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5.0 from 69 votes

Grilled Spatchcock Chicken

This detailed spatchcock chicken technique, recipe and video is a quick way to perfectly grill a whole chicken that's juicy in just an hour.

Prep Time
10 mins
Cook Time
10 mins
Resting Time
15 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 481 kcal
Course: Main Course , Lunch , Dinner
Cuisine: American

Ingredients

  • 4 lb whole chicken
Dry Rub
  • 2 tsp ground black pepper
  • 2  tsp sweet paprika (not smoked)
  • 2  tsp garlic powder
  • 1 tsp salt
  • 1  tsp celery salt
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander

Instructions

    Cup of Yum
  1. In a small bowl whisk together the dry rub ingredients and set aside.
  2. Be sure to have the chicken on a clean cutting surface breast side down. Starting at the neck area using kitchen scissors or poultry shears, cut along each side of the backbone towards the legs to remove it, cutting through the rib bones as you go. Discard the backbone or freeze for soup stock.
  3. In the center area there will be a triangle of cartilage right where the breastbone starts. Using a sharp knife, cut down a quarter inch and spread the cut area open to reveal the breast bone. Flip the chicken over and press down. OR after removing the back bone, spread the chicken out and turn over. Flatten the breastbone using the heel of your hand so that the meat is butterflied and all one thickness.
  4. Sprinkle the dry rub all over the chicken and using your hand rub into the skin to adhere. Set aside while you start up your oven, grill or smoker to heat 400°F (I used hickory wood chips/pellets).
  5. Place the spatchcocked chicken rib bones down on and roasting sheet (oven) or place chicken on indirect heat on the grill for 40-45 minutes. Baste with your favorite sauce every 20 minutes (I love my Alabama White Sauce).
  6. Next, transfer chicken to direct heat side of grill for 5 minutes, or until the internal temperature reads 160°F.
  7. Remove chicken from grill/smoker and allow to rest 15 minutes, it will continue to cook and reach 165°F before cutting up into pieces or shredding.

Notes

  • To grill using Indirect Heat: for gas grill do what's known as the 2 Zone set up, which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature. To grill using indirect heat on a charcoal BBQ or smoker, ignite charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat to avoid any flareups.
  • To grill using Indirect Heat: for gas grill do what's known as the 2 Zone set up, which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature. To grill using indirect heat on a charcoal BBQ or smoker, ignite charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat to avoid any flareups.

Nutrition Information

Calories 481kcal (24%) Carbohydrates 2g (1%) Protein 41g (82%) Fat 33g (51%) Saturated Fat 9g (45%) Cholesterol 163mg (54%) Sodium 736mg (31%) Potassium 466mg (13%) Vitamin A 795IU (16%) Vitamin C 3.7mg (4%) Calcium 37mg (4%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 481

% Daily Value*

Calories 481kcal 24%
Carbohydrates 2g 1%
Protein 41g 82%
Fat 33g 51%
Saturated Fat 9g 45%
Cholesterol 163mg 54%
Sodium 736mg 31%
Potassium 466mg 10%
Vitamin A 795IU 16%
Vitamin C 3.7mg 4%
Calcium 37mg 4%
Iron 2.7mg 15%

* Percent Daily Values are based on a 2,000 calorie diet.