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!