Grilled Butterflied Chicken AKA Spatchcocked

Butterflied chicken is a classic method of flattening a whole chicken to allow more even cooking. AKA spatchcock chicken, it produces impressive results but is so easy to do. Now you can grill a whole chicken that is moist with crispy skin.

Introduction

Butterflying, AKA spatchcocking a whole chicken, is a traditional way to even out a whole chicken to assist in even cooking. The term butterflying can apply to any meat to prepare it for cooking, while spatchcocking is butterflying chicken or other poultry.

By flattening, it is generally easier to get all parts of the chicken cooked correctly in a reasonable amount of time.

Why not just throw the whole chicken on the grill? Actually, you can with the right technique—it is not that hard when you get your technique down. Please see Grilled Whole Chicken on a Gas Grill.

There are many articles about grilling a butterflied chicken, but most grill amateurs won't try it. I'm here to tell you it is easy, and it works.

Start with a medium-size whole chicken 4-5 pounds. Cut out the backbone with kitchen scissors. Split the breastbone a little, so it will lay flat—season with a dry rub, a little BBQ sauce, or just salt and pepper. The results are impressive.

My Rating

A nice solid 4.

🐓The Chicken

This recipe is for a small to medium size whole chicken. I suggest a 4 to 5-pound range. Remember that whole chickens usually come with about half a pound plus of neck, gizzard, heart, etc., inside. I'm talking about the actual weight of the chicken.

We no longer wash chicken. Please see Chicken... To Rinse or Not To Rinse? for a more complete discussion.

👨‍🍳Butterflying

First, pat dry, so it is not slippery. Again, we do not rinse chicken anymore.

Remove the backbone with sturdy scissors or kitchen shears by cutting up one side of the backbone from tail to neck, then down the other side of the backbone. Discard the backbone.

I like to use a knife at this point. I make a good size cut at the front of the breast bone in the long direction of the breast bone. This helps the chicken flatten in the next step.

Flip the chicken with the breast side up. Pull out on the sides at the bottom and then put your palm over the breast bone and press down hard and it will flatten. Fold the win tips back under the wing to lock them in place if you can.

♨️Grill Setup

Get to 350°-400° grill surface temperature, which is a bit under medium for me. On most grills, that is about medium. DO NOT TRUST the built-in thermometer on the lid. You must use a grill surface thermometer.

For help on grill surface temperature, please see my A Beginners Guide to Grill Temperature on a Gas Grill.

The charcoal grill setup is a little harder getting the right surface temperature to not burn the chicken while still getting the chicken cooked to the minimum temperature.

👨‍🍳How to Grill

There are some general goals in cooking this butterflied chicken.

The first is to get to the right internal temperatures for safety and texture. That is 165° in the thickest part of the breast and about 185° in the thighs. The darker meat will be closer to the heat by cooking longer with the skin side up and should cook faster.

The second is not to burn the skin. The same cooking technique also helps with the skin side up longer. But fighting this will be the grill that can vary both in temperature and radiant heat. Also, the weight and thickness of the chicken is a huge variable.

So as always, we are cooking to final results and NEVER BY TIME ALONE. I give times to estimate how long something will take, but in this recipe, you should cook to the final temperatures and the skin results.

🧂Seasoning

The chicken can be seasoned any way you want. Just salt and pepper will do, but it is a bit boring.

I had a wife longing for BBQ, so the sauce was the primary method in the pictures.

I have included an alternative spice rub I believe most people will love.

Sauce Suggestions

Memphis Barbecue Sauce - A Wonderful Thing

Alabama BBQ Chicken with White BBQ Sauce - The sauce is meant for this recipe.

📖Chicken Recipes

Grilled Whole Chicken on a Gas Grill

Simple Everyday Roast Chicken with Gravy

Alabama BBQ Chicken with White BBQ Sauce

This recipe is listed in these categories. See them for more similar recipes.

🖼️Step-by-Step Photo Instructions

Preheat grill to a grill surface temperature of 350°-400°.  Clean and oil well.

As always, we are cooking to final results and NEVER BY TIME ALONE. I give times to estimate how long something will take, but in this recipe, you should cook to the final temperatures and the skin results.

Pat dry the chicken. Cut the backbone out of the chicken with sharp kitchen scissors. You could use a knife, but the scissors are much safer and work great.

With a large knife, give the breastbone a large nick in the front of the chicken to help the bird lay flat. Flip over and push down to flatten.

Give all sides of the chicken a brush of oil and a good sprinkle of coarse salt and pepper. The spice rub in the recipe card is a great choice instead of just the salt and pepper. The BBQ sauce later is optional.

Start with the skin side up for 10 minutes. Then flip to skin side down for 8-10 minutes. Watch the color and don't over-brown the skin. Flip back to the skin side up and cook until about 160° in the breast and about 175°-180° in the thighs. (not done yet)

These times are ESTIMATES due to variability in grills and chicken size. So we are cooking some, flipping to get the skin mostly done, flip back to skin up to finish.

If one of the internal temperatures is not high enough, turn off part of the grill and rotate to cook that area over the active heat until it catches up, then continue with the sauce if using.

If doing BBQ, give the chicken a good brushing of BBQ sauce of your choice. Now finish grilling another 3-4 minutes until the sauce is browning well, and the temperature is 165°, and the thighs should be about 180°-185°.

Let sit for 5 minutes, then cut and serve.

📝Recipe

Originally Published June 23, 2013. Updated with refreshed photo along with updated options, discussion, and instructions to reflect current technique.