Spatchcock Chicken on the BBQ — What is it and How Do You Do It?
Spatchcocking is one of the simplest techniques that will drastically improve your chicken on the BBQ. By removing the backbone and flattening the chicken, you'll cook it in less time, get crispier skin all over, and avoid the classic problem of dry chicken breast while the thigh meat is still undercooked.
What is spatchcocking?
Spatchcocking (also known as butterflying) means removing the backbone of a whole chicken so that the chicken can be laid flat and opened up. The result is a flat chicken that cooks evenly and quickly on the BBQ or in the oven.
The name likely comes from the 18th-century Irish phrase dispatch the cock — to quickly prepare a rooster. Today, it's a standard technique for any serious pitmaster.
Why spatchcock?
- More even cooking — in a round whole chicken, the breast cooks faster than the thighs. Laying it flat ensures everything reaches the correct temperature at the same time.
- Shorter cooking time — a 1.5 kg spatchcock chicken cooks in 45–60 minutes on the BBQ; a round chicken takes 90+ minutes.
- Crispier skin — more skin surface lies directly over the heat, resulting in a crispy, golden-brown crust all over the chicken.
- Better rub coverage — the flat shape allows the dry rub more contact with the meat and skin, for deeper flavor and better bark.
How to spatchcock a chicken? Step by step
You will need: sharp kitchen shears or a large, sharp knife, and a cutting board.
- Place the chicken breast-side down on the cutting board.
- Using kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone (save for stock).
- Open the chicken flat and press firmly on the breastbone with the palm of your hand until you hear a crack and the chicken lies flat.
- Pat the chicken dry with paper towels — this is crucial for crispy skin and good bark.
- Apply the dry rub — also under the skin on the breast for maximum flavor.
- Let the rub sit for at least 30 minutes, preferably overnight in the refrigerator.
Spatchcock chicken on the BBQ — temperature and time
- Method: Indirect grilling with the lid closed
- BBQ Temperature: 175–200°C (350–400°F)
- Cooking Time: 45–60 minutes for a 1.5 kg (3.3 lb) chicken
- Internal temperature breast: 74°C (165°F)
- Internal temperature thigh: 80–85°C (175–185°F)
- Finish: Last 5–10 minutes over direct heat for crispy skin
→ Chicken Internal Temperature — chicken breast, thighs, wings & whole chicken
→ Direct vs. Indirect Heat — when to use which?
Which dry rub works best on spatchcock chicken?
Because the chicken lies flat, you have more skin surface — meaning the rub will shine optimally. Apply the rub generously, also under the skin on the chicken breast.
- Memphis BBQ Rub — paprika and brown sugar create a deep, crispy bark on the skin. A classic choice.
- Jamaican Jerk BBQ Rub — spicy and aromatic, perfect for a whole spatchcock chicken with rice and peas.
- Toscana Fire BBQ Rub — fennel and Italian herbs on a whole chicken: simple and impressive.
- Korean BBQ Rub — sesame and gochugaru on spatchcock chicken, finished with a gochujang glaze.
→ Rub under chicken skin — how and why?
→ Best Rubs for Chicken — our top 3 recommendations
Common mistakes with spatchcock chicken
- Skin not patted dry — moist skin will never get crispy. Always pat dry before applying the rub.
- Too quick to direct heat — always start indirect so the chicken cooks evenly. Finish over direct heat.
- Cooking by time instead of internal temperature — always use a thermometer. → Measuring Internal Temperature
- Backbone not fully removed — make sure the chicken lies truly flat, otherwise it will cook unevenly.
Spatchcock chicken in the oven
The same technique works excellent in the oven: 200°C (400°F) convection, 45–60 minutes on a rack over a baking sheet. For the last 10 minutes, use the broiler setting for crispy skin.
→ BBQ Rub in the Oven — tips and temperatures
→ Whole Chicken on the BBQ — recipe with dry rub
→ Chicken on the BBQ — recipes, rubs & techniques