How Long to Grill Spatchcock Chicken in 3 Simple Steps
To grill spatchcock chicken, start by seasoning and oiling the bird after removing the backbone and flattening it. Preheat your grill to 375°F and cook the chicken skin side up over indirect heat for about 25-30 minutes. Then flip it skin side down and finish over direct heat for 5-10 minutes until the internal temperature hits 165°F. Let it rest before carving. Follow these steps, and you’ll have juicy, perfectly cooked chicken with crispy skin, plus tips to guarantee great results.
How to Spatchcock and Season Chicken for Grilling
Before you start grilling, you’ll need to spatchcock your chicken by removing the backbone so it lays flat, which helps it cook evenly and faster. Place the chicken breast-side down on a cutting board.
Using sharp kitchen shears, cut along both sides of the backbone from tail to neck and remove it completely. Flip the chicken over and press firmly on the breastbone to flatten it.
Once spatchcocked, pat the chicken dry with paper towels to ensure crisp skin. Season generously with salt, pepper, and any other preferred spices like smoked paprika, garlic powder, or herbs.
You can also rub olive oil over the surface to help the seasoning stick and promote browning. Now your chicken’s ready for the grill!
How Long to Grill Spatchcock Chicken for Perfect Doneness
With your chicken properly spatchcocked and seasoned, it’s time to focus on grilling it to juicy perfection. Typically, you’ll grill the chicken for about 30 to 40 minutes over medium heat. This timing ensures the meat cooks evenly without drying out. Keep the grill covered to maintain consistent heat.
Use indirect heat for most of the cooking, then finish over direct heat for a crisp skin.
- Preheat grill to 375°F (190°C)
- Place chicken skin side up over indirect heat
- Grill for 25-30 minutes covered
- Flip skin side down and grill 5-10 minutes directly
- Let rest briefly before serving
Stick closely to these times for a tender, flavorful spatchcock chicken every time.
How to Check Doneness and Serve Grilled Spatchcock Chicken
Although grilling times provide a good guideline, you’ll want to check the chicken’s internal temperature to make certain it’s fully cooked and safe to eat. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone.
The chicken is done when it reaches 165°F (74°C). If it hasn’t reached this temperature, continue grilling and check every few minutes.
Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes to allow juices to redistribute. This keeps the meat moist and flavorful.
When ready, carve the chicken along the natural joints and serve with your favorite sides. Enjoy your perfectly grilled spatchcock chicken, juicy and full of smoky flavor.
Frequently Asked Questions
Can I Spatchcock Chicken Ahead and Refrigerate Before Grilling?
Yes, you can spatchcock chicken ahead and refrigerate it. Just make sure to cover it tightly and grill within 24 hours for best freshness and safety. Let it come to room temperature before grilling for even cooking.
What Type of Grill Works Best for Spatchcock Chicken?
You’ll get the best results using a gas or charcoal grill with two-zone heat. This lets you sear over direct heat, then finish cooking over indirect heat, ensuring juicy, evenly cooked spatchcock chicken every time.
Should I Brine the Chicken Before Spatchcocking?
Yes, you should brine the chicken before spatchcocking. It helps keep the meat juicy and flavorful while grilling. Just soak it in a saltwater solution for a few hours, then pat dry before cooking.
How Do I Avoid Flare-Ups When Grilling Spatchcock Chicken?
You can avoid flare-ups by trimming excess fat, keeping a spray bottle of water nearby, and grilling over medium heat. Also, don’t move the chicken too much—let the fat render slowly to prevent sudden flames.
Can I Use Boneless Chicken for Spatchcock Grilling?
You can’t really spatchcock boneless chicken since it requires removing the backbone to flatten the bird. Instead, grill boneless pieces directly for faster cooking. Spatchcocking works best with whole bone-in chickens for even grilling.
Conclusion
Now that you’ve mastered spatchcocking and seasoning your chicken, grilling it to juicy perfection is a breeze. Remember to cook it over medium heat for about 40-50 minutes, flipping halfway through, and always check for that safe 165°F internal temperature. Once it’s done, let it rest a few minutes before serving. You’ll enjoy tender, flavorful grilled chicken every time—perfect for any meal or gathering. Happy grilling!
