A whole chicken with the backbone removed and the bird flattened. This single preparation transforms a whole chicken — it cooks in half the time, browns evenly, and is dramatically easier to manage on the grill.
Spatchcocked chicken is a whole bird that has been butterflied by removing the backbone and pressing it flat. This preparation transforms the cooking process by allowing the chicken to lay evenly on the grill or over the fire. The even thickness encourages uniform cooking, preventing the usual issues with thighs and breasts cooking at different rates. It also exposes more skin, which crisps up nicely when cooked over direct heat. When cooking spatchcocked chicken over fire, it is best to use a two-zone setup, with one side of the grill or fire providing direct heat and the other side indirect. Start the chicken skin-side down over the indirect heat to render fat and crisp the skin without burning it. After about 30 to 40 minutes, move it over the direct heat briefly to develop colour and finish cooking. The whole process typically takes around 45 to 60 minutes at a steady temperature of 180 to 200 degrees Celsius. Use a probe thermometer to check for an internal temperature of 75 degrees Celsius at the thickest part of the breast. When selecting a chicken for spatchcocking, choose one that is fresh and of good quality, ideally free-range or organic, with firm flesh and unblemished skin. Avoid birds that are overly plump or have loose skin, as they can be harder to flatten evenly and may cook unevenly. Be careful when removing the backbone to maintain the structural integrity of the bird and avoid tearing the skin. A sharp pair of kitchen or poultry shears will make this task much easier and safer.