Spatchcock Chicken It’s the fastest way to cook a whole chicken. Our recipe will give you the juiciest herbed chicken and the crispiest skin.

I love making this recipe for my family during the week because the meat comes out so tender. You can eat it as is or shred it to use in future meals, like our chicken tacos! I recommend saving the drippings from this chicken. Because you can make incredible sauces/gravy 😍

We will do it right. The secret to our Spatchcock Chicken recipe is: 1. Amazing chicken seasoning and 2. Sauce/gravy. In this Spatchcock Chicken recipe We’ll teach you how to make the skin amazingly crispy. And how to use chicken drippings to make an amazing gravy that you can serve the chicken on the side.

PS: There is no chicken brine involved. And you can make this meal in less than 60 minutes.

What You Need to Make Spatchcock Chicken

• Whole Chicken: This recipe calls for a 3-4 pound whole chicken. We find that the higher quality the meat (free range, organic, etc.), the better the flavor of the chicken.
• oil: Oil is what keeps the skin nice and crisp.
• Chicken seasoning: The spices used in this seasoning are similar to our chicken rub. You will need garlic, chilies, cumin, thyme, mustard, basil, black pepper, paprika, and brown sugar.
• Garlic and Fresh Herbs: It is cooked using chicken meat and when mixed with the drippings it turns into gravy.

PS: Check out our spatchcock turkey recipe for similar flavors!

How to Spatchcock a Chicken

Don’t be afraid to stack your chicken. It’s a lot easier than you think! There are only 2 steps to flattening your spatchcock chicken.

cut out the backbone

Before removing the chicken bones Make sure you have 2 chicken bones. Very sharp kitchen or poultry shears This makes the whole process easier than using a knife.

Lay the chicken flat on its breast. Start from the back of the bird. Cut along one side of the bird’s spine. Then repeat on the other side of the spine.

When all the spine has been removed The bird will fall out.

Rolled chicken

After you remove the spine from the chicken Flip the chicken over and spread it out with the beak facing the flat surface.

Place your hand in the center of the chicken and press down so that the breastbone breaks and the chicken lies flat on the surface.

That’s it! You got a spatchcocked cock! Now it’s time to season and grill the chicken.

Alternate the seasonings.

Use store-bought condiments: If you’re skipping the homemade rub, We recommend using salt-free seasoning. You can then add your own salt to control the saltiness.

Grilling Instructions

We also tested this recipe on the grill. And it’s very delicious because it has a slight charcoal smell.

1. Prepare chicken with seasonings.
2. Next, grill the chicken at 450°F, skin side down, for 3-4 minutes.
3. Flip the chicken over and cook for about 45 minutes or until the internal temperature reaches 165°F. Check out our whole roast chicken recipe.

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Storage and leftovers

Store the chicken in an airtight container and refrigerate for up to 5 days in the refrigerator.

Shred the chicken and add the rest to the spinach salad. Chicken Noodle Soup or Chicken Tacos

Spatchcock Chicken Recipe

This Spatcock Chicken recipe is made with amazing chicken seasoning and grilled at 425 degrees Fahrenheit for about 40 minutes.

prepare:25 minute minute

cook:35 minute minute

all:1 hour hour

fat 24

carbohydrate 5

protein 56

raw material

• 3 – 4 pound. Whole chicken
• 1.5 teaspoon salt separate from each other
• 3 tablespoon olive oil separate from each other
• ½ onion Already cut
• 4 clove garlic Peel and smash
• 10 fresh basil sprig
• ¼ bowl dry white wine
• 1.5 bowl Broth any (separate)
• 2 teaspoon lemon juice
• 2 teaspoon corn starch

advice

• First, prepare the chicken seasoning. Mix all the spices together and set aside.
• Next, remove the chicken from the packaging and place it on a clean, dry cutting board.
• Remove excess moisture from chicken with paper towels.
• to spatchcock chicken Place chicken breast side down on a cutting board. Then use very sharp kitchen scissors to begin cutting one side of the backbone through the ribs. Then repeat on the other side of the spine. discard the spine
• Flip the chicken over onto the breast and use your hands to press into the center of the bird. Press down firmly to flatten the chicken.
• Place chicken on a large plate and gently cook. Separate the chicken meat from the skin by hand.
• Carefully rub 1 teaspoon of salt onto the chicken under the skin. Make sure the chicken is coated with salt.
• Then season the whole chicken with chicken seasoning. Make sure the chicken is completely covered (skin, legs, thighs, etc.), then refrigerate the chicken for at least 15 minutes or up to 2 hours (recommended).
• When you are ready to cook Preheat the oven to 425°F and line a baking sheet with aluminum foil.
• Take the chicken out of the refrigerator and let it come to room temperature.
• Place the onions, garlic, thyme, white wine, ½ cup broth, and 1 tablespoon olive oil on aluminum foil. Then sprinkle with the remaining ½ teaspoon of salt.
• Place the metal rack over the foil and vegetables and carefully place the whole chicken flat on the metal rack, breast-side up.
• Rub the chicken with another 2 tablespoons of oil, making sure to really massage the chicken with the oil.
• Place the chicken in the oven and bake at 425°F for 35-45 minutes, or until the whole chicken has an internal temperature of at least 160°, making sure to use the temperature in the thickest part.
• Remove the chicken from the oven and let the chicken rest for at least 15 minutes. Your chicken should continue cooking at 5 degrees Fahrenheit to reach an internal temperature of 165 degrees Fahrenheit.
• While the chicken is resting, prepare the sauce. Add all of the cooked vegetables, liquid, and herbs from the bottom of the pan to a small saucepan along with the remaining broth (1 cup).
• Bring the sauce to a boil and then turn the heat to medium/low. Then add lemon juice
• Then gently sprinkle the cornstarch into the sauce and stir until combined. Let the sauce cook over medium heat until thick. Remove from heat and discard herb stems.
• Carve the chicken and serve with sauce.

Tips and Notes

• We recommend soaking the seasoned chicken for a full 2 ​​hours. Refrigerating the chicken helps the spices penetrate the skin very well. and helps dry the chicken skin (Which is great for crisping up.) However, if you’re pressed for time, 15 minutes will work just as well!
• Dessert shelf: This is important! Don’t skip the grill used to bake the chicken. Baking the chicken flat on a wire rack in a rimmed baking sheet is essential for crispy skin!

Nutrition information

calorie: 475kilocalories carbohydrate: 5g protein: 56g fat: 24g fiber: 1g sugar: 1g