Black Magic Spatchcock Chicken
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Credit: Spiceology
Spatchcocking a chicken is one of our favourite ways to prepare it. If you've never done it before, all you need is a sharp pair of kitchen shears.
How to Spatchcock a Chicken
Spatchcock, also known as Spattlecock, is the process of removing the backbone from poultry to flatten it out in preparation for roasting or grilling it. The end result is a more evenly cooked chicken (or turkey, duck, or any game bird) that cooks much faster. There's no need to wonder if the thigh meat is done at the same time that the breast is fully cooked when you spatchcock the bird first.
Here's what you do:
- Place the bird breast-side down on a cutting board or work surface
- Starting at the thigh end, cut along one side of the backbone with kitchen shears.
- Turn the chicken around and cut along the other side.
- Save the backbone for stock.
- Flip the chicken over and open it like a book, pressing down firmly on the breastbone to flatten.
That's it! Time to smear it with butter and Spiceology Black Magic Cajun Blackening Seasoning and roast it to crispy perfection!
Ingredients
- 1 whole chicken (approx. 4–5 lbs)
- 3–4 tablespoons Spiceology Blackened Cajun Seasoning Rub
- 2 tablespoons oil with a high smoke point (like avocado or canola oil)
Equipment
- Kitchen shears
- Meat thermometer
- Long-handled grill tongs
Instructions
- Prep the chicken as described above and pat completely dry with paper towels.
- Rub the chicken with oil. Coat generously with Spiceology Black Magic Cajun Blackening Seasoning, pressing it firmly into the skin.
Setup the grill
- Ignite your gas grill and turn half of the burners to medium-high and leave the other half completely off. Target a grill temperature of 400°F (204°C).
- Sear (Optional): Place chicken skin-side down directly over the lit burners for 2–3 minutes to start the blackening process. Do not leave unattended and watch closely for flare-ups.
- Cook indirect: Move the chicken to the un-lit side of the grill, breast-side up. Close the lid.
- Grill for 45 to 55 minutes over indirect heat. Keep the grill lid closed as much as possible.
- Check temperature: Insert a thermometer into the thickest part of the breast. Remove chicken when it hits 165°F (74°C).
- Rest: Let it rest for 10 minutes before carving.