Published 3/17/2024 • Updated 8/16/2024 I love making this recipe for my family during the week because the meat comes out so tender and cooked evenly. You can eat it as-is or shred it up to use in future meals like our chicken tacos! I highly recommend saving the drippings from this chicken because you can make an incredible sauce/gravy from it 😍 We’ll get right to it, the secret to our spatchcock chicken recipe is 1. the incredible chicken seasoning and 2. the sauce/gravy. In this spatchcock chicken recipe, we’ll teach you how to get amazing crispy skin AND how to take the chicken drippings and turn it into an incredible gravy that you can serve your chicken next to. PS: there is no chicken brine involved and you can make this meal in less than 60 minutes.
What You Need to Make this Spatchcock Chicken Recipe
Whole chicken: this recipe calls for a 3-4 lb. whole chicken. We’ve found that the higher quality the meat (free-range, organic, etc.) the better the chicken tastes. Oil: oil is what helps get the skin nice and crispy. Chicken seasoning: the spices used in this seasoning are similar to our chicken dry rub. You need garlic, chili, cumin, thyme, mustard, basil, black pepper, paprika, and brown sugar. Garlic and fresh herbs: these cook under the chicken and when mixed with the drippings, turn into the gravy.
PS: check out our spatchcock turkey recipe for similar flavors!
How to Spatchcock a Chicken
Don’t be afraid to spatchcock your chicken. It is SO much easier than you think! There are really only 2 steps to get your spatchcock chicken flat.
Sharp kitchen sheers Large plate Cutting board Paper towel Wire rack Baking sheet Tin foil Medium pot Chef’s knife for slicing
Cut out the spine
Before removing the backbone of the chicken, make sure you have a pair of very sharp kitchen shears or poultry shears. It makes this whole process easier than using a knife. Place the chicken flat on its breasts. Starting from the back of the bird, cut along one side of the spine of the bird. Then, repeat on the other side of the spine. Once the spine is completely removed, the bird should fall open.
Flatten the Chicken
After you have removed the spine from the chicken, flip the chicken over and spread the chicken out so that the opening of the chicken is facing the flat surface. Place your hand on the middle of the chicken and press down so that the breast bone breaks and the chicken is flat on the surface. That’s it! You have spatchcocked a chicken! Now it’s time to flavor and roast the chicken.
Switch Up the Seasonings
Use a store-bought seasoning: if you’re going to skip the homemade rub, we recommend using a salt-free seasoning and then adding your own salt so you can control the saltiness. Kitchen Shears
Instructions for Grilled Spatchcock Chicken
We’ve also tested this recipe on the grill and it’s quite delightful because you get a hint of char,
Serving Suggestions
Grilled Brussels Sprouts Air Fryer Baked Potatoes Sauteed Mushrooms Corn on the Cob
Storage & Leftovers
Store the chicken in an airtight container in the fridge for up to 5 days in the refrigerator. Let rests: Remember that after cooking chicken let it rest for 5 minutes so that the internal temperature can continue to rise around 5ºF. Thermoworks Thermapen Shred the chicken and use the leftovers it in cobb salad, chicken noodle soup, or chicken tacos.
Whole Chicken Recipes
Grilled Spatchcock Chicken Smoked Whole Chicken Instant Pot Whole Chicken Beer Can Chicken Whole Roasted Chicken
