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 method of preparing poultry for cooking by removing the backbone and flattening it out. This allows the chicken to lie flat on the grill rather than sitting up on its legs.
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
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Rinse the chicken under cold water and pat it dry with paper towels.
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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.
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Repeat on the other side to completely remove the backbone, Save it for making stock if desired
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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.
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Turn the chicken skin side up and use a knife to cut through the cartilage on either side of the breastbone to fully flatten it if needed.
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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.
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Grilling a Spatchcock Chicken on a Gas Grill
Grilling a spatchcocked chicken allows it to cook faster and pick up that nice charred flavor from the grill. Here’s how to do it on a gas grill:
Grilling Tips
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Use indirect heat by turning off one burner. The chicken will cook gently over the unlit burner without burning.
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Place it skin side down first to render the fat and get the skin crispy.
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Flip halfway and move over direct heat to char and caramelize.
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Insert a probe thermometer in the thickest part of the breast and thigh. Remove from grill when it reaches 165°F.
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Let rest 5-10 minutes before carving. Juices will redistribute making it juicier.
Grilling Step-by-Step
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Preheat your gas grill on high heat, close the lid, and wait 15 minutes.
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Clean the grates well and brush with oil to prevent sticking.
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Turn off one of the burners to create an indirect heat zone.
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Pat the chicken dry with paper towels and season all over with salt, pepper, and other spices or rubs as desired.
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Place the chicken skin-side down over indirect heat, close lid, and grill for 25-30 minutes until the skin is browned and crisp.
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Flip the chicken and move it directly over the flame. Grill 10-15 minutes until nicely charred.
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Flip again if needed to char on the other side.
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Move back to indirect heat if it is browning too quickly.
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Continue grilling until the breasts and thighs reach 165°F on a meat thermometer.
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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:
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Turkey – Great for grilling a smaller turkey quickly. Go up to 12-15 lbs max.
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Duck – Remove backbone and flatten. Score skin. Grill indirect to render fat.
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Goose – Spatchcock and grill indirect for crispy skin.
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Cornish hens – Quick grilling preparation. Can cook 2-4 at once.
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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:
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BBQ Spatchcock Chicken – Slathered in bold barbecue sauce.
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Jamaican Jerk Spatchcock Chicken – Caribbean inspired spicy rub.
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Lemon Garlic Spatchcock Chicken – Bursting with bright flavor.
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Spatchcock Chicken Shawarma – Middle Eastern spices and tzatziki.
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Tandoori Spatchcock Chicken – Indian yogurt marinade.
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Spatchcock Chicken with Chimichurri – Herby Argentine sauce.
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Greek Spatchcock Chicken – Oregano, lemon + olive oil.
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Spatchcock Chicken Teriyaki – Sweet and sticky.
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Cajun Spatchcock Chicken – Southern blackened spice blend.
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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 check first to remove any packets or the neck that’s sometimes kept in the cavity of the chicken. You can discard or save to make gravy.
- I prefer to use kitchen shears to remove the backbone personally (I feel like I have more control), but a chef’s knife is a good option as well.
- Flip the chicken over so it’s breast side down. Using your shears or knife cut just on each side of the backbone, cutting through the ribs and removing the spine completely.
- You can save the spine and use it for gravy as well (like I mentioned above) or discard it.
How do you get a butterflied chicken to lay flat?
One tip some people often forget is that to get the bird to lay flat for even backing, you need to place its breast side up again and apply pressure to crack the breast bones. 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.