Simply, Spatchcock Chicken

Spatchcocked Turkey
by Mike @ flickr

Unless you’re vegetarian, we bet you like chicken! Everyone has a favorite chicken dish; fried, grilled, or roasted; possibilities are endless.

Today, we’ll be sharing with you one of the best ways to prep your bird: Spatchcock chicken.

People often think that it is hard to prepare when in reality, it is much easier than you might think! You will master the technique after repeating it a couple of times, and your chicken recipes will become everybody’s favorite!

If you’ve never had a spatchcock chicken, you’re missing out!

So, what is a spatchcock chicken?

To spatchcock, a chicken or a bird, in general, is to butterfly it or to flatten it by removing its backbone to make sure your chicken cooks evenly in less time. It may look or sound challenging, but it is not complicated. You won’t have to worry about your chicken breast drying out during cooking.

A step by step guide to spatchcock a chicken:

1. Make sure to place the chicken breast-side down with the legs towards you
2. Using a good, sharp pair of kitchen shears, cut along each side of the backbone, cutting through the rib bones as you go
3. Open the chicken out and turn it over
4. Press firmly against the breastbone until it cracks using the heel of your hand

You now have a spatchcock chicken ready to be cooked! Put your apron on, and check out the recipes we’ll be sharing with you.

Just make sure not to throw out that backbone after removing it. Together with some vegetables and spices, you can make a fantastic homemade chicken broth!

When butterflied, roasted spatchcock chicken is the easiest and most common way to go when cooking your bird!
Here, we have for you a variety of roasted spatchcock chicken recipes to try.

Roasted Spatchcock Chicken with Veggies:

This spatchcock chicken recipe is easy to make, and it doesn’t take too much time, as a roasted spatchcock chicken cooks faster.

Ingredients:

• 4 pounds whole chicken
• Salt, pepper to taste
• 4 tablespoons unsalted butter, softened
• 1 tablespoon olive oil
• 1 tablespoon parsley, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 pounds red potatoes, washed and quartered
• 3 medium carrots peeled and quartered
• 8 oz Brussels sprouts trimmed and halved

Instructions:

1. Preheat your oven to 425°F.
2. Spatchcock the chicken and season the inside with salt and pepper.
3. Set the bird on a parchment-lined, rimmed baking half sheet, and use your thumbs to separate the skin from the meat over the breast, thigh, and drumstick areas.
4. In a small mixing bowl, combine the butter, parsley, garlic, lemon zest, lemon juice, salt, and pepper, then mash well with a fork until well incorporated together.
5. Spread 2/3 of the butter mixture under the chicken skin, then spread the rest all over the chicken.
6. Place the vegetables around the chicken, drizzle everything with olive oil, then sprinkle your chicken and veggies generously with salt and pepper.
7. Bake uncovered at 425°F for 45 min or until a thermometer inserted into the chicken breast’s thickest part reads 165°F.
8. Remove from the oven and let it rest for 10 minutes before serving.

Every part of the roasted chicken will turn out juicy and so flavorful with this garlic herb butter.

Mexican Style Roasted Spatchcock Chicken:

This spatchcock chicken recipe will become one of your favorites if you like Mexican flavors!

Ingredients:

• A whole chicken
• 6 tablespoons softened butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon minced garlic
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon coriander
• 2 teaspoons minced fresh parsley

Instructions:

1. Preheat your oven to 400°F.
2. Spatchcock your chicken.
3. Make a butter rub by mixing the butter with salt, pepper, garlic, parsley, chili powder, cumin, and coriander.
4. Generously coat the outside of the chicken with the butter mixture. Loosen the skin of the chicken and rub some of the butter under the skin.
5. Bake for 40 to 45 minutes until it reaches the temperature of 165°F.
6. Let the spatchcock chicken rest for 5 to 10 minutes, then serve over some rice.

Morrocan Style Spatchcock Chicken:

It is nice sometimes to try some exotic flavors. If you have some guests that you want to impress on a budget, make this spatchcock chicken recipe, and everyone will love it!

Ingredients:

• A whole chicken
• 6 tablespoons softened butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon minced garlic
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon coriander
• 1/4 teaspoon turmeric
• 2 teaspoons minced fresh parsley

Instructions:

1. Preheat your oven to 400°F.
2. Spatchcock your chicken and season it with salt and pepper.
3. In a small bowl, combine the butter with some salt, pepper, garlic, cumin, paprika, cinnamon, ground ginger, coriander, turmeric, and parsley, then mix well.
4. With your thumb, loosen the skin of the chicken from the meat.
5. Rub the butter mixture under the chicken skin and coat the outside of the bird.
6. Insert a probe thermometer into the thickest part of the chicken, then bake for 40 minutes or until the thermometer registers 165°F.
7. Rest the spatchcock chicken for 5 to 10 minutes, then serve.

With this spatchcock chicken recipe, you can serve a bright couscous salad to complement the Morrocan flavors.

Lemon Roasted Spatchcock Chicken:

Chicken and citrus are an amazing combination, which makes this spatchcock chicken recipe bright and delicious!

Ingredients:

• a whole chicken
• 3 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 tablespoon thyme
• 1 lemon zested and juiced
• 2 teaspoons chopped rosemary
• Kosher salt and black pepper to taste
• 2 heads of garlic halved
• 2 lemons halved
• 2 cups of baby potatoes

Instructions:

1. Preheat your oven to 400°F.
2. Spatchcock your chicken.
3. In a small bowl, combine 2 tablespoons of olive oil with oregano, thyme, lemon zest, lemon juice, rosemary, salt, and pepper.
4. Rub the herbs all over the chicken, then put it skin side up in a large skillet with the garlic and lemon halves tucked under it.
5. Scatter the potatoes around the chicken and drizzle them with the remaining oil, salt, and pepper.
6. Roast the bird for 45 to 50 minutes until the skin is golden brown and internal temperature registers 165°F.
7. Rest the chicken for 5 minutes before serving.

Roasted spatchcock chicken is always a good idea to cook for a weeknight dinner, and it is for sure worth the effort!

Grilled Spatchcock Chicken:

A grilled spatchcock chicken is the best way to cook a whole chicken.

Ingredients:

• 1 tablespoon brown sugar
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 teaspoon pepper
• 1 spatchcocked chicken
• 2 tablespoons olive oil
• 10 Basil leaves
• 1/3 cup cilantro leaves
• 4 roughly chopped green onions
• 6 garlic cloves
• 3/4 cup mayonnaise
• Lemon juice

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix the brown sugar, paprika, garlic powder, salt, and pepper.
3. Pat the chicken dry, then coat it with the spice rub on all sides.
4. Once the grill is hot, brush the grates with olive oil, then put your chicken skin side down over direct heat for 5 minutes until golden brown and lightly charred.
5. Turn the heat down to low, flip the chicken over and continue to grill until skin is golden brown all over and a thermometer inserted into the thickest part of the meat registers 165°F.
6. While the chicken is cooking, into a blender, add the basil, cilantro, green onions, garlic cloves, mayonnaise, some salt, and lemon juice, then blend for 30 seconds on high, then set aside.
7. When your chicken is done, let it rest for 5 minutes, then serve with the mayonnaise sauce.

Add to your gorgeous grilled spatchcock chicken a beautiful, refreshing salad to the side, and dinner is served!

Asian Style Grilled Spatchcock Chicken:

This Asian spatchcock chicken recipe is packed with flavors; it is hearty and super delicious!

Ingredients:

• 1 whole chicken
• 1/4 cup Chinese five-spice
• 1 tablespoon ground ginger
• 1 cup hoisin sauce
• 1/4 cup rice vinegar
• 1 teaspoon pre-minced ginger
• 2 tablespoons brown sugar
• 1 tablespoon toasted sesame seeds

Instructions:

1. Spatchcock the chicken.
2. In a small bowl, combine the Chinese five-spice and the ground ginger, then sprinkle liberally over all the chicken sides. Then set aside.
3. In a small pot over medium-high heat, combine the hoisin sauce, rice vinegar, pre-minced ginger, and brown sugar, then cook together for 3 minutes.
4. Set up a grill on medium heat, and when it is hot, oil its grates.
5. Place the spatchcock chicken on the preheated grill, flip after 15 minutes and glaze with the sauce we made earlier.
6. Turn and brush the bird every 15 minutes for about 45 minutes or until the internal temperature is 165°F.
7. Rest the chicken for 5 to 10 minutes, then sprinkle with the sesame seeds and serve.

Do not hesitate to try this spatchcock chicken recipe!

Lemon Espresso Grilled Spatchcock Chicken:

People usually only use coffee for drinks or desserts, but coffee can also be used in savory cooking, like this spatchcock chicken recipe.

Ingredients:

• 1 spatchcocked chicken
• 1 tablespoon olive oil
• 1 lemon cut into wedges

Espresso rub:

• 1 tablespoon finely ground dark roast coffee
• 1 tablespoon smoked paprika
• 1 tablespoon dark brown sugar
• 1 tablespoon coarse salt
• 1 tablespoon black pepper
• 1 tablespoon finely grated lemon zest
• 1/2 tablespoon ground ancho chile

Espresso Grilling sauce:

• 1 cup brewed dark roast coffee
• 1 cup ketchup
• 1/4 cup dark brown mustard
• 1/3 cup honey
• 2 tablespoons citrus juice
• 2 tablespoons hot sauce
• 2 teaspoons ground black pepper
• 2 teaspoons coarse salt

Instructions:

1. Preheat your grill to 375°F.
2. Rub the chicken with the olive oil, then the espresso rub all over.
3. Brush oil on the grill, then place the chicken skin side down on the grate.
4. Grill for about 15 minutes, then turn with tongs and grill for 15 more minutes until an internal temperature of 165°F.
5. Meanwhile, prepare the espresso grilling sauce by mixing the ingredients in a medium saucepan. Bring to a boil, then lower the heat to simmer it for about 5 minutes until it thickens.
6. Baste the chicken with 1/4 cup of the espresso grilling sauce, cook for a few minutes until brown, then turn and baste the other side with another 1/4 cup of the grilling sauce and cook again until browned.
7. Take the chicken off the heat, rest it for 5 minutes, then serve with lemon wedges and the remaining espresso grilling sauce.

Grilled spatchcock chicken requires more attention than roasted spatchcock chicken, but it is certainly worth the extra effort.

Za’atar and Honey Glazed Grilled Spatchcock Chicken:

Middle eastern flavors are very hearty and delicious. the following spatchcock chicken recipe is certainly no different, with the rich, earthy, and citrusy Za’atar

Ingredients:

• 1 chicken
• Olive oil
• Honey, to glaze
• Za’atar rub:
• 1 tablespoon toasted sesame seeds
• 1 tablespoon dried thyme
• 1 tablespoon sumac
• 1 tablespoon sea salt

Instructions:

1. Spatchcock your chicken.
2. Mix the sesame seeds, dried thyme, sumac, and sea salt in a small bowl.
3. Rub some olive oil into your hands, then rub your hands over the chicken.
4. Sprinkle the za’atar rub all over the chicken.
5. Place the chicken skin side down over direct heat. Once it has a light char, carefully turn the bird bone side down.
6. Keep your chicken on the direct heat for 10 minutes and keep your eyes on it until it forms a nice brown crust, and make sure not to burn it.
7. Once you have a nice brown crust on the chicken, place it on the indirect side and put the lid on the cooker.
8. Once the chicken registers 153-158°F, you can drizzle some honey on the skin.
9. When the internal temperature reaches 165°F, remove the chicken from the heat and rest for 10 minutes.

You now have a fantastic grilled spatchcock chicken to serve with some sourdough and Babaganoush for a complete middle eastern meal.

Peri-peri Spatchcock Chicken recipe:

Time for a spicy grilled spatchcock chicken!

Ingredients:

• 1 medium chicken
• 3 roughly chopped chili peppers
• 4 tablespoons lemon juice
• 4 tablespoons olive oil
• 1 tablespoon cayenne pepper
• 2 crushed cloves of garlic
• 1 tablespoon paprika
• 1 teaspoon salt

Instructions:

1. Spatchcock the chicken.
2. Insert a metal skewer through the wings and the breast and a second metal skewer horizontally through the thighs, then set aside.
3. Put the chili pepper, lemon juice, oil, cayenne, garlic, paprika, and salt in a blender, then blend until you get a smooth paste.
4. Place half of the marinade in a large flat dish, put the chicken on top then pour the remaining marinade over the bird. Cover and refrigerate for at least 30 minutes.
5. Preheat the barbecue to hot.
6. Cook the chicken bone side down for 15 to 20 minutes, reducing the heat if necessary. Turn the chicken skin side down and cook for another 15 to 20 minutes. When the skin is brown and crispy, and the meat is cooked, take the chicken off the heat.
7. Let the chicken rest for 5 to 10 minutes, then serve with a salad.

Smoked Spatchcock Chicken:

Smoking is an amazing way to cook a whole chicken, and it is even better since a smoked spatchcock chicken will cook evenly!

Ingredients:

• 1 whole chicken
• 1 tablespoon chili powder
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon opinion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1 tablespoon and a half white sugar

Instruction:

1. Set up your smoker for 275F using wood chips of choice.
   We recommend fruit wood like apple and cherry or pecan wood.
2. Spatchcock your chicken and pat it dry.
3. In a small bowl, mix all of the spices to make the dry rub.
4. Rub the seasoning all over the chicken, including the inner cavity.
5. Lay the chicken flat, skin side up on a smoker rack.
6. Smoke the chicken for about 3 hours or until the internal temperature is 165°F.
7. When done, take the bird out of the smoker and rest for 10 minutes before serving with your favorite sides.

This sweet and spicy rub and smoked spatchcock chicken will indeed become a family favorite after trying it once!

Sweet BBQ Smoked Spatchcock Chicken:

A smoked spatchcock chicken is delicious as it is, but BBQ flavors will take this BBQ spatchcock chicken recipe to the next level!

Ingredients:

• 1 whole chicken
• 2 tablespoons olive oil
• 3 tablespoons sweet BBQ sauce
• 1/2 cup cherry chipotle BBQ sauce

For the sweet BBQ rub, we need:

• 1/4 cup dark brown sugar
• 1 tablespoon sea salt
• 2 teaspoon black pepper
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground mustard
• 1/2 teaspoon cayenne pepper

For the cherry chipotle BBQ sauce, we need:

• 1 cup ketchup
• 1 cup of pitless cherries, fresh or frozen
• 1 chipotle pepper
• 1 tablespoon adobo sauce from the chipotle pepper can
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon molasses
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Zest and juice of 1 lime
• Salt, pepper to taste

Instructions:

1. Start by preparing your cherry chipotle BBQ sauce by combining all the ingredients in a medium saucepan. Bring the sauce to a boil, then reduce the heat to a simmer and cook for 25 minutes, stirring it often.
   After the sauce is cooled, we transfer it to a blender and blend until smooth.
   Measure 1/2 cup for this recipe, and store the leftover sauce in a tightly sealed jar in the fridge.
2. Prepare the sweet BBQ rub by mixing all its ingredients in a small bowl. Reserve 3 tablespoons for this recipe and store the leftover rub in an airtight container in your cupboard with your other spices.
3. Preheat the smoker to 225°F for indirect cooking with a light wood smoke.
4. Spatchcock your chicken.
5. Pat down the chicken with a paper towel, then drizzle it with olive oil, rub it all across the skin, then season generously with the sweet rub.
6. Place the chicken on the smoker and cook for 4 to 5 hours until the internal temperature reaches 150°F.
7. Brush the chicken generously with the cherry chipotle BBQ sauce and cook for an additional 25 to 30 minutes until the internal temperature reaches 165°F.
8. Let the chicken rest for 10 minutes before serving

This smoked spatchcock chicken is definitely worth the effort! You can use this fantastic sweet BBQ rub and a cherry chipotle BBQ sauce next time you spatchcock a chicken. Nevertheless, we want to share with you more spatchcock recipes to try!

Spatchcock Smoked Turkey recipe:

If you love smoked spatchcock chicken, but you have so many guests to serve, or you want to try something new for the next thanksgiving, you can try this recipe!

Ingredients:

• 1 Turkey
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped rosemary
• 2 tablespoons finely chopped thyme
• 1/2 cup melted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• Salt to taste
• 2 tablespoons finely chopped scallions

Instructions:

1. Spatchcock your turkey the same way you do a chicken.
2. In a mixing bowl, combine the parsley, rosemary, scallions, thyme, butter, pepper, salt, garlic powder, and onion powder.
3. Rub the butter mixture all over the turkey.
4. Preheat the grill to 450°F.
5. Place the turkey directly on the grill and cook for 30 minutes.
6. Reduce the heat to 300°F and cook for an additional 4 hours or until the internal temperature at the thickest part registers 165°F.
7. When done, remove the turkey from the grill and let it rest for 10 minutes before serving.

Like a smoked spatchcock chicken, a smoked spatchcock turkey cooks evenly and keeps all of its juices.

Spatchcocked Cornish hens with Pesto:

Cornish hens are just like small chickens, delicious and delicate!

Ingredients:

• 2 Poussins (Cornish hens)
• 4 tablespoons pesto sauce
• 2 tablespoons olive oil
• freshly ground black pepper
• 1 tablespoon clear honey

Instructions:

1. Spatchcock, your poussins.
2. Carefully separate the skin from the meat and spread the pesto sauce under the skin.
3. Brush the outer skin with some olive oil and sprinkle with black pepper.
4. Oil the grill, then preheat it.
5. Put the cornish hens on the grill and close the lid and cook for 8 minutes.
6. Open the lid and brush the poussins with honey, then close it again and coof for a further 3 to 5 minutes until griddle-browned and cooked through.
7. Let the cooked meat rest for 5 minutes, then serve with a fresh salad.

Cooking a whole chicken can be tricky; the breast usually dries out quickly, but it makes the mission a lot easier when we spatchcock it.

Spatchcocking a chicken or any bird is not as hard as we imagine it to be, and if you don’t actually want to do it yourself, you can ask the butcher to do it for you!