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How to Spatchcock a Chicken, step 4: Finish preparing the butterfly chicken. A wole spatchcocked chicken rests with the breast side facing upwards a top a plastic cutting board that sits atop a blue gray textured surface. Lemons, fresh herbs, two pinch bowls filled with kosher salt and ground black pepper, and a bottle of olive oil surround the raw whole chicken.

How to Spatchcock a Chicken (Step-by-Step Guide to Butterflied Whole Chicken)

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  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: serves 4-6 1x
  • Category: Main Dishes, Poultry & Chicken Recipes
  • Method: Spatchcock, Butterflied
  • Cuisine: American
  • Diet: Gluten Free

Description

Learning how to spatchcock a chicken is an absolute game-changing kitchen skill! A spatchcock chicken cooks super evenly, stays perfectly juicy (never dry!), & only takes an extra 10 minutes to prep.

It may seem intimidating, but it’s so much simpler than it sounds. This step-by-step guide to spatchcock chicken (aka butterfly chicken) will teach you how to prepare a perfectly cooked whole chicken, whether you roast it, smoke it, or grill it. Be sure to check the Recipe Notes, below, for a few of our favorite spatchcock chicken recipes!


Ingredients

Scale
  • 1 (one) 4-pound whole chicken
  • kosher salt & ground black pepper, to season

Useful Equipment:

  • large plastic cutting board
  • sharp kitchen shears 
  • sharp chef’s knife
  • rolling pinHow to spatchcock a chicken ingredients arranged on a blue gray textured surface: one 4 pound raw whole chicken, kosher salt, ground black pepper surrounded by fresh herbs and olive oil.

Instructions

  1. Chicken prep: Remove the chicken from its packaging. There is no need to rinse your chicken (rinsing promotes cross-contamination). Instead, simply use paper towel to pat the surface of the chicken as dry as possible. If present, remove the neck from the cavity. Discard, or set aside for the next time you make chicken broth. Transfer the chicken to a large plastic cutting board atop a stable, sturdy surface. Place the chicken breast side facing down.How to spatchcock a chicken, step 1: Chicken prep. One 4 pound raw whole chicken is pat dry & set atop a plastic cutting board. Ingredients & equipment is gathered to help butterfly the chicken - these items, including sharp kitchen shears, are placed around the cutting board that sits atop a blue gray textured surface.
  2. Remove the back bone: Using very sharp kitchen shears or a sharp knife, carefully snip along each side of the chicken’s backbone until it’s completely detached. Discard, or set aside for the next time you make chicken broth. [gallery columns="2" size="full" ids="19050,19051"]
  3. Split the breast plate: With the chicken still facing breast side down, use your hands to gently stretch open the rib cage of the chicken, revealing its inner cavity. Locate the top of the chicken’s breast plate, directly behind the chicken breasts. Place the heel of a sharp chef’s knife in the center of the top of the breast plate. Use a rolling pin to carefully yet forcefully tap the spine of the knife, wedging the heel of the knife into the bone. Continue tapping until the bone cracks.How to Spatchcock a Chicken, step 3: split the breast plate. A whole chicken rests with the breast side facing down a top a plastic cutting board that sits atop a blue gray textured surface. A woman's hands work to split the breast plate of the chicken to reveal its inner cavity. She holds a sharp chef's knife in one hand and a wooden rolling pin in the other. The knife blade rests atop the breast plate and she uses the rolling pin to tap on the bone until it cracks. The removed backbone, lemons, fresh herbs, two pinch bowls filled with kosher salt and ground black pepper, and a bottle of olive oil surround the raw whole chicken.
  4. Finish spatchcocking the chicken: Use your hands to stretch the inner cavity of the chicken as wide open as possible, then flip the chicken such that its breast side is facing up. Place your hands on the center of its breasts, on the breast bone. Use your body weight to apply pressure to the chest plate, cracking the bone all the way through such that the chicken lays flat – your chicken is spatchcocked & ready for roasting. Great job!!! (Note: If you have difficulty cracking the chest plate of the chicken, flip the chicken back over, running the tip of a sharp knife over the bone from within the open cavity – these score marks help ease up any resistance. Flip the bird back over & press down on it again.)How to Spatchcock a Chicken, step 4: Finish preparing the butterfly chicken. A wole spatchcocked chicken rests with the breast side facing upwards a top a plastic cutting board that sits atop a blue gray textured surface. Lemons, fresh herbs, two pinch bowls filled with kosher salt and ground black pepper, and a bottle of olive oil surround the raw whole chicken.


Notes

  • Easy Spatchcock Chicken Recipes: With your chicken spatchcocked, it’s ready to roast, grill or smoke! Use your recipe of choice to season & cook. We have a number of wonderful spatchcock chicken recipes that you can check out:
    • This Roasted Spatchcock Chicken recipe combines classic flavors of lemon, rosemary, sage, & thyme. Mix it all into a fantastic herb butter, then roast your spatchcock chicken atop potatoes for the perfect all-in-one chicken dinner.
    • This Chili-Lime Grilled Whole Chicken is seasoned with a chili-lime wet rub & grilled to perfection with 2-zone grilling. The ultimate easy-yet-impressive summer dinner.
    • This Grilled Tuscan Chicken is perfect for a summer dinner party, thanks to our go-to Tuscan Marinade, made with loads of lemon, fresh herbs, & chili flakes.
  • 15-Minute Meal Prep: Prepping for your spatchcock chicken dinner ahead of time is always a great idea. Set your spatchcock chicken on a small baking sheet or in a large airtight container. Cover & store in the refrigerator for up to 3 days. It takes 15 minutes, tops, & at dinnertime, you can skip butchering & jump right into cooking – easy!