Spatchcocking, also known as butterflying, is a technique that involves removing the backbone from a chicken to flatten it. This not only helps to reduce cooking time but also ensures even heat distribution, resulting in deliciously crispy skin and juicy meat. Although it looks complicated, it’s not. And, we’ll take you through each step of how to spatchcock a chicken like a pro.
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If your chicken recipes are falling flat, it’s time to start spatcocking. No, spatchcocking isn’t a medieval fighting method or another word for chicken fighting – it’s a cooking method. We use it in recipes like this Grilled Spatchcock Chicken or Smoked Spatchcock Turkey. And it could be the secret to getting that perfectly cooked chicken every single time, without the headache.
Tired of your chicken taking too long to cook on the grill or in the oven? Or is one half of your chicken cooked and not the other? Spatchcocking is the answer.
What is spatchcocked chicken?
Spatchcocking is when you remove the backbone from the bird and press the chicken flat, resulting in a butterflied appearance. The purpose of spatchcocking is to provide a more even surface area so that it cooks more evenly when the bird is cooking.
Sometimes, when you roast a chicken, the breast meat cooks faster than the thigh meat, leaving you with dried-out breasts and uncooked thighs. No one wants that. This method helps to cook the bird evenly because everything is essentially the same thickness when laid flat and is the same distance from the heat source on one even cooking surface.
Spatchcocking also yields faster cooking times because the bird is flattened, allowing you to whip up delicious meals in less time. And because the bird is laid flat, you can more evenly distribute rubs and sauces over it. Which means more overall flavor, resulting in a more tasty, juicy chicken.
🔪 Step-by-Step Guide How to Spatchcock a Chicken
Recommended Equipment
Ingredients
Instructions
PREPARING THE CHICKEN FOR SPATCHCOCKING
- The first thing you want to do is grab a baking sheet or cutting board and slap that bird on top, breast side down.
- Then, grab some paper towels and pat the whole chicken dry. Make sure you clean out the cavity of the bird and pat it dry as well.
REMOVING THE BACKBONE
- Using a good pair of kitchen shears or a sharp knife, cut alongside the spine of the chicken one side.
- Then, repeat on the other side and pull the backbone of the chicken out.
- Pro tip: Don’t throw away the backbone! You can keep it and use it to make chicken stock.
FLATTENING THE CHICKEN
- Once the backbone is removed, flip the chicken breast side up and press down on the breast bone to flatten the chicken.
- Make sure the chicken lays completely flat on all sides so it cooks evenly.
- Cook as desired or from here, you could separate the chicken at the breastbone to create two chicken halves, which are also great for roasting, smoking, and grilling. Chicken halves also make for a beautiful presentation after cooked, when plated.
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Girl Carnivore Pro Tips
Here are some tips and tricks for making the cooking process as painless and efficient as possible.
Cooking Time and Temperature
Roasting a whole chicken, around 4 to 5 pounds, usually takes around 1-1 1/2 hours at 325 degrees F, whereas roasting a spatchcock chicken takes around 45 minutes at 425 degrees F. Always use an instant-read meat thermometer to make sure the internal temperature of the chicken reaches 165 degrees F.
Not everybody has the time for that, which is why this spatchcock technique will become your new best friend. Spatchcocking cooks chicken up to 25% faster than smoking, grilling, or roasting, making it an easy method for cooking a whole chicken in a pinch.
Want crispy skin? After you’ve spatchcocked your bird, dry brine it for 24 hours and brush the skin with olive oil before cooking it.
Variations and Recipe Ideas
Don’t limit yourself to only roasting a spatchcock chicken. You have some other options, like grilling and smoking, that can transform a regular old chicken into a juicy masterpiece!
Before grilling or smoking your chicken, using a chicken marinade is always a good idea! You don’t always have to marinate the chicken, but it’s oh-so flavorful and delicious when you do.
You can also use a dry rub like an Italian spice blend dry rub and slather that all over the entire chicken, like in our Grilled Spatchcock Chicken recipe.
We also like to make a Smoked Spatchcock Chicken with a spice blend of chili powder, cumin, cayenne, oregano, garlic, onion powder, a bit of sugar, and salt.
If you want to get even fancier, stuff some compound butter underneath the chicken skin for the ultimate indulgence.
Mor helpful kitchen guides
Spatchcocking chicken is a simple and effective cooking technique that yields incredibly flavorful and juicy results. By removing the backbone and flattening the bird, it not only reduces cooking time but also helps with even heat distribution, resulting in crispy skin and tender meat.
Whether you’re grilling, roasting, or pan-searing your chicken, spatchcocking is a versatile method that allows for endless flavor possibilities. So why not give it a try? With just a few simple steps and some basic kitchen tools, you’ll be enjoying deliciously succulent spatchcocked chicken in no time.
Helpful FAQs
Cooking a spatchcock chicken usually takes 45 minutes at 425 degrees F for a 4-5 pound chicken.
Yes! You can make Spatchcock Smoked Turkey using the same steps as we mentioned above!
Spatchcocking involves splitting the entire chicken in half and flattening it. On the other hand, butterflying is only used for splitting chicken breasts in half for stuffing them like this Bacon-Wrapped Stuffed Chicken. However, the term butterflying is often used interchangeably with the spatchcock method.
This is totally optional, but if you plan on flipping the bird during grilling, trimming the wing tips can help the bird lay as flat as possible when cooking.
Another tip is to air dry the chicken in a dry brine overnight before cooking it. The cold air dries out the skin, resulting in golden brown crispy skin with tons of flavor.
Use an instant-read meat thermometer to ensure the internal temperature of the chicken reaches at least 165 degrees F. The great thing about spatchcock chicken is that the internal temperature is even throughout the whole bird, so you don’t have to worry about certain parts being uncooked.
You can use a dry brine, which is rubbing seasoning all over the bird and letting the chicken rest for a period of time. Another brining method you can use is a wet brine, which consists of soaking the chicken in a mixture of water or chicken broth, salt, and spices for a period of time.
Both of these methods add flavor and moisture and tenderize the bird. We also have a super flavorful chicken marinade that’s perfect for using on a spatchcock chicken!
The beauty of spatchcock chicken is that it’s super versatile, meaning you can pair it with anything, and you’ll have a delicious meal.
