The Joys of Spatchcocking Chicken
by Melody Wren
Chicken is the ultimate comfort food, and in our household, it’s a staple that never goes out of style. From juicy roasted breasts to marinated wings, we’ve explored every iteration of this versatile bird – and yet, we always come back to one unique technique that elevates it to new heights: spatchcocking.
When it comes to cooking, I’m a self-proclaimed chicken aficionado. My recipe file is bursting with ways to prepare this humble protein, from classic roasts to innovative marinades. But among all the methods I’ve tried, one stands out for its simplicity, speed, and sheer flavor: spatchcocking
Spatchcocking is the process of removing the backbone of a chicken so it lies flat. It’s also called butterflying, since the bird is split down the middle and opened up like the wings of a butterfly which is why the process is also referred to as butterflying.
Spatchcocking requires not much more than a raw chicken and a sturdy pair of scissors. Pat the chicken dry with a paper towel, and place the chicken breast-side down and remove the backbone by cutting down either side of it. Using a good pair of shears, there should be no issue cutting right through, but you might need to use a little extra muscle when you get to the thigh-to-backbone connection.
Once the backbone is removed, flip over the bird and flatten it as flat as possible. You can use two hands to press directly down on the breast of the chicken, skin-side up, but according to experts, if you cut two small slits on either side of the breast bones, the chicken will get even flatter. And a flatter chicken will cook faster!
After butterflying, follow the recipe below. If you don’t want to waste the backbone, put it in the freezer to use in stock at a later date.
Or ask the butcher in your local deli or grocery store to do the spatchcocking for you. Most will do it at no extra charge.
Why spatchcock?
- The chicken cooks faster. This technique is used a lot in grilling and when roasting large poultry like turkeys because spatchcocking helps large birds cook faster.
- It also makes the skin crispier. Roasting the butterflied chicken on a metal rack helps the oven’s hot air cook the chicken from all sides .
Spatchcocked Chicken with Dijon Mustard and Herbs
Ingredients
3-4 lb chicken, spatchcocked
2 tbsp olive oil
2 tbsp Dijon Mustard
¼ cup mixed finely chopped herbs: thyme, rosemary, tarragon, or oregano
*Note: I tend to use only one herb and lean towards thyme
Kosher salt and pepper
2 tsp ground Sumac
Canola oil for oiling barbecue
Directions
- Remove chicken from refrigerator, pat dry and let sit at room temperature for up to 60 minutes.
- In bowl, combine olive oil and mustard until emulsified. Add herbs and stir to combine. Coat chicken with mustard mixture and season well with salt, pepper and sumac. I like to marinate the chicken ahead of time by up to a day to let those flavors comingle and seep into the chicken.
- Preheat barbeque preheat to medium. When grill is hot, brush grate with canola oil.
- Place chicken breast-side down on grill over indirect heat, if using coals. (Arrange chicken so legs are closest to coals but no part is directly over heat.) Put something heavy on chicken such as a cast-iron pan, brick or heavy stone. (we use a stone wrapped in aluminum foil) Close lid, open vents and grill for 20 minutes.
- Remove weight, flip chicken (no need to use weight again), close lid and grill for 15 to 20 more minutes, until thickest part of thigh reads 160°F when tested with instant-read thermometer. Chicken will continue to cook as it rests. Remove from grill and rest in warm place for at least 10 minutes.
- Cut chicken into pieces. Gather any juices from cutting board and pour over chicken, squeeze lemon over top and serve.
Note: I often double the marinade so that it is enough to slather on the chickens and I often do two chickens at the same time as the leftovers are delicious in sandwiches, salads, wraps or made into a chicken pot pie.
This can also easily be roasted in the oven at 400 degrees for 45 minutes to one hour, checking the internal temperature is at 165ºF for doneness. Grilling does add a smokiness enhancing the flavor, but roasting is delicious as well.