How to Spatchcock Chicken
Spatchcocking is simply splitting or butterflying a bird down the back so that it can lay flat on the grill. It's a brilliantly simple way to speed up the cooking process and ensure a uniform cook. This differs from a traditional butterfly where the breast bone is cut and the back is left together (there is little meat here).
How to Spatchcock a Chicken:
Go to the BBQ Dictionary for more definitions.
- Take a pair of kitchen shears or a sharp boning knife. Place the whole chicken breast-side down on the cutting board.
- Cut along one side of the backbone from the bottom to the top (and through the ribs).
- Finish cutting the backbone by doing the same on the other side of the bone.
- Turn the chicken over and press down firmly on the breastbone until you hear a crunch. This can be done from either side of the chicken. Alternatively with a little practice you can also cut out the breastbone (as shown in the videos).
- Now the chicken will lay flat on the grates.
Last Updated: April 27, 2012
Related Recipes for Spatchcock
Stuffed Chicken Saltimbocca - Barbecued Chicken Saltimbocca is a prosciutto and cheese stuffed chicken that literally means "jumps in the mouth".