How to Spatchcock a Chicken

BBQ Spatchcock Chicken
Spatchcocking a chicken, or any poultry, is a great way to flatten the bird and get even cooking in less time than roasting whole. My grilled BBQ Spatchcock Chicken first gets a dry rub and then smoked on the grill for added flavor.
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CLICK HERE TO GET THE PRINTABLE RECIPE: 🖨️ keviniscooking.com/bbq-spatch...
Ingredients
4 lb whole chicken
Dry Rub
2 tsp ground black pepper
1 tsp kosher salt
2 tsp sweet paprika (not smoked)
2 tsp garlic powder
1 tsp celery seeds
1/4 tsp ground cumin
1/4 tsp ground coriander
Instructions
In a small bowl whisk together the dry rub ingredients and set aside.
Be sure to have the chicken on a clean cutting surface breast side down. Starting at the neck area using kitchen scissors or poultry shears, cut along each side of the backbone towards the legs to remove it, cutting through the rib bones as you go. Discard the backbone or freeze for soup stock.
In the center area there will be a triangle of cartilage right where the breastbone starts. Using a sharp knife, cut down a quarter inch and spread the cut area open to reveal the breast bone. Flip the chicken over and press down. OR after removing the back bone, spread the chicken out and turn over. Flatten the breastbone using the heel of your hand so that the meat is butterflied and all one thickness.
Sprinkle the dry rub all over the chicken and using your hand rub into the skin to adhere. Set aside while you start up your oven, grill or smoker to heat 400°F.
Place the spatchcocked chicken rib bones down on and roasting sheet (oven) or the grill and cook for 40-45 minutes, or until the internal temperature registers 160°F.
I used hickory wood chips/pellets and baste with you favorite sauce every 20 minutes. I love my Alabama White Sauce (recipe link below in Notes).
Remove chicken from grill/smoker and allow to rest 15 minutes, it will continue to cook and reach 165°F before cutting up into pieces or shredding.
Note
1. Link for my Alabama White Sauce: keviniscooking.com/alabama-wh...
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[@BillofWatkinsville]

Thank you for an easy-to-understand tutoring session, Kevin. I agree with another viewer: thank you for getting to the point without trying to be cute or entertaining.

[@KevinIsCooking]

Thanks so much Bill.

[@sallybutler4250]

Perfect - short and to the point! I feel like I can easily do this now - thank you

[@KevinIsCooking]

Excellent, thanks, so glad this helped.

[@laurencehesser3787]

First time viewer. Thanks for the good info. And thanks for just getting to the point and not trying to be "entertaining" . Seems like most "cooks" on KZbin are just auditioning for a TV spot. Just subscribed. Good work!

[@KevinIsCooking]

Excellent, thanks so much Laurence

[@katepanthera7265]

Thank you so much for this! Easy to follow and uncomplicated - just the way I learn best. Here we go....

[@KevinIsCooking]

Glad I could assist Kate!

[@janiecetreet2477]

Excellent video! Clear , concise instructions!!!

[@KevinIsCooking]

Thanks so much Janiece!

[@hoperogers6691]

Thank You so much for this- I’m gonna roast chicken instead of turkey and I needed this.

[@KevinIsCooking]

Excellent!

[@janelcloutier9543]

Thank you for posting!

[@bignspicy984]

Thankyou Kevin for the quick tip!

[@JackieBuckleyphilly5]

Thank you...you make it look so easy.

[@maxandshoji]

Thanks for the video! I was going to have my butcher do it for me, but now I can just do it myself thanks to you!

[@KevinIsCooking]

Glad I could assist! 😀

[@larrygerndt]

thank you for very clear video presentation which I needed for tonight‘s dinner!

[@Banannna228]

Great video and to the point! Thank you!

[@codiwalksonair]

Quick and easy, I did it in five minutes thanks!

[@rhondellaserpendella]

Thank you for a clear and precise explanation of Spatchcock method, wish I had seen your video before I did my first, previous directions I read were not as clear. Thanks.

[@KevinIsCooking]

Thanks so much!

[@rhondellaserpendella]

@@KevinIsCooking Will search you on KZbin. Thank you!

[@angelashamp6963]

Thank you for your very helpful video. It was very simple to follow. Now I know hit to spatchcock a chicken

[@KevinIsCooking]

So glad I could assist Angela, enjoy!

[@tubehound69]

The best way to grill a whole chicken. It cooks more evenly and takes half the time to cook than one that is not spatchcocked.

[@danielp.6917]

After the backbone just flip it over and push down like you're giving it cpr and it'll lay flat

[@calstalk1675]

Wow how cool like that….

[@evanlovestdwp]

Thank you Kevin...it's the eve of December 22me and I panicked and defrosted my large chicken. I am in southwest Ontario. They are calling for a blizzard tomorrow and possible power outages so I decided to roast my chicken this evening. I have never spatchcocked before. Cut the backbone out but it still didn't pay flat until you showed me how. Thank you very much. I am going to roast it in an aluminium cover cookie sheet....here's hoping it works...luv...Jo

[@KevinIsCooking]

You got this!

[@sarakuzminski159]

the irony of sneezing and cracking your back before making a video about cracking a chicken's back LOL

[@KevinIsCooking]

Right, LOL, never even thought of that!

[@sarakuzminski159]

@@KevinIsCooking thank you for helping me cross this culinary milestone!!!

[@bunnykeep8007]

Thanks, watched and did it. Great and to the point.

[@KevinIsCooking]

Thanks Bunny!

[@schellstarr]

Thanks for the cartilage tip.

[@shaunsmith8494]

Great tutorial, worked well for me.

[@KevinIsCooking]

Excellent, thanks Shaun!

[@meghanmarquez3065]

Thank you.

[@derick_d5344]

Great video Kevin I was able to do this with a Cornish game hen turned out great

[@KevinIsCooking]

Excellent!

[@SadMother360]

Good lesson; thank you!

[@BrendanEvan]

This is what we needed Kevin

[@jens8223]

Wow thank you.

[@MrMikeChain]

Excellent! Thank you

[@beginingssful]

Thank you!!

[@DonHermanDenver]

Great, helpful video. Thanks!

[@KevinIsCooking]

You bet, glad I could assist Don. Cheers!

[@cassandrabaker9788]

Thank you Kevin

[@johnnyray88]

Excellent, I hope when I try it I hope not to screw it up.

[@KevinIsCooking]

You got this!

[@ashleywright8686]

Thank you for the wonderful video!

[@KevinIsCooking]

You are so welcome, glad you found me!

[@BRITTWOODNESHIE]

I can't wait to do this method for Thanksgiving 👍🏼😝

[@AngelaM731]

Thank you so much❤

[@KevinIsCooking]

Thanks for watching!

[@cmroserose]

Great video! Thank you!

[@KevinIsCooking]

Thanks!

[@ellisfoodandmore6008]

Helped me a lot

[@783342]

Thank you, Sir.

[@bigballs332]

Very helpful 👍

[@megankelly4195]

Very helpful. Thank you.

[@KevinIsCooking]

Megan Kelly thanks for watching 👍

[@troymack651]

Great

[@kearahartson2596]

thanks dude!

[@truthhurtz2793]

Stumbled here........SUBBED !!!

[@eyesralwaysdeeperbrown1809]

Thanks for this Kevin. Real simple no jargon specifics : D Feel I can do my own spatchcocking now from watching this!

[@KevinIsCooking]

Excellent, thanks for the feedback!

[@sjrigatti]

Me: Can you spatchcock this chicken for me? Butcher: Sure, how much spatch do you want? Me: I think I'll call the health department instead.

[@maxhannam8426]

Legend

[@kyzor-sosay6087]

Thanks for the video and your time.Noticed you used shears on the backbone,probably from experience.Could this be performed with a cleaver or knife or,do I need to purchase some shears?

[@MrMsaldebar]

Perfect. Thanks!

[@triphophoney2981]

Looks like he's trying to spatchcock a chicken 😂(IYKYK)

[@wamsies]

starts at 1 minute in if you want to miss the preamble

[@beautyforashes8284]

You said it cooks quicker. I have a big chicken that I'm going to do for Thanksgiving. How long would I need to roast in the over per pound, if I spatchcocked?

[@KevinIsCooking]

Typically a 4-4 1/2 pound chicken would cook for 40-45 minute sin a 400°F. I would take it out of the oven/grill when it reaches 160•F and let it rest for 15 minutes. It will continue to cook and reach the desired 165°F internal temperature. So your "big" chicken will have to be based off that and add more time (I'm not sure of the weight yours is exactly). Sorry I can't be more exact for you. This is a video just to show you how easy it is to spatchcock, tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!

[@beautyforashes8284]

@@KevinIsCooking Alright. Thanks so much for your reply. Went to a friends farm, and got an 8 lb chicken, so that Thanksgiving dinner. I think I might try to spatchcock it.

[@KevinIsCooking]

@@beautyforashes8284 Now that is one BIG chicken! Enjoy!

[@ambercrombie789]

DISCARD BACKBONE??????????????

[@kristinafilipovic7897]

Perfect I Just cut his nails too

[@littlehummingbird1015]

Using the sheers is much easier than using a big knife....don't even try it with a knife.

[@BIG_Z_69]

No gloves?

[@canatowtu7823]

Dogs can eat raw chicken, so share next time :)

[@JayzeVo17]

Raw chicken would be awesome for your dog! Raw bones are rubbery, not splintery, and their stomach acid can readily deal with anything in the meat itself.

[@IMOO1896]

So you’re ruining the wishbone 🙁

[@bjorncmadsen]

That's it for you, you're going to stop after prepping and not even cook it?

[@KevinIsCooking]

It's a video on How to Spatchcock a Chicken, there are endless ways to cook it (grill it, roast it, bake it, braise it...)