoal grills, ensure the coals are spread evenly to prevent hot spots.
Grill the Chicken
Place the chicken skin-side up on the grill. Close the lid and cook for 20 minutes.
Flip the chicken skin-side down and cook for another 15–20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
Use a meat thermometer for accuracy.