Are you tired of dry, unevenly cooked chicken on the grill? I’ve been there, staring down at a bird that’s burnt on the outside but still raw near the bone. It’s frustrating! But after years of trial and error, I’ve discovered that spatchcocking is the secret technique that transformed my BBQ game completely.
Spatchcocking (also called butterflying) might sound fancy, but it’s actually a simple method that’ll help you achieve perfectly juicy meat with deliciously crispy skin every single time. By removing the backbone and flattening the chicken, you create a more even thickness that cooks uniformly on the grill.
In this guide I’m gonna share everything I’ve learned about how to BBQ spatchcock chicken right. From prepping the bird to serving it up with style I’ve got you covered with all the tips and tricks you need for BBQ success!
Why Spatchcock Your Chicken for BBQ?
Before we dive into the how-to let’s talk about WHY this technique rocks
- Even Cooking: No more dry breast meat while waiting for the thighs to cook through
- Faster Cooking Time: Reduces grilling time by about 30% compared to a whole chicken
- Crispier Skin: More surface area exposed to heat means more delicious crispy skin
- Better Flavor Absorption: Marinades and rubs penetrate more effectively
- Impressive Presentation: Looks fancy but is actually super simple!
When I first tried this method, I was shocked at how much better my chicken turned out. The meat was juicy all the way through, and the skin had this amazing crackly texture that my family couldn’t stop raving about.
Tools You’ll Need for Success
Before you start, gather these essential tools:
- Sharp Kitchen Shears: Makes removing the backbone much easier
- Cutting Board: Preferably with a channel to catch juices
- Meat Thermometer: Critical for ensuring perfect doneness
- Grill: Charcoal, gas, or pellet – all work great!
- Tongs: For flipping and moving the chicken
- Paper Towels: For patting the chicken dry
I learned the hard way that dull scissors make the job way harder, so invest in some good kitchen shears if you can. They’ll make the spatchcocking process so much easier!
Preparing Your Spatchcock Chicken
Step 1: Choose the Right Bird
Start with a quality chicken, ideally between 3.5-4.5 pounds. I find that free-range or organic chickens tend to have better flavor, but use what fits your budget.
Step 2: Spatchcock the Chicken
Here’s how to spatchcock properly:
- Place the chicken breast-side down on your cutting board
- Using kitchen shears, cut along both sides of the backbone from tail to neck
- Remove the backbone (save it for stock!)
- Flip the chicken over, breast-side up
- Press firmly on the breastbone until you hear a crack – this flattens the bird
- Tuck wing tips behind the breasts to prevent burning
The first time I tried this, I was nervous about breaking bones, but it’s actually pretty easy once you get the hang of it. Just be confident with your cuts!
Step 3: Dry Brine for Extra Juiciness (Optional but Recommended)
For next-level flavor and moisture:
- Pat the chicken completely dry with paper towels
- Season generously with salt (about 1 teaspoon kosher salt per pound)
- Place on a wire rack over a baking sheet
- Refrigerate uncovered for 12-24 hours
This step is technically optional, but wow, does it make a difference! The dry brining draws moisture to the surface, which then dissolves the salt and gets reabsorbed into the meat, seasoning it all the way through. Plus, the air-drying in the fridge helps create that ultra-crispy skin we’re after.
Step 4: Season Your Chicken
When it’s time to grill, apply your favorite rub or seasoning. Here are some winning combinations:
Classic BBQ Rub:
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne (optional for heat)
Herb Lover’s Mix:
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary
- 4 cloves garlic, minced
- Zest of 1 lemon
- Salt and pepper to taste
I like to really get in there with my hands and massage the seasonings under the skin too – this makes a huge difference in flavor!
Setting Up Your Grill for Perfect Results
The key to perfectly BBQed spatchcock chicken is using a two-zone fire setup:
For Charcoal Grills:
- Light your charcoal and wait until coals are ashy white
- Pile all coals on one side of the grill
- Leave the other side empty
- Add wood chunks (apple or cherry work great) for smoky flavor
For Gas Grills:
- Turn on burners on one side to medium-high
- Leave the other side’s burners off
- Use a smoker box with wood chips if you want that smoky flavor
You want your grill temperature to be around 325-350°F. I always keep a thermometer handy to monitor this, cuz temperatures that are too high will burn the skin before the meat is cooked.
Grilling Your Spatchcock Chicken
Now for the main event! Here’s my step-by-step process:
Step 1: Initial Cooking (Indirect Heat)
- Place the chicken skin-side up on the cooler side of the grill
- Close the lid
- Let it cook for about 30-45 minutes
- Check internal temperature occasionally
Step 2: Crisp the Skin (Direct Heat)
- Once the breast meat reaches about 150°F, move the chicken to the hot side
- Place skin-side down for 3-5 minutes
- Watch carefully for flare-ups!
- Move back to indirect heat if needed to avoid burning
Step 3: Check for Doneness
The chicken is done when:
- Breast meat reaches 165°F
- Thigh meat reaches 175°F
- Juices run clear when pierced
This usually takes about 45-60 minutes total, which is way faster than cooking a whole chicken!
Pro Tips for BBQ Spatchcock Chicken Success
Through lots of trial and error, I’ve picked up these game-changing tips:
- Spray Bottle Trick: Keep a spray bottle with water handy to tame flare-ups
- Basting Option: For extra flavor, baste with BBQ sauce during the last 5-10 minutes
- Temperature Control: If skin browns too quickly, move to indirect heat and tent loosely with foil
- Rest Period: Let the chicken rest for 10-15 minutes before carving for juicier meat
- Listen to Your Chicken: If it’s sputtering or flaring up too much, it’s telling you the heat’s too high!
One mistake I made early on was not letting the chicken rest after cooking. Trust me, those extra 10 minutes make a huge difference in juice retention!
Carving and Serving Your Masterpiece
After resting, it’s time to carve:
- Remove the legs/thighs by cutting through the joints
- Separate thighs from drumsticks if desired
- Cut each breast half away from the breastbone
- Slice the breast meat against the grain for tenderness
I like to serve my spatchcock chicken with classic BBQ sides like:
- Grilled corn on the cob
- Coleslaw
- Mac and cheese
- Baked beans
- Cornbread
The beautiful thing about spatchcock chicken is it looks impressive on a platter, making it perfect for both family dinners and entertaining guests.
Troubleshooting Common Issues
Even with practice, things don’t always go perfectly. Here are solutions to common problems:
Problem: Skin Burning Before Chicken is Cooked
Solution: Stick to indirect heat for longer, and only finish with direct heat. If it’s still burning, your grill is probably too hot.
Problem: Chicken Taking Too Long to Cook
Solution: Make sure you’ve truly flattened the bird by pressing firmly on the breastbone. Also check that your grill is maintaining temperature.
Problem: Uneven Cooking
Solution: Rotate the chicken halfway through cooking if your grill has hot spots.
Problem: Dry Meat
Solution: Use the dry brining method and don’t overcook! A good meat thermometer is your best friend.
Frequently Asked Questions
Q: Can I use this method for other poultry?
A: Absolutely! Turkey, Cornish hens, and duck all work great spatchcocked, just adjust cooking times based on weight.
Q: How do I store leftover spatchcock chicken?
A: Refrigerate in an airtight container for up to 4 days. The leftovers make amazing sandwiches, salads, and tacos!
Q: Is it better to marinate or dry brine?
A: Both have benefits! Dry brining improves texture and seasoning, while marinades add flavor. If using a marinade, limit it to 4-6 hours to avoid mushy texture.
Q: Can I spatchcock a frozen chicken?
A: No, always thaw completely first. Trying to cut through frozen bones is dangerous and can damage your kitchen shears.
Q: What wood chips work best for smoking chicken?
A: Fruit woods like apple and cherry offer mild, sweet smoke that complements chicken perfectly. Hickory works too but use less as it’s stronger.
The Bottom Line
Learning how to BBQ spatchcock chicken right has been a total game-changer for my outdoor cooking. This simple technique delivers restaurant-quality results with minimal effort – juicy meat, crispy skin, and faster cooking times.
The first time might seem a bit intimidating, but I promise it gets easier with practice. Soon you’ll be spatchcocking chickens like a pro and wondering why you ever cooked them any other way!
Give this method a try at your next BBQ, and prepare for the compliments to roll in. Your friends and family won’t believe you made something so delicious in your own backyard!
What’s your favorite seasoning for grilled chicken? I’d love to hear about your spatchcock successes in the comments below!
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Whole Chicken – I generally spatchcock a whole 4 lb chicken, but note that this method and recipe can be used on any poultry.
- Black Pepper & Salt – I use regular black pepper and kosher salt.
- Sweet Paprika – Compared to smoked, sweet paprika has a milder, fruitier flavor without any heat.
- Garlic Powder – Substitute with granulated garlic or garlic flakes. If using garlic salt, omit the extra salt in this recipe.
- Celery Salt – A savory, grassy salt made with crushed celery seed. You can make your own by combining equal parts ground celery seeds and salt!
- Cumin & Coriander – Two fresh, citrusy seasonings that balance each other out very well. Cumin is more warm and earthy, whereas coriander is very lemony and almost floral. They make good substitutes for each other, and either can be substituted with ground caraway seeds or curry powder (in a pinch).
- Preferred Basting Sauce – Keep the spatchcock chicken moist by basting it with your favorite sauce for grilling. I use my own Alabama white sauce in this recipe!
How to Grill Spatchcock Chicken with Indirect Heat Method
2 Zone Set Up: One zone is hot over direct heat, the other zone will be warm over indirect heat. What you’re looking for is to have half of the burners turned on to provide flame/hot heat and the other half of the grill generating little to no heat either on low or not at all.
With a Gas Grill: Create a “2 Zone” set up in one of two ways. You can light half the grill so that it reaches the desired temperature, laying the meat on the unlit side. Alternatively, you can light both sides of a grill while leaving the center unlit, placing the meat in the center where the temperature is lowest (what I do on my Weber Genesis).
With a Charcoal BBQ or Smoker: Light the charcoal. Similar to the directions above, move the charcoal either to one side of the grill or to both sides while making a space in the center that is unlit. Place the meat where it is not above any lit charcoal. Use a drip pan below the meat.
