Spatchcock Chicken on the BBQ — What is it and How Do You Do It?

To spatchcock a chicken, remove the backbone and open the bird out flat. This exposes the breast and thighs to heat more effectively and often shortens cooking compared with a similar unflattened whole chicken. It does not guarantee juiciness or crisp skin everywhere: setup, heat and core temperatures still matter.

What is spatchcocking?

Spatchcocking, also called butterflying, means removing the backbone from a whole chicken and opening it out flat. The technique works on the BBQ and in the oven. The flatter shape makes seasoning easier and gives more control over cooking.

Why flatten the chicken?

  • More control over cooking: the breast and thighs sit differently relative to the heat. They do not automatically reach the correct temperature together, so measure both.
  • Often a shorter cooking time: the flatter shape can cook faster than a similar unflattened chicken. Weight, thickness and actual heat determine the difference.
  • Better exposure of the skin: when cooking indirectly with the skin upwards, warm air can move around much of the skin. A dry surface and sufficient heat help browning.
  • Easier seasoning: season the outside and, if desired, under the skin. Flattening does not suddenly increase the skin area, and a rub does not guarantee bark or deep flavour penetration.

How to spatchcock a chicken, step by step

Use sturdy poultry shears, a stable chopping board for raw chicken and a clean dish. Do not wash raw chicken: splashing water can contaminate the surroundings.

  1. Place the chilled chicken breast-side down on the board.
  2. Carefully cut along both sides of the backbone and remove it. To keep the backbone for stock, refrigerate it immediately or freeze it.
  3. Open the chicken out and turn it breast-side up. Press firmly on the breastbone with your palm until the chicken lies flatter. Keep fingers away from sharp bone edges.
  4. Pat dry with kitchen paper and discard it immediately.
  5. Apply an even layer of dry rub. If desired, carefully loosen the skin to season the breast underneath, without unnecessarily tearing the skin.
  6. You can start cooking straight away. If seasoning ahead, keep the chicken covered in the refrigerator. A compulsory minimum seasoning time of 30 minutes is unnecessary. Clean hands, shears, board and worktop after contact with raw chicken.

Spatchcock chicken on the BBQ: temperature and time

  • Method: cook indirectly with the lid closed, skin-side up and not directly over the coals.
  • BBQ temperature: about 175–200°C is a practical working range for this approach. Allow for differences between lid and grate temperature.
  • Cooking time: for about 1.5 kg, 45–60 minutes can be an initial plan, but it may take longer. Start measuring in good time and let the thermometer determine doneness.
  • Breast: check both breast halves in the thickest meat for at least 74°C before removing the bird.
  • Thighs: check both thighs for at least 74°C, avoiding bone. Around 80–85°C can give thigh meat a more pleasant texture; this is not a separate safety requirement. Do not unnecessarily overcook the breast to reach it.
  • Finishing: direct heat is optional, not compulsory. Skip it if the skin already has good colour. Otherwise apply extra heat briefly and carefully, moving the bird away from flames or rapidly darkening seasoning. No fixed extra 5–10 minutes.

→ Chicken core temperatures: breast, thighs, wings and whole birds
→ Direct and indirect heat: when to use each

Place the cooked chicken on a clean dish and rest briefly before carving. Do not use a board or tongs contaminated with raw chicken.

Which dry rub suits spatchcock chicken?

Spread a modest, even layer over the chicken and, if desired, under the skin. Check the current packaging for ingredients, allergens and quantities. Even sugar-free spices can burn over high heat.

  • Memphis BBQ Rub gives a sweet, smoky profile. Watch the sugar and browning during high-heat finishing.
  • Jamaican Jerk BBQ Rub gives a hot, aromatic flavour direction, for example alongside rice and peas.
  • Toscana Fire BBQ Rub gives an Italian-inspired flavour direction with fennel.
  • Korean BBQ Rub is another spiced variation. A gochujang glaze is optional; use a clean portion and brush on thinly near the end.

→ Rub under chicken skin: how and why?
→ Compare rubs for chicken

Common mistakes

  • Leaving the surface wet: pat dry to support browning. This alone does not guarantee crisp skin.
  • Grilling directly for too long: this approach starts indirectly. Direct finishing is needed only if the exterior calls for it.
  • Relying only on the clock: measure several places in breast and thighs with a clean thermometer. → Measuring core temperature
  • Opening the chicken unevenly: remove the backbone completely and flatten the bird as evenly as possible without unnecessarily handling sharp bone edges.

Spatchcock chicken in the oven

Place the chicken skin-side up on a suitable rack over a baking tray. About 200°C fan is one option; follow the oven instructions and check in good time. For about 1.5 kg, 45–60 minutes is a plan, not a guarantee. Again, check breast and thighs for at least 74°C before removing from the oven.

Use the grill setting only briefly if more colour is needed. Stay nearby: a fixed final ten minutes can be too long. Protect yourself from hot trays and fat.

→ BBQ rub in the oven: tips and temperatures
→ Whole chicken on the BBQ with dry rub
→ Chicken on the BBQ: recipes, rubs and technique