Grilling a spatchcock chicken is one of the fastest ways to grill a whole chicken. It also makes for a super even cook time for both the whole chicken and the result is perfectly crispy skin and juicy and flavorful meat on the inside. There are just a couple of steps that you have to do to prepare a spatchcock chicken and then it’s all about seasoning it the chicken up properly and grilling it until its cooked to perfection.

Here’s What You Need to Spatchcock a Chicken:

Whole Chicken (Usually 3-4 Lb. is a good size)
Chicken Seasoning: This can be anything you like, but the minimum is a good amount of salt and pepper.
Kitchen Shears to remove the backbone of the chicken.
Grill: You can alternatively cook this chicken in the oven however.
Meat Thermometer: This will help you ensure you chicken is neither undercooked or overcooked.

How to Spatchcock a Chicken:

Turn the chicken onto its breast side down so that the backbone is right side up.
Using kitchen shears, cut alone side of the backbone on both sides. (Save the bone for stock.)
Turn the chicken back over and make sure legs are flat out on each side. Press down on the breast bone to break it and to further flatten the chicken.
Season the chicken ensuring to thoroughly season both sides of the chicken and even going underneath the skin along the breasts.

Instead of Grilling, Try Roasting the Chicken:

Place the chicken in a cast iron skillet or on a baking sheet into the oven at 425 degrees. Feel free to switch the oven to broil for the last few minutes to brown the chicken if needed.

Tips:

Pickle brine the chicken before seasoning for extra crispy skin.
Season the chicken up to two hours before grilling and leave in the refrigerator until 20-30 minutes before grilling.
Use tongs and a spatula to turn the chicken to ensure the chicken stays flat and the legs don’t fall off.
Sear the chicken on direct heat for 5 minutes per side before moving to indirect heat for the remaining cook time to get a nice crispy skin started.

Ingredients:

1 Whole Chicken
3 Tbsp. Seasoning of Choice (I used an all purpose BBQ rub)
1 Tbsp. Kosher Salt
1 Tsp. Black Pepper

Directions:

Preheat grill to 425 degrees.
Remove the backbone of the chicken and then turn over and flatten the breast bone with your palm making the chicken lay flat.
Pat the chicken dry with paper towels and then season the chicken liberally on the front and back and even going underneath the skin on the breasts.
Place the chicken onto direct heat on the grill for 5 minutes per side and then remove to indirect heat for the remaining cook time.
Flip the chicken another few times during the cook time (between 50-60 minutes depending on the size of the chicken) until the chicken has cooked through.
Check the internal temp of the chicken with a meat thermometer and remove it from the grill when the inside of the breast of the chicken has reached 165 degrees.
Let the chicken rest for 5-10 minutes before slicing.

A spatchcock chicken is the best way to cook a whole chicken and you are going to love grilling it too!