finished spatchcock chicken
May 28, 2020

Spatchcock Chicken

By Ange's Table

Hello there.  How are you doing today?

This week has gone by quick, no?  I guess that happens when Monday is a holiday.

Today I have more of a way of cooking, as a recipe.  Have you ever spatchcocked a chicken?  I think I just like that word.  Spatchcocked.  Sounds so sophisticated.  

Really all you do is cut out the back bone, flip the bird and press it flat.  Ta-da!  You so fancy now.

showing where to cut spatchcock chicken
Use kitchen shears or a sharp knife to cut on either side of the back bone
cut spatchcock chicken process
Trim off any excess fat or skin
cut spatchcock chicken
Push down on the chicken to make as flat as possible
showing indirect heat for spatchcock chicken
Cook over indirect heat, you can see the last burner is off
cooking spatchcock chicken indirect heat
Rotate the chicken half way through cooking
Rest the chicken 10 minutes before slicing
cut up spatchcock chicken
Some of the most juiciest chicken you will ever make
my dish of spatchcock chicken
That's all mine
spatchcock chicken leg bite to bone
Bite clean to the bone

Spatchcock Chicken

Set grill to medium-high.  Preheat to 350’F.  

Place your chicken breast side down.  Use kitchen shears, or a sharp knife.  Cut down both sides of the back bone.  Remove.

Trim off any excess skin or fat.

Turn the chicken over, press down on the breast bone to flatten the chicken.

Season well on both sides with salt and rub.

Cook over indirect heat 55-75 minutes, until the chicken is cooked through.  Rotate chicken half way through cooking time.

Let chicken rest uncovered 10 minutes before slicing.


This style of cooking looks a lot harder than it is.  You will make your chickens like this all the time.  

Leave us a comment below, or tag us on Instagram @Anges_Table and tell us how your chicken turned out.